Description
A quick and creamy pasta dish made with lean ground turkey, cheddar, and mozzarella – ready in 25 minutes and perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb lean ground turkey (93/7 lean-to-fat ratio)
- 12 oz penne or rigatoni pasta
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup shredded mozzarella cheese
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and sauté 3-4 minutes until softened.
- Add ground turkey, breaking it apart as it cooks. Cook 6-8 minutes until no pink remains. Season with salt, pepper, and Italian seasoning.
- Stir in garlic and red pepper flakes. Cook 1 minute until fragrant.
- Add diced tomatoes and heavy cream. Reduce heat and simmer 5 minutes to blend flavors.
- Meanwhile, cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- Add pasta to skillet with turkey mixture. Gradually stir in cheddar and mozzarella until melted and creamy. Add pasta water if needed for consistency.
- Remove from heat, garnish with parsley, and let rest 2-3 minutes before serving.
Notes
Gradually incorporate cheese off the heat for a smooth sauce. Reserve pasta water to adjust consistency. Try whole wheat pasta or Greek yogurt in place of heavy cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: ground turkey, cheesy pasta, weeknight dinner, one pot meal