Hearty cheesy pasta with ground turkey, rich sauce, and herbs. Easily made in one pan for weeknight meals.
# Components:
→ Pasta & Meat
01 - 12 ounces rigatoni, penne, or preferred pasta
02 - 1 pound ground turkey
03 - 1 tablespoon olive oil
→ Sauce
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 cup marinara sauce
07 - 1 cup chicken broth or vegetable broth
08 - 1 cup heavy cream
09 - 1 teaspoon Italian seasoning
10 - 0.5 teaspoon red pepper flakes (optional)
11 - Salt, to taste
12 - Black pepper, to taste
→ Cheese & Garnish
13 - 1.5 cups shredded cheddar cheese
14 - 0.5 cup grated Parmesan cheese
15 - Fresh parsley or basil, chopped (for garnish)
# Directions:
01 - Fill a large pot with water, add salt, and bring to a boil. Cook pasta until al dente, reserving 0.5 cup of the cooking water before draining. Set the cooked pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it apart with a spatula, cooking until browned. Season with salt, black pepper, and Italian seasoning. Remove turkey from skillet and set aside.
03 - In the same skillet, add the chopped onion and sauté for 2 to 3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the marinara sauce and broth, mixing thoroughly. Pour in heavy cream and sprinkle in red pepper flakes if using. Return the cooked ground turkey to the skillet and let the sauce simmer for 5 minutes.
05 - Reduce heat to low. Gradually stir in the shredded cheddar cheese, allowing it to melt smoothly. Add grated Parmesan cheese and mix until incorporated.
06 - Add the drained pasta to the skillet and toss to coat evenly in sauce and cheese. If needed, add reserved pasta water until desired sauce consistency is reached.
07 - Remove skillet from heat. Garnish with chopped parsley or basil and serve immediately, topping with extra Parmesan if desired.
