Creamy pasta with ground turkey, cheese, and herbs. Easy, flavorful comfort dish for weeknights or meal prep.
# Components:
→ Pasta and Protein
01 - 12 ounces rigatoni, penne, or preferred pasta shape
02 - 1 pound ground turkey
03 - 1 tablespoon olive oil
→ Sauce Base
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 - 1/2 teaspoon red pepper flakes (optional)
11 - Salt, to taste
12 - Black pepper, to taste
→ Cheese and Garnish
13 - 1 1/2 cups shredded cheddar cheese
14 - 1/2 cup grated Parmesan cheese
15 - Fresh parsley or basil, chopped, for garnish
# Method:
01 - In a large pot, bring salted water to a rolling boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup pasta water, drain, and set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spoon, and cook until evenly browned. Season with salt, black pepper, and Italian seasoning. Transfer turkey to a bowl and reserve.
03 - In the same skillet, add finely chopped onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Pour marinara sauce and broth into skillet, stirring to combine. Add heavy cream and, if desired, red pepper flakes. Bring mixture to a gentle simmer, then return browned turkey to the pan and simmer for 5 minutes.
05 - Reduce heat to low. Gradually stir in shredded cheddar cheese until fully melted and sauce is smooth. Mix in grated Parmesan cheese, ensuring even distribution.
06 - Add cooked pasta to the skillet and toss thoroughly to coat in cheese sauce. If mixture is too thick, incorporate reserved pasta water in small amounts until desired consistency is reached.
07 - Remove skillet from heat. Garnish with chopped fresh parsley or basil. Serve immediately with extra Parmesan cheese as desired.
