Ground Turkey Pasta with Tomato Cream Sauce
This ground turkey pasta is an easy weeknight dinner with tender pasta shells and a savory tomato cream sauce. It has 42g of protein per serving based on the current nutrition calculation, and my toddler loves a big bowl with parmesan on top 🤓.
Sometimes I’ll make a double batch of this because it stores in the fridge really well and the leftovers are 10/10.
“Delicious! This recipe was super easy to make but felt kind of fancy. I was skeptical about the anchovy paste but used it anyway, and I’m glad I did. This recipe has great flavor!” – Nicole
Inspired by a meal my mom made at least once a week when I was growing up, this pasta pairs 93% lean ground turkey with tomato sauce, tomato paste, anchovy paste, and a little cream. Parmesan and fresh parsley finish the dish.
PS: If you love this recipe, try my Ground Chicken Bolognese and swap the chicken for lean ground turkey. If you love ground beef recipes, try my beef chili, too.
Why You’ll Love It
- Weeknight-friendly: The current recipe takes 35 minutes from start to finish.
- Protein-packed: Each serving has 42g of protein based on the current nutrition calculation.
- Flavorful sauce: Tomato paste and anchovy paste add depth before the cream goes in.
- Great leftovers: I often make a double batch because it stores well.
Featured Ingredients
- Pasta shells: Medium shells catch the sauce, but spaghetti, rigatoni, pappardelle, or elbows are existing options.
- Onion and garlic: These aromatics form the savory base of the sauce.
- Ground turkey: Use 1 lb. of 93% lean/7% fat ground turkey, which is the blend tested for this recipe.
- Italian seasoning: I use homemade Italian seasoning for a balanced herb blend.
- Tomato sauce and tomato paste: Tomato sauce creates the base, while tomato paste adds concentrated flavor.
- Anchovy paste: Anchovy paste adds savory umami without making the sauce taste fishy. It can be omitted.
- Pasta water and heavy cream: Starchy pasta water loosens and binds the sauce; cream rounds out the tomato flavor.
- Parmesan: Grated parmesan adds a salty finish.
What Percent Lean Ground Turkey Should I Use?
I tested this recipe with 93% lean/7% fat ground turkey. A different blend can change the amount of fat and moisture in the sauce.
Homemade
Italian Seasonong
Make your own Homemade Italian Seasoning with just 10 ingredients you likely already have in your spice cupboard, and you’ll be on your way to the most flavorful recipes in no time.
This recipe uses ground turkey in a savory tomato cream sauce. Nutrition varies by blend and brand, so compare labels if fat or calories are important to you.
More Variations for this Pasta
- Use a different noodle: Try spaghetti or rigatoni. The sauce coverage can vary by shape.
- Add puréed vegetables: Sweet potato and spinach are existing ideas. They can change the sauce thickness.
- Add roasted vegetables: Cauliflower, broccoli, and onion are existing ideas.
- Swap the meat: Another ground meat can work, but it can change the flavor, fat, cooking time, and nutrition.
Troubleshooting the Sauce
- Sauce is too thick: Stir in reserved pasta water a little at a time until it coats the shells.
- Sauce is too loose: Keep it at a low simmer so it can reduce before folding in the pasta.
- Pasta is soft: Cook the shells only until al dente before adding them to the sauce.
- Turkey doneness: Use an instant-read thermometer to confirm the ground turkey reaches 165ºF.
Yes. This complete pasta recipe has 42g of protein per serving based on its current nutrition calculation. Nutrition and fat vary by turkey blend and brand.
Ground turkey can replace ground beef in many recipes, but the flavor, fat, moisture, cooking time, and nutrition can change.
Ground turkey has a milder flavor than ground beef. In this pasta, Italian seasoning, tomato paste, anchovy paste, and parmesan build a savory sauce.
Use 93% lean/7% fat ground turkey for this recipe; that is the blend tested for the current card and nutrition calculation.
Check it with an instant-read thermometer. Ground turkey should reach 165ºF before serving.
Let the pasta cool, then transfer it to an airtight container and refrigerate for 3–5 days.
Freeze the Sauce!
I recommend freezing the ground turkey sauce separately because cooked pasta can become soft after thawing.
- Make the sauce as directed.
- Let it cool completely.
- Transfer it into a freezer-safe gallon-size bag and remove as much air as possible. Seal.
- Freeze for up to 3 months.
When you’re ready to use it, thaw it in the fridge overnight and bring it to a simmer in a frying pan. You’ll likely need to add some water or broth to thin things out.
Don’t Know What to Make with Ground Turkey? Here are More Ground Turkey Dinner Ideas!
-
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, reserve 1 cup of starchy pasta water. Drain the pasta, rinse it with cold water, and set aside.
-
Heat a large skillet over medium-high heat and add the olive oil. When the oil is fragrant, add the onion and ¼ teaspoon salt. Sauté for 2–3 minutes. Add the garlic and cook for 1 minute, until fragrant.
-
Add the ground turkey and Italian seasoning. Break the turkey into small pieces and cook until almost cooked through, with only small bits of pink remaining.
-
Add the tomato sauce and ½ cup reserved pasta water. Stir in the tomato paste and anchovy paste until fully combined, then bring the sauce to a boil.
-
Reduce the heat to low and simmer for 4–6 minutes, until the turkey is fully cooked and reaches 165ºF. Taste and add ¼ teaspoon salt; add more in ¼-teaspoon increments if needed.
-
Keep the sauce at a low simmer. Slowly pour in the heavy cream while stirring constantly, until combined.
-
Fold the pasta into the sauce and heat until the shells are hot and evenly coated.
-
Top with parmesan and fresh parsley, then serve.
- Check the ingredient list in your Italian seasoning: The homemade Italian seasoning we make and use in this recipe includes salt and garlic. If you are using a store-bought Italian seasoning, check to see if it has salt listen in the ingredients. You may need to add more salt and/or garlic to the sauce as many store-bought Italian seasonings are salt-free.
-
Make sure to save starchy pasta water: After boiling your pasta, remember to reserve 1 cup of starchy pasta water to add to the sauce later — it helps thicken the sauce perfectly.
- Whisk ingredients thoroughly: Be sure you thoroughly whisk the tomato paste and anchovy paste into the sauce and then bring the sauce to a simmer. This is important to really cook down the ingredients.
[adthrive-in-post-video-player video-id=”z6kdcpCf” upload-date=”2022-02-23T00:00:00.000Z” name=”Ground Turkey Shells” description=”Ground turkey shells are a favorite way to use ground turkey! It’s made with a delicious meaty sauce, a little cream, and macaroni shells.”]
Calories: 645 kcal, Carbohydrates: 60 g, Protein: 42 g, Fat: 25 g, Fiber: 7 g, Sugar: 9 g
Nutrition information is automatically calculated, so should only be used as an approximation.
