A creamy, comforting pasta dish made with lean ground turkey, tender broccoli, and a rich cheese sauce—perfect for an easy and satisfying meal.

Scale

12 ounces (340 g) penne pasta

1 pound (450 g) ground turkey

2 cups (180 g) broccoli florets

2 tablespoons (30 ml) olive oil

3 cloves garlic, minced

1 small onion (120 g), diced

2 tablespoons (16 g) all-purpose flour

2 cups (480 ml) milk

1 cup (100 g) shredded cheddar cheese

½ cup (50 g) shredded mozzarella cheese

¼ cup (25 g) grated Parmesan cheese

½ teaspoon (3 g) salt

½ teaspoon (2 g) black pepper

½ teaspoon (2 g) paprika

¼ teaspoon (1 g) oregano

¼ teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley (optional)

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Cook penne pasta in salted boiling water. Add broccoli during the last 2–3 minutes. Drain.

In a skillet, cook ground turkey in olive oil until browned. Remove and set aside.

Sauté onion and garlic in the same skillet until softened.

Stir in flour, then gradually whisk in milk. Cook until thickened.

Add cheeses and seasonings, stirring until smooth.

Return turkey, pasta, and broccoli to the skillet. Mix well.

Cook for 2–3 minutes until heated through. Garnish and serve.

Use freshly shredded cheese for the best texture.

Add extra milk when reheating to keep the sauce creamy.

Customize with additional vegetables or different cheeses.