Description
A creamy, comforting pasta dish made with lean ground turkey, rich tomato sauce, and a blend of melted cheeses. Perfect for weeknight dinners or make-ahead meals.
Ingredients
12 ounces (340 g) penne pasta
1 tablespoon olive oil
1 pound (450 g) ground turkey
1 small yellow onion, finely diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15 ounces / 425 g) crushed tomatoes
1 can (8 ounces / 225 g) tomato sauce
1/2 cup (120 ml) low-sodium chicken broth
1/2 cup (120 ml) heavy cream
1 1/2 cups (170 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded cheddar cheese
2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook 12 ounces (340 g) penne pasta until al dente. Drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion for 3–4 minutes. Add minced garlic and cook 30 seconds.
Add 1 pound (450 g) ground turkey and cook until browned, about 6–8 minutes.
Stir in Italian seasoning, paprika, salt, and black pepper. Add crushed tomatoes, tomato sauce, and 1/2 cup (120 ml) chicken broth. Simmer 10–12 minutes.
Stir in 1/2 cup (120 ml) heavy cream.
Combine cooked pasta with the sauce. Stir in cheddar and Parmesan cheese.
Top with mozzarella cheese and cook covered until melted, or bake at 375°F (190°C) for 15 minutes until bubbly.
Garnish with fresh parsley and serve warm.
Notes
Cook pasta slightly under al dente if baking.
Add vegetables like spinach or bell peppers for extra nutrition.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes