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This creamy ground turkey pasta is a quick and easy weeknight dinner made with tender pasta shells, lean turkey, garlic, onions, mushrooms, and bell peppers in a rich tomato and cream sauce. Packed with flavor and finished with Parmesan cheese, this one-pot pasta is perfect for family meals, meal prep, or busy nights when you need a hearty dish that comes together fast.

Ingredients

12 oz medium shell pasta (or pasta of your choice)
1 lb (16 oz) ground turkey
3 Tbsp olive oil
2 cloves garlic, minced
½ large red bell pepper, finely diced
4 oz white mushrooms, thinly sliced or diced
½ large white onion, diced
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp Italian seasoning
2 Tbsp all-purpose flour
2 cups beef broth (or chicken broth)
1 can (15 oz) tomato sauce
1 cup heavy cream
½ cup freshly grated Parmesan cheese
Fresh basil for garnish (optional)

Instructions

1. Cook the pasta.
Bring a large pot of salted water to a boil. Cook the shell pasta according to package instructions, usually 8–10 minutes. Drain and set aside.

2. Cook the turkey.
In a large Dutch oven or wide pot, heat 2 tablespoons of olive oil over medium heat. Add the ground turkey, season with salt and pepper, and cook until no longer pink. Drain any excess liquid or fat. Transfer the turkey to a bowl and set aside.

3. Sauté vegetables.
In the same pot, heat the remaining 1 tablespoon of olive oil. Add garlic, red bell pepper, mushrooms, and onion. Season with salt, pepper, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.

4. Make the sauce base.
Sprinkle in the flour and whisk until fully incorporated with the vegetables. Gradually add the beef broth and tomato sauce, stirring until smooth. Bring to a simmer.

5. Combine with turkey.
Return the cooked ground turkey to the pot and mix well.

6. Finish with pasta and cream.
Add the cooked pasta, heavy cream, and Parmesan cheese. Stir until combined. Allow the sauce to simmer and thicken, stirring occasionally. If the sauce looks too thin, continue simmering; if you want a creamier texture, add extra cream.

7. Taste and adjust.
Season with additional salt, pepper, or Italian seasoning as desired. Garnish with fresh basil and extra Parmesan before serving.

Storage: Leftovers keep well in the refrigerator for 3–4 days.

Why You’ll Love This Recipe

Creamy, comforting pasta made in one pot.
A healthier protein choice with lean ground turkey.
Perfect balance of hearty tomato sauce, cream, and Parmesan.
Family-friendly and great for meal prep.

Tips

Salt your pasta water generously for the best flavor.
Use freshly grated Parmesan for a creamier, smoother sauce.
If the sauce thickens too much when reheating, add a splash of broth or cream.
Don’t skip sautéing the vegetables—this adds depth and flavor to the sauce.

Variations and Substitutions

Pasta swap: Use penne, rigatoni, or rotini instead of shells.
Protein options: Substitute ground turkey with chicken, beef, or Italian sausage.
Vegetables: Add spinach, zucchini, or peas for extra nutrition.
Dairy-free: Replace heavy cream with coconut cream and use a dairy-free cheese alternative.
Spicy kick: Add red pepper flakes or a splash of hot sauce.

FAQs

Can I make this ahead of time?
Yes! Cook and cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this pasta?
Yes, but the cream sauce may slightly change texture when thawed. Freeze in a sealed container for up to 2 months. Reheat with a splash of cream to restore creaminess.

What if I don’t have heavy cream?
Half-and-half or whole milk can work, but the sauce will be less rich.

Serving and Suggestions

Serve with garlic bread, a crisp green salad, or roasted vegetables for a complete meal.
Add extra Parmesan and fresh basil on top for a restaurant-style presentation.
Pair with a glass of red wine or sparkling water with lemon.