This cheesy ground turkey pasta is the kind of weeknight dinner you’ll want on repeat. It’s creamy, packed with flavor, and comes together with simple pantry ingredients. Think tender pasta tossed in a rich tomato cream sauce, savory ground turkey, and a blanket of melted cheese.

It’s cozy without being heavy, and it’s easy enough to pull off even on a busy evening. If you love a one-pan vibe and big flavor with minimal cleanup, this one’s for you.

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Why This Recipe Works

Close-up detail: Melted mozzarella blanket on creamy tomato ground turkey pasta, gooey cheese pull s

Ground turkey keeps it light while still giving you that hearty, satisfying feel you expect from a pasta dish.
Tomato and cream combine to create a balanced, mellow sauce that clings perfectly to the pasta.
Simple spices, big flavor: garlic, Italian seasoning, and a touch of paprika turn basic ingredients into something special.
Melty cheese on top brings everything together and adds that irresistible pull-apart texture.
Weeknight-friendly: it’s ready in about 30 minutes and uses one pot for the sauce plus a pot for the pasta.

What You’ll Need

12 ounces pasta (penne, rotini, shells, or any short shape)
1 pound ground turkey (93% lean is ideal)
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon smoked or sweet paprika (optional but tasty)
1/4 teaspoon crushed red pepper flakes (optional for heat)
1 (14–15 ounce) can crushed or tomato sauce
1/2 cup low-sodium chicken broth (or water)
1/2 cup heavy cream (or half-and-half for lighter)
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan
Fresh basil or parsley, chopped, for garnish

Step-by-Step Instructions

Cooking process: Ground turkey tomato-cream sauce simmering in a large skillet, lightly browned crum

Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente.
Reserve 1/2 cup of pasta water, then drain.
Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
Brown the turkey: Add the ground turkey to the skillet.
Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes if using. Cook, breaking it up with a spoon, for 5–7 minutes until no longer pink and lightly browned.
Build the sauce: Pour in the crushed tomatoes and chicken broth. Stir and bring to a gentle simmer.
Let it cook for 5 minutes to meld the flavors.
Add the cream: Lower the heat and stir in the heavy cream. Simmer for 2–3 minutes until slightly thickened. Taste and adjust seasoning with more salt and pepper as needed.
Combine with pasta: Add the cooked pasta to the sauce.
Toss to coat, adding a splash of reserved pasta water if the sauce seems too thick. You want it creamy and glossy, not dry.
Add the cheese: Sprinkle in half the mozzarella and all the Parmesan. Stir until melty.
Scatter the remaining mozzarella on top, cover the pan for 1–2 minutes to melt, or broil briefly if your pan is oven-safe.
Finish and serve: Garnish with chopped basil or parsley. Serve hot with a side salad or garlic bread if you like.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Freezer: Freeze in freezer-safe containers for up to 2 months.
Thaw in the fridge overnight, then reheat on the stovetop. Add extra liquid and cheese as needed to bring back the creaminess.
Meal prep tip: Cook the pasta 1 minute under al dente if you know you’ll reheat later. It will hold its texture better.

Tasty top view: Overhead shot of the finished cheesy ground turkey pasta in a wide sauté pan, rotin

Benefits of This Recipe

Balanced comfort food: Lean protein, hearty pasta, and a creamy tomato base hit that cozy spot without feeling too heavy.
Kid-friendly flavors: Mild spices and plenty of cheese make it a crowd-pleaser.
Quick and simple: Weeknight-ready with easy steps and common ingredients.
Flexible and forgiving: Works with different pasta shapes, cheese blends, and pantry swaps.
Great for leftovers: The flavors deepen by the next day, and it reheats well with a splash of liquid.

Common Mistakes to Avoid

Overcooking the pasta: Stop at al dente, since it will continue to cook in the sauce.
Overcooked pasta turns mushy fast.
Skipping the seasoning: Layering salt and spices when browning the turkey makes a big difference in flavor.
Using high heat with cream: Keep the heat moderate to prevent the sauce from splitting. A gentle simmer is enough.
Adding all the pasta water at once: Start with a small splash. You can always add more if the sauce is too thick.
Not browning the turkey: Light browning adds depth.
Don’t crowd the pan or rush this step.

Recipe Variations

Veggie boost: Add diced bell peppers, mushrooms, or spinach. Sauté veggies with the onion, or stir in spinach at the end to wilt.
Spicy kick: Use hot paprika, extra red pepper flakes, or a splash of hot sauce in the sauce.
Cheese swap: Try shredded provolone, Monterey Jack, or a blend of mozzarella and cheddar for a sharper bite.
Lighter version: Use half-and-half instead of cream and part-skim mozzarella. It will still be creamy, just a bit lighter.
Gluten-free: Use your favorite gluten-free pasta and check that your broth and spices are certified gluten-free.
One-pot method: Use an extra 1 to 1 1/2 cups broth, add uncooked pasta straight to the sauce after browning the turkey, cover, and simmer until the pasta is tender.
Stir often and add more liquid as needed.

FAQ

Can I use ground chicken or beef instead of turkey?

Yes. Ground chicken cooks similarly to turkey. Ground beef works too, but drain excess fat after browning to keep the sauce balanced.

What pasta shape works best?

Short shapes like penne, rotini, shells, or cavatappi are ideal because they catch the sauce in every curve and ridge.

Can I make this without heavy cream?

You can use half-and-half or even whole milk, though the sauce will be slightly lighter.

If using milk, simmer gently and add a little extra cheese to thicken.

How do I prevent the cheese from getting stringy?

Remove the pan from high heat before adding cheese. Stir in batches and let it melt gradually into the warm sauce.

Is this good for meal prep?

Absolutely. Portion it into containers, refrigerate up to 4 days, and reheat with a splash of milk or broth.

It’s great for lunches.

What if my sauce is too thick or too thin?

If too thick, add a bit of reserved pasta water or broth to loosen. If too thin, simmer a few extra minutes or add a handful of cheese to help it tighten.

Can I add more protein?

Sure. Stir in cooked turkey sausage or a can of drained white beans for extra protein and texture.

Wrapping Up

This cheesy ground turkey pasta checks all the weeknight boxes: quick, creamy, flavorful, and satisfying.

With easy ingredients and flexible swaps, it’s a reliable dinner you can make your own. Keep it classic with mozzarella and basil, or add veggies and a little heat. Either way, you’ll have a cozy bowl of pasta on the table in about half an hour—and likely no leftovers.

Enjoy every creamy, cheesy bite.