Pasta with Turkey in Creamy Tomato-Cheese Sauce Recipe
This dish is an American answer to a quick pasta dinner: ground turkey simmered in a tomato sauce, finished with plenty of cheese that melts into a creamy, stretchy layer. In the US, dishes like this are often called “skillet pasta” because they’re made in a single large pan. It tastes like a cross between Bolognese sauce and a pasta bake, but without the need for baking.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- pasta - 300 g
- turkey meat ground - 400 g
- onion - 1 piece
- garlic - 3 cloves
- tomatoes canned - 400 g
- vegetable stock - 200 ml
- yellow cheese grated - 120 g
- cheese parmesan, grated - 30 g
- vegetable oil - 1 tablespoon
- basil dried - 1 teaspoon
- sugar - 0.5 teaspoons
- salt
- black pepper
Main Ingredient:
ground turkey
Preparation
- Cook the pasta in a large amount of salted water for 1–2 minutes less than the package instructions so it stays slightly firm. Drain, reserving half a cup of the cooking water.
- Peel the onion and dice it finely. Finely chop the garlic.
- Heat the oil in a large deep skillet over medium heat. Add the onion and sauté for 3–5 minutes, until softened and slightly translucent but not browned.
- Add the ground turkey, breaking it up with a spatula, and cook for 6–8 minutes until it turns completely light in color and starts to brown lightly. Add the garlic and cook for 1 more minute, until fragrant.
- Pour in the canned tomatoes and stock, add the dried basil, sugar, a pinch of salt and pepper. Stir and simmer over medium heat for 8–10 minutes, until the sauce thickens slightly.
- Add the cooked pasta to the sauce and mix thoroughly. If the sauce seems too thick, add a little of the reserved pasta cooking water.
- Stir in the grated yellow cheese and half of the parmesan, mixing until the cheese starts to melt and the sauce becomes creamy. Taste and adjust the seasoning with more salt and pepper if needed.
- Remove the skillet from the heat, sprinkle the top with the remaining parmesan and serve immediately.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of water or stock, or in the microwave, stirring halfway through. Avoid repeated reheating so the pasta doesn’t become mushy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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