Ingredients
- 12 ounces rigatoni, penne, or preferred pasta
- 1 pound ground turkey
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup marinara sauce
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- 1.5 cups shredded cheddar cheese
- 0.5 cup grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish
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Instructions
- Fill a large pot with water, add salt, and bring to a boil. Cook pasta until al dente, reserving 0.5 cup of the cooking water before draining. Set the cooked pasta aside.
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and brown, breaking it apart with a spatula. Season with salt, black pepper, and Italian seasoning. Remove turkey from skillet and set aside.
- In the same skillet, add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the marinara sauce and broth. Pour in heavy cream and add red pepper flakes if using. Return the cooked ground turkey to the skillet and let the sauce simmer for 5 minutes.
- Reduce heat to low. Gradually stir in shredded cheddar cheese until melted smoothly. Add grated Parmesan cheese and mix until incorporated.
- Add the drained pasta to the skillet and toss to coat evenly in sauce and cheese. If needed, add reserved pasta water for desired sauce consistency.
- Remove from heat and garnish with chopped parsley or basil. Serve immediately, topping with extra Parmesan if desired.
Notes
- Ensure to reserve pasta water for better sauce consistency. Don't overcook the turkey for best results.