Savory weeknight magic: this cozy ground turkey pasta simmers with fresh oregano, garlic, and a rich red sauce. Feeds hungry mouths, fast.
Some nights just call for one-pot comfort. You’re tired, you’re hungry, you’re not about to roast anything… enter ground turkey pasta. It’s hearty, saucy, a little herby, and gets dinner on the table in about 30 minutes without dirtying your entire kitchen (hallelujah). The turkey browns up with onions and garlic until it’s fragrant and golden, then everything — even the dry pasta — simmers together in a bubbling pot of joy.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Ground Turkey Pasta Recipe
No tricks here, just a very solid meal that checks all the right boxes. Think gentle garlic aroma swirling through the kitchen while rotini noodles soak up every drop of sauce.
- Ridiculously simple to make: You toss everything — even the pasta — into one big pan and let it do its thing.
- Minimal cleanup involved: Since you don’t even boil pasta separately, your sink will thank you.
- Savory and cozy flavors: The turkey, herbs, and sauce blend into this rich, tomato-swirled goodness you’ll want to scoop up with crusty bread.
- Totally adaptable: Hate oregano? Swap it. Use penne instead of rotini. Your call.
- Great for leftovers: It reheats like a champ, and you’ll be secretly excited for lunch the next day.
- Kid and adult approved: It’s not fancy, but it hits the comfort zone for basically everyone.
Ingredient Notes
We’re not going off the deep end here — this is simple pantry-and-fridge fare — but a few details can make the difference.
- Ground turkey: Go for lean (93%) if you want less grease, but honestly, even the fattier stuff works beautifully for flavor.
- Onion: One medium-sized yellow onion adds a sweet savoriness as it softens into the turkey mixture.
- Garlic (fresh, not powdered here): That lingering warmth and kick comes from a few fresh cloves. You could add more if you’re like me and garlic is a lifestyle.
- Fresh oregano: Bright and earthy, it adds a lovely herbal punch. Dried works too if that’s what you’ve got.
- Garlic powder and dried basil: Rounds out the flavor and gives a hint of that classic Italian-American profile.
- Rotini pasta: The spiral shape traps the sauce like little edible corkscrews. Penne or shells would also work.
- Jarred pasta sauce: Use your favorite here — chunky, smooth, garlicky, whatever mood you’re in. This is where the dish gets most of its depth.
- Chicken broth: Thins the sauce and cooks the pasta without plain water. Makes everything taste more… well, more.
- Parmesan cheese: Freshly grated, salty, and nutty. Sprinkle just before serving and watch it melt into the hot pasta.
How To Make This Ground Turkey Pasta Recipe
Grab your favorite deep skillet or Dutch oven — the sturdy one that never lets you down — and let’s knock this out together.
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Brown the turkey, onion, and garlic: Heat a bit of oil in your pan over medium heat, add the turkey, chopped onion, and garlic, and let it all cook down for about 8 minutes. You want the turkey fully cooked and the onion soft and fragrant. Stir occasionally so nothing sticks (and inhale the garlicky aroma, it’s basically edible comfort).
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Season and stir in pasta: Sprinkle in your dried basil, garlic powder, chopped oregano, some salt and pepper if you’re feeling spicy. Then stir in the dry rotini. Yes, dry. Straight into the pot. Trust.
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Add sauce and broth, then boil: Pour in the full jar of spaghetti sauce and the chicken broth. Stir it all together and crank the heat just until it hits a rolling boil — not a lazy simmer, I mean a boil-boil.
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Cover and cook on low: Once it’s bubbling like it means it, pop a lid on, reduce the heat, and let it cook for 7 to 10 minutes. The pasta will absorb the liquid and soften into that perfect al dente bite (check it occasionally so you don’t overdo it).
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Top and serve: Right before serving, sprinkle with freshly grated Parmesan and maybe a little extra oregano if you’re feeling fancy. Serve it up hot, maybe with a salad or just a fork you’re willing to fight for.
Storage Options
So, what happens if you made a mountain of pasta (you probably did)? Let’s talk leftovers.
Once it cools, transfer any extras into an airtight container and toss it in the fridge. It’ll keep well for 3 to 4 days — and honestly, the flavors get even cozier overnight. The pasta soaks up some of the sauce, so it becomes thicker and heartier.
For freezing? Totally doable. Let the dish cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. When you’re ready to reheat, defrost overnight in the fridge or microwave it straight from frozen (lower power, go slow). Either way, add a splash of broth or water before reheating to loosen the pasta back up.
Reheat on the stovetop or in the microwave. Stir occasionally to avoid pasta clumps. Top with fresh cheese again because… why not?
Variations and Substitutions
Switch things up based on what’s lurking in your fridge or just the vibe you’re going for tonight. No rules, just pasta.
- Different ground meat: Swap the turkey for chicken, beef, or pork. Even plant-based crumbles could work if you’re meat-free.
- Gluten-free pasta: Use your favorite GF rotini or penne, but keep an eye on the cooking time — they tend to behave differently.
- Add veggies: Spinach, mushrooms, zucchini, or bell peppers would all tuck in nicely. Sauté with the onions or toss in with the sauce.
- Spicier variation: Add red pepper flakes during cooking, or serve it with hot sauce on the side for a little kick.
- Chunky or herbed sauce: Try a roasted garlic or arrabbiata-style spaghetti sauce to give it a twist with no extra work.
- Extra cheesy version: Throw in some mozzarella before serving. It’ll melt into a gooey pocket of dreams.
What to Serve with Ground Turkey Pasta
Okay, so you’ve got your skillet of steamy, saucy pasta. Let’s round out the table without overshadowing the star.
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Toss together a quick green salad with arugula, lemon juice, olive oil, and flaky salt. The brightness counterbalances the rich tomato sauce just right — kind of like a palate reset between forkfuls.
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Warm up garlic bread (or cheat and use a baguette with garlic butter). It’s practically a requirement for swiping up sauce from your plate. Sometimes I purposely leave a little sauce behind just so I can mop it all up.
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A side of roasted vegetables like broccoli or Brussels sprouts adds balance. Roasting brings out a bit of sweetness that plays surprisingly well with the herb-y-ness of the pasta. Kind of like how this pan-seared cod situation loves a good veg pairing too.
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In summer, cold tomato and cucumber salad works like a charm. It keeps things fresh and crisp, especially if you’ve turned on the stove and need some cooling contrast.
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Or just pour a decent glass of wine and call it done. You cooked. That’s enough.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, absolutely. You can cook the whole dish, let it cool, and refrigerate it up to three days in advance. The flavor actually gets deeper as it sits. When you’re ready to serve, just reheat gently with a splash of broth or water to loosen things up. Add a little extra Parmesan on top and it’s like new again.
What’s the best pasta shape to use?
Rotini is great because all its twisty grooves hold onto the sauce like little sauce traps. Penne, fusilli, or even elbow macaroni work too, but keep in mind that cooking time can vary. Just keep an eye on texture and taste a piece as you go — the pasta tells you when it’s ready.
How can I make it more filling?
If you’ve got a big appetite (hi, same), add in a can of drained chickpeas or some chopped spinach near the end of cooking. Want something heartier? Try stirring in some cream cheese or shredded mozzarella — ultra cozy, ultra satisfying.
Is this recipe good for picky eaters?
Honestly, yes. You’ve got soft pasta, mild ground turkey, and a gentle, tomato-y flavor that’s familiar and comforting. If someone’s anti-onion or hates herbs, you can easily adjust or blend the sauce smooth. This one’s pretty forgiving and adaptable to most taste buds.
Ground Turkey Pasta (One-Pot, Cozy & Hearty)
Ingredients
Main Ingredients
- 1 lb (454 g) ground turkey (93% lean recommended)
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 2 tsp fresh oregano chopped (or 1 tsp dried oregano)
- 1 tsp dried basil
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 tsp (0.5 tsp) kosher salt plus more to taste
- 1/4 tsp (0.25 tsp) black pepper
- 12 oz (340 g) rotini pasta uncooked (or penne, shells, etc.)
- 24 oz (680 g) jarred pasta sauce your favorite variety
- 2 cups (470 ml) chicken broth preferably low-sodium
- 1 tbsp (15 ml) olive oil
- 1/2 cup (50 g) Parmesan cheese freshly grated, for serving
Optional Ingredients & Variations
- crushed red pepper flakes to taste (for heat)
- extra veggies (spinach, mushrooms, peppers, zucchini)
- mozzarella cheese for extra cheesiness
Equipment
- Large deep skillet or Dutch oven
- wooden spoon
- Measuring cups and spoons
- Cheese grater (for Parmesan)
Instructions
- Brown the turkey, onion, and garlic: In a large deep skillet or Dutch oven, heat olive oil over medium heat. Add ground turkey and chopped onion. Cook, stirring and breaking up turkey, for about 6-8 minutes, until turkey is browned and onions are soft. Add minced garlic and sauté for 1 minute until fragrant.
- Season and stir in pasta: Sprinkle in fresh oregano, dried basil, garlic powder, salt, and pepper. Stir to combine. Add uncooked rotini pasta and toss everything together.
- Add sauce and broth, then boil: Pour in the jarred pasta sauce and chicken broth. Stir well, increase heat, and bring the mixture to a rolling boil.
- Cover and cook on low: Once boiling, reduce heat to low, cover with a lid, and simmer for 7-10 minutes. Stir once or twice; cook until pasta is just al dente and most of the liquid is absorbed.
- Top and serve: Remove from heat. Stir well and let sit uncovered 2-3 minutes for sauce to thicken. Sprinkle with freshly grated Parmesan cheese and extra oregano, if desired. Serve hot!
Notes
Freezer: Cooled pasta freezes up to 2 months. Defrost overnight and reheat slowly, adding liquid as needed. Variations: Substitute ground chicken, beef, or plant crumbles. Toss in extra veggies (spinach, mushrooms, zucchini) with the onion step. Top with mozzarella for a cheesy finish!
