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One-Pot Turkey Parmesan Pasta

One-Pot Turkey Parmesan Pasta

Lean ground turkey, penne, crushed tomatoes, herbs, and two kinds of cheese simmer together in one skillet for a satisfying family dinner. The pasta cooks directly in the tomato broth, absorbing flavor while keeping cleanup simple.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Turkey and Aromatics
  • 1 tablespoon Olive oil
  • 1 pound Lean ground turkey
  • 1 Small onion, diced
  • 2 Garlic cloves, minced
Sauce and Pasta
  • 1 28-ounce can Crushed tomatoes
  • 1 cup Low-sodium chicken broth
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Dried basil
  • 1/2 teaspoon Crushed red pepper flakes
  • 8 ounces Penne pasta, uncooked
Seasoning and Toppings
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 cup Shredded mozzarella cheese
  • 1/4 cup Freshly grated Parmesan cheese
  • 2 tablespoons Fresh parsley, chopped

Method
 

Instructions
  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground turkey and cook for 3–5 minutes, breaking it apart with a spoon, until it is no longer pink.
  2. Add the diced onion to the skillet and cook for about 3 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
  3. Stir in the crushed tomatoes, chicken broth, dried oregano, dried basil, optional red pepper flakes, kosher salt, and black pepper. Bring the seasoned tomato mixture to a boil.
  4. Add the uncooked penne and stir well so the pasta is surrounded by the sauce. Reduce the heat to medium-low, cover the skillet, and simmer for about 12–15 minutes.
  5. Stir the pasta every few minutes as it cooks so it softens evenly and does not stick to the bottom. Continue until the penne is tender, and confirm that the turkey reaches 165°F/74°C.
  6. Remove the skillet from the heat and sprinkle the mozzarella and Parmesan over the pasta. Cover for 1–2 minutes so the cheese melts, then garnish with chopped fresh parsley and serve.