I make this Easy Shell Pasta with Ground Turkey when I want a comforting, family-friendly dinner that comes together quickly. The tender pasta shells hold onto the savory turkey and rich sauce perfectly. I love how it feels hearty and satisfying without being overly heavy.
Why You’ll Love This Recipe
I love this recipe because it’s simple, flavorful, and perfect for busy evenings. Ground turkey keeps it lighter than traditional beef-based pasta dishes, while still delivering plenty of protein. I also appreciate how adaptable it is—I can add vegetables, adjust the seasoning, or make it extra cheesy depending on what I’m in the mood for.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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12 ounces medium pasta shells
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1 pound ground turkey
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 teaspoon Italian seasoning
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 1/2 cups marinara sauce
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1/2 cup heavy cream or half-and-half
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1/2 cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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Fresh parsley or basil for garnish (optional)
Directions
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I cook the pasta shells in salted boiling water according to package directions until al dente, then drain and set aside.
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In a large skillet, I heat olive oil over medium heat.
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I add the diced onion and cook until softened, then stir in the minced garlic and cook for about 30 seconds.
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I add the ground turkey and cook until browned and fully cooked, breaking it apart as it cooks.
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I season the turkey with Italian seasoning, paprika, salt, and black pepper.
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I stir in the marinara sauce and let it simmer for about 5 minutes.
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I add the heavy cream and Parmesan cheese, stirring until the sauce becomes creamy and well combined.
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I fold in the cooked pasta shells and mix until evenly coated.
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I sprinkle mozzarella cheese over the top and let it melt, either by covering the skillet for a few minutes or placing it briefly under the broiler.
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I garnish with fresh parsley or basil before serving.
Servings and timing
I usually get about 4–6 servings from this recipe.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: about 30–35 minutes
Variations
I sometimes add spinach or diced zucchini for extra vegetables. When I want more heat, I sprinkle in red pepper flakes. For a lighter version, I use half-and-half instead of heavy cream. I also enjoy turning this into a baked pasta by transferring it to a casserole dish and baking until bubbly.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce. I can also freeze it for up to 2 months and thaw overnight before reheating.
FAQs
Can I use a different type of pasta?
I can substitute penne, rotini, or rigatoni if I don’t have shells on hand.
How do I keep ground turkey from drying out?
I avoid overcooking it and add sauce promptly to keep it moist.
Can I make this dairy-free?
I omit the cream and cheese or use dairy-free alternatives.
Is this recipe good for meal prep?
I find it reheats very well, making it great for lunches throughout the week.
Can I use ground chicken instead?
I often swap ground turkey for ground chicken with similar results.
Conclusion
I keep returning to this Easy Shell Pasta with Ground Turkey because it’s comforting, simple, and full of flavor. The creamy sauce and tender pasta make it a dependable weeknight dinner. Whenever I want an easy meal that everyone will enjoy, this recipe is one I happily prepare again.
Print
Easy Shell Pasta with Ground Turkey
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Fat
Description
A comforting and family-friendly shell pasta dish made with savory ground turkey and a creamy marinara sauce, perfect for an easy weeknight dinner.
Ingredients
- 12 ounces medium pasta shells
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups marinara sauce
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil for garnish (optional)
Instructions
- Cook pasta shells in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds.
- Add ground turkey and cook until browned, breaking it apart as it cooks.
- Season with Italian seasoning, paprika, salt, and black pepper.
- Stir in marinara sauce and simmer for 5 minutes.
- Add heavy cream and Parmesan cheese, stirring until creamy and combined.
- Fold in cooked pasta shells and mix well.
- Sprinkle mozzarella over the top and allow it to melt by covering the skillet or briefly broiling.
- Garnish and serve warm.
Notes
- Add spinach or zucchini for extra vegetables.
- Use red pepper flakes for added heat.
- Substitute penne or rotini if shells are unavailable.
- Add a splash of milk when reheating to loosen the sauce.
- Freeze for up to 2 months and thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
