This quick, easy ground turkey pasta comes together quickly in under 30 minutes! Packed with fresh, wholesome veggies like zucchini and carrots that are “hidden” so they melt right into the Italian-style creamy sauce; you will love this easy dinner idea that actually makes ground turkey taste good!

Close up shot of a pan filled with cooked pasta shells, ground turkey, and marinara on the gray background with a wooden spoon.

5 star review

“I made this again, the same way and still delicious! My boyfriend said it’s the best meal he’s ever eaten. Thank you!!”

– Kris
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Ground Turkey That Actually Tastes Good? = This Ground Turkey Pasta

If you happen to have ground turkey kicking around in your fridge or freezer, then do I have a quick, easy and healthy dinner idea for you! Since one of my specialties is simplifying meals, for this recipe I wanted to create a last minute dinner idea you could throw together on a busy weeknight, but also keep it fresh and flavorful enough that you’ll want to make it on repeat.

For the Italian-style, creamy tomato sauce I simplified the cooking process by using a savory marinara sauce (use store bought or make my simply delicious homemade marinara) as well as a few tablespoons of cream cheese for a silky, creamy finish.

And, to turn this into a ground turkey with zucchini recipe, I added 3 cups of veggies in the form of onion, zucchini, and carrot; plus cut the cream and most of the cheese found in similar recipes. The secret to “hiding” the veggies is to grate the zucchini and carrot so they essentially melt into the sauce, allowing you to pack in the veggies without anyone even noticing.

Welcome to My Kitchen! Let’s Make Pasta with Ground Turkey

Jump to Recipe Instructions
Ingredients for ground turkey pasta, including ground turkey, pasta shells, marinara, grated zucchini, cream cheese, chopped onion and spices.
Gather the ingredients.
Cooked zucchini, carrot, and onion in a large pan.
Cook the onion, grated zucchini and carrot.
Cooked zucchini, carrot, and onion with raw ground turkey and spices in a large pan.
Add the turkey, spices, and salt.
Cooked ground turkey with vegetables and garlic.
Add the garlic, then the marinara sauce.
Ground turkey with cooked pasta shells and marinara.
Add the cream cheese, then the cooked pasta and pasta water.
Overhead shot of a pan filled with cooked pasta shells, ground turkey, and marinara on the gray background.
Simmer to thicken, then top with parmesan.

Make it Gluten Free or Dairy Free

The sauce for this ground turkey pasta is naturally gluten free, so just be sure to use gluten free pasta for a gluten free diet. For dairy free, use a dairy free cream cheese.

Overhead shot of a pan filled with cooked pasta shells, ground turkey, and marinara with basil and parmesan on the gray background.

Key Ingredients & Substitutions

  • Pasta: I love using medium shells for this recipe because they “grab” the ground turkey and sauce so well, but feel free to use whatever dry pasta you have on hand, including bow tie pasta.
  • Zucchini: Zucchini add moisture and veggie power, but you can skip it if you don’t like zucchini or don’t have it on hand. You can also peel the zucchini to keep any green pieces from showing in the sauce.
  • Carrot: Again, adds moisture and veggie power, plus extra natural sweetness. Use a whole carrot rather than baby carrots for best flavor, but you can skip it if you don’t want to use carrot.
  • Ground turkey: I like using 93% lean ground turkey for this recipe because the extra fat adds flavor and is more budget friendly, however, 99% lean ground turkey will also work.
  • Marinara sauce: I love using homemade marinara sauce in this recipe for extra flavor, but any good quality store bought marinara will work.
  • Cream cheese: Cream cheese is the “secret” ingredient in this recipe, lending a creamy, cheesy flavor without being heavy. Use dairy free cream cheese for a dairy free option.
A wooden spoon scooping a serving of cooked shell pasta with ground turkey and marinara.
Close up shot of a pan filled with cooked pasta shells, ground turkey, and marinara on the gray background with a wooden spoon.
4.95 stars (37 ratings)

Ground Turkey Pasta (30-Minute Dinner!)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This quick, easy ground turkey pasta comes together quickly in under 30 minutes! Packed with fresh, wholesome veggies like zucchini and carrots that are "hidden" so they melt right into the Italian-style creamy sauce; you will love this easy dinner idea that actually makes ground turkey taste good!
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Ingredients

  • (8-oz) medium-sized pasta shells
  • 2 tablespoons olive oil, divided
  • ¾ teaspoons kosher salt, divided
  • 1 medium yellow onion, finely diced
  • 2 cups grated zucchini 
  • 1 cup grated carrot
  • 1 pound 93% lean ground turkey
  • 1 teaspoon no-salt added Italian seasoning
  • 4 garlic cloves minced
  • 3 cups (24-oz) marinara sauce

To Add at the End

  • 3 tablespoons cream cheese

Optional Serving Suggestions

  • Freshly grated parmesan cheese
  • Fresh basil

Equipment

Instructions 

  • Bring a large pot of water to a boil. Add salt to taste, then cook the pasta 2-3 minutes short of the package instructions. Carefully ladle out ½ cup pasta water and set aside. Drain the pasta and set aside.
  • Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, zucchini and carrot, sprinkle with ½ teaspoon salt, then cook until softened, about 3-5 minutes, stirring occasionally.
  • Turn the heat to medium high, add the remaining 1 tablespoon of olive oil, turkey, ¼ teaspoon salt and Italian seasoning. Break the turkey into small pieces, then cook until browned and cooked through, about 3-5 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the marinara sauce, stir, cover and bring to a strong simmer. Reduce to a low simmer and cook, covered, for 15 minutes, stirring occasionally.
  • Add the cream cheese, stirring until well incorporated. Add the drained pasta along with the pasta cooking water, stirring to combine. Simmer, uncovered, until the sauce thickens, about 3 minutes.
  • Serve sprinkled with parmesan cheese and fresh basil if desired.

Notes

  • Zucchini: You can also peel the zucchini first if you want to avoid any green parts appearing in the final sauce. Then cook the veggies until tender, add the turkey and spices, brown, then add the marinara and cream cheese to finish the sauce.
  • Pasta Water: Toss in the cooked pasta along with the reserved pasta water for a restaurant-quality pasta dinner at home!
  • Smart Prep: While the pasta cooks, chop the onion and grate the carrot and zucchini, which allows the vegetables to “melt” into the sauce and become mostly undetectable. 
Course: Main Course
Cuisine: Italian

Nutrition Information:

Serving: 1 (of 6), Calories: 374kcal, Carbohydrates: 40g, Protein: 22g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 63mg, Sodium: 748mg, Potassium: 816mg, Fiber: 4g, Sugar: 8g, Vitamin A: 4317IU, Vitamin C: 19mg, Calcium: 72mg, Iron: 3mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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