Prep 15 mins
Cook 1 hr
This is absolutely delicious! Try this on people who claim they don't like ground turkey. They shouldn't be able tell this isn't ground beef. Warmed up leftovers are even tastier. I did not use the parmesan cheese when I made this.
- 1 lb ground turkey
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, thinly sliced
- 1 small green pepper, chopped
- 1 (8 ounce) can sliced mushrooms, drained
- 1 (28 ounce) can tomatoes, cut up, with liquid
- 2 garlic cloves, pressed
- 2 cups dry pasta (twists or other)
- 1 teaspoon italian seasoning
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- grated parmesan cheese (optional)
- Cook turkey in olive oil until no longer pink. Add onion and celery, cook until onion is soft. Add green pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings.
- While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally. Sprinkle with parmesan cheese if desired.
Delicious!!! I used ground chicken. I was lazy and added about two cups extra of chicken broth and cooked the pasta with the meat mixture. It took about 20 minutes. Easy and a good meal for hot weather, very little fussing! Jenniegal, thanks for the recipe!
I'm giving this 5 stars because we couldn't taste the ground turkey and that is what we were hoping for - both my hubby and I don't like the taste of ground turkey but I like to use it for health reasons. This was very tasty and is definitely a keeper.
This was good and can be adjusted easily to use whatever you have on hand as far as veggies, cheeses, etc. Nice and easy as well which is always a bonus. Thanks for posting this.