Best 5 Turkey Ragù With Pasta Recipes

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Indulge in a culinary journey with our versatile Turkey Rag with Pasta, a dish that seamlessly blends comfort and convenience. This delectable recipe offers a hearty and flavorful ragu, featuring succulent turkey meat slow-cooked in a rich tomato sauce infused with aromatic herbs and spices. Served over a bed of perfectly cooked pasta, this dish promises a satisfying meal that is not only easy to prepare but also packed with wholesome ingredients.

In addition to the classic Turkey Rag with Pasta, we present a collection of enticing variations that cater to diverse preferences. For those seeking a vegetarian delight, our hearty Lentil Ragout with Pasta offers a protein-rich alternative, brimming with nutritious lentils simmered in a flavorful tomato sauce. If you fancy a creamy and cheesy indulgence, our delectable Turkey Tetrazzini will surely hit the spot, featuring tender turkey, mushrooms, and pasta enveloped in a luscious creamy sauce. And for a quick and effortless meal, our Turkey and Spinach Stuffed Shells deliver a delightful combination of succulent turkey, spinach, and ricotta filling, encased in tender pasta shells and baked to perfection.

Each recipe in this culinary collection is carefully crafted to ensure a satisfying and memorable dining experience. With step-by-step instructions and a treasure trove of tips and tricks, we guide you effortlessly through the cooking process, empowering you to create restaurant-quality dishes in the comfort of your own kitchen. So, gather your ingredients, ignite your culinary passion, and embark on a flavorful adventure with our Turkey Rag with Pasta and its delectable variations.

Here are our top 5 tried and tested recipes!

ONE-POT PASTA WITH GROUND TURKEY AND SPINACH



One-Pot Pasta with Ground Turkey and Spinach image

Looking for easy ground turkey recipes? This one-pot pasta comes together in just 30 minutes and is packed with good-for-you ingredients.

Provided by Heidi

Categories     Main Course

Time 30m

Number Of Ingredients 18

1 tablespoon canola oil
1 pound lean ground turkey
2 teaspoons kosher salt (, divided)
3 teaspoon ground cumin (, divided)
1 teaspoon oregano
1 1/2 teaspoon freshly ground black pepper (, divided)
¼ teaspoon crushed red pepper flakes
1 medium onion (, diced)
½ cup red bell pepper (, diced)
3 cloves garlic (, minced or pressed)
1 10- ounce can diced tomatoes and green chilies
1 teaspoon chili powder
10 ounces dried penne pasta
3 cups chicken broth
¼ cup heavy cream
4 cups fresh baby spinach ((2 big handfuls))
½ cup shredded Monterey Jack cheese
Chopped cilantro (, for garnish)

Steps:

  • Heat the oil in a large, high-sided skillet or Dutch oven over medium high heat until it shimmers and then add the ground turkey with 1 teaspoon kosher salt, 1 teaspoon 1 teaspoon ground cumin, the oregano, 1/2 teaspoon black pepper and the crushed red pepper. Break up the turkey with the spices and cook for about 5 minutes.
  • Add the onion, red bell pepper, and pressed garlic and cook for another 5 minutes or until the turkey is browned and the veggies soften.
  • Add the canned tomatoes with green chiles to the skillet or pot with the rest of the kosher salt, cumin, black pepper, chili powder and stir.
  • Add the penne pasta and cover with the chicken broth, bring to a boil, turn down to a simmer, cover and cook until the pasta is just tender, about 8 minutes, stirring occasionally.
  • Stir in the cream and fold in the spinach and cook until the spinach wilts, taste for seasoning and top with the shredded cheese.
  • Garnish with the chopped cilantro, sit back and watch the forks fly!

Nutrition Facts : Calories 390 kcal, Carbohydrate 43 g, Protein 29 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 1332 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

TURKEY PASTA SUPREME



Turkey Pasta Supreme image

Since this dish combines turkey and pasta, even our children love it. It's fun to make turkey a different way, and you can't beat the creamy, cheesy sauce. This recipe also helps stretch my meal budget. -Cassie Dion, S. Burlington, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

3/4 pound uncooked turkey breast
2 tablespoons butter
2 garlic cloves, minced
1-1/4 cups heavy whipping cream
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup grated Parmesan cheese
Dash pepper
3 to 4 cups hot cooked pasta

Steps:

  • Cut turkey into 2-in. x 1/4-in. pieces. In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer., Add the cream, basil, cheese and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. , Stir in pasta and toss to coat.

Nutrition Facts : Calories 568 calories, Fat 36g fat (22g saturated fat), Cholesterol 174mg cholesterol, Sodium 222mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.

PENNE WITH TURKEY RAGU



Penne With Turkey Ragu image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 tablespoon extra-virgin olive oil
2 leeks (white and light green parts only), finely chopped
2 cloves garlic, minced
6 ounces ground turkey
1 28-ounce can San Marzano tomatoes, crushed by hand
Freshly ground pepper
1/4 cup fresh basil, chopped, plus more for topping
3 tablespoons freshly grated parmesan cheese, plus the rind (optional)
12 ounces penne
2 tablespoons half-and-half

Steps:

  • Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
  • Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
  • Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.

Nutrition Facts : Calories 493, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 27 milligrams, Sodium 392 milligrams, Carbohydrate 79 grams, Fiber 7 grams, Protein 26 grams

TURKEY RAGù WITH PASTA



Turkey Ragù with Pasta image

Categories     Pasta     Tomato     turkey     Low Fat     Kid-Friendly     Back to School     Gourmet     Small Plates

Yield Serves 6 as a main course

Number Of Ingredients 16

1 medium onion
2 carrots
1 celery rib
1 red bell pepper
3 garlic cloves
1 teaspoon unsalted butter
1 teaspoon olive oil
1 pound lean ground turkey
1 teaspoon dried rosemary, crumbled
1/4 teaspoon dried oregano, crumbled
1/2 cup dry red wine
two 14-ounce cans crushed tomatoes in thick purée
1 tablespoon tomato paste
1 3/4 cups beef broth (14 fluid ounces)
2 pinches cinnamon, or to taste
1 pound dried spiral-shaped pasta such as fusilli (long spiral spaghetti)

Steps:

  • Finely chop onion, carrots, celery, and bell pepper. Mince garlic.
  • In a large heavy non-stick skillet melt butter with oil over moderate heat until foam subsides and cook turkey, stirring and breaking up lumps, until just cooked through, about 3 minutes. With a slotted spoon transfer turkey to a bowl and in fat remaining in skillet cook chopped vegetables, garlic, rosemary, oregano, and salt and pepper to taste over moderate heat, stirring occasionally, until vegetables are just softened, about 4 minutes. Add wine and cook until most of liquid is evaporated. Stir in 1 can tomatoes with purée, tomato paste, broth, and cinnamon and simmer 15 minutes. Add turkey with any juices in bowl and remaining can tomatoes with purée and simmer, stirring, 15 minutes. Season sauce with salt and pepper and keep warm, covered. Sauce may be made 1 day ahead and cooled, uncovered, before being chilled, covered. Reheat sauce over low heat.
  • Fill a 6-quart kettle three fourths full with salted water and bring to a boil for pasta. Cook pasta in boiling water until al dente. Drain pasta in a colander and in a serving bowl toss pasta with sauce.

QUICK RAGù WITH RICOTTA AND LEMON



Quick Ragù With Ricotta and Lemon image

Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey - though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.

Provided by Sarah Copeland

Categories     dinner, lunch, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, thinly sliced
2 garlic cloves, peeled and smashed
Fine sea salt and black pepper
1 pound ground beef
2 heaping tablespoons sambal oelek (or any spicy red-pepper paste)
1/4 cup full-bodied red wine, like cabernet or merlot
1 (28-ounce) can whole peeled tomatoes, with their juices
8 ounces plain or whole-wheat lasagna noodles (not no-cook), broken in 1- to 2-inch pieces
1 teaspoon fennel seeds
1 cup fresh ricotta
1 lemon, zested
Flaky salt, like Maldon

Steps:

  • In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
  • Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
  • Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
  • In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
  • Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.

Tips:

  • Choose the Right Cut of Turkey: For this recipe, bone-in, skin-on turkey thighs and drumsticks are recommended. They are flavorful and affordable, and the bones add richness to the sauce.
  • Sear the Turkey for Maximum Flavor: Searing the turkey in a large pot or Dutch oven before adding the other ingredients creates a crispy, flavorful crust that enhances the overall taste of the dish.
  • Use a Variety of Vegetables: This recipe calls for a mix of vegetables like carrots, celery, and zucchini. Feel free to add or substitute other vegetables that you enjoy, such as bell peppers, mushrooms, or spinach.
  • Enhance the Sauce with Spices and Herbs: Don't be afraid to experiment with different spices and herbs to create a flavorful sauce. Common options include rosemary, thyme, garlic, paprika, and red pepper flakes.
  • Use the Right Pasta: Short pasta shapes like penne, rotini, or macaroni pair well with the thick ragù in this recipe. They hold the sauce nicely and create a satisfying bite.
  • Garnish Before Serving: A sprinkle of freshly chopped parsley or basil adds a pop of color and freshness to the finished dish.

Conclusion:

Turkey ragù with pasta is a versatile and flavorful dish that combines the richness of turkey meat with a medley of vegetables, herbs, and spices. By following the tips and tricks outlined in this article, you can create a delicious and comforting meal that is perfect for any occasion. Whether you are looking for a hearty weeknight dinner or an impressive dish for a special gathering, this turkey ragù with pasta is sure to satisfy your cravings. So, gather your ingredients, put on your apron, and let's start cooking!

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