One Pot Ground Turkey Spaghetti
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Meaty and delicious, this healthy ground turkey spaghetti is a delicious cozy comfort food meal perfect for any busy weeknight. Lightened up with a meat sauce made of ground turkey, then cooked in a savory sauce this simple pasta is cooked all in one pot for a fast and easy dinner. Everyone will love this great recipe.
Table of Contents
Why We Love Ground Turkey Spaghetti
Who doesn’t love an easy and delicious meal that can be made quickly? This healthy ground turkey spaghetti recipe is easy, fast, and tasty. It makes it a really easy weeknight dinner that I know the family will love.
- Packed full of flavor– This dish is meaty and has a delicious savoriness to it that is just brought out even more by the balsamic vinegar. Don’t leave it out!
- Cooked In 30 Minutes Or Less – Fast and delicious for busy weeknights.
- All In One Pot– Less cleanup in the kitchen means more time! The pasta is cooked right in the same pot as everything else for this dish.
- Picky Eater Friendly– While all of our recipes are for families, this recipe is great for even super picky eaters.
Ingredients For Your Shopping List
Find the full printable recipe with specific measurements and directions below in the recipe card.
- olive oil
- ground turkey– Lean ground beef can be swapped in this recipe. See the notes in the recipe card at the bottom for more details for how to swap beef.
- garlic cloves – minced
- onion – diced
- marinara sauce- you can use your favorite jarred sauce
- low sodium chicken broth
- balsamic vinegar – Don’t skip the balsamic vinegar, it brings so much flavor to the dish.
- Italian seasoning
- fresh parsley – Can use dried parsley, use 1 teaspoon.
- dried spaghetti noodles Break the noodles in half for this recipe.
- salt and pepper
How To Make One Pot Spaghetti With Ground Turkey
- Place a large dutch oven or large 5-7 quart pot on the stove. Turn the heat to medium high and add the olive oil.
- Once the pot is warm spread the ground meat out in the pan to brown. Season the meat with salt and pepper. Stir and break up the meat as needed cooking it all the way through until brown, about 7-10 minutes.
- Add the garlic and onion and soften it with the meat for about a minute until fragrant.
- Add three cups of pasta sauce, low sodium broth, balsamic vinegar, italian seasoning and parsley to the pan. Give it a gentle stir to mix everything well.
- Break the spaghetti in half and add to the pot in small handfuls. Try to spread out the pasta in the pan. Alternating the direction you place the pasta in the liquid can help to spread it out so it doesn’t clump together.
- Push the pasta gently under the liquid but don’t stir. It’s best not to stir the pasta until after it has cooked with the lid on and has started to soften.
- Bring to a boil, then cover the pot and turn the heat down to medium heat to simmer. Cook the pasta covered for about 13-15 minutes or until tender. Stir the pasta occasionally while it cooks to help keep it from clumping, about every five minutes. Cover the pot with the lid again to continue cooking.
- The pasta is done when it is tender. Shut off the heat and let the pasta stand for a 2-3 minutes to soak up a little more of the sauce. Serve with cheese or more parsley and enjoy!
Variation Ideas and Swaps
Use Whole Wheat Spaghetti- Whole wheat spaghetti or whole grain pasta can be swapped in this recipe. Depending on the brand and thickness you may need to cook the pasta a few extra minutes with whole wheat.
Stir In Spinach– Chopped spinach can be added at the very end of the cooking time. Stir spinach at the end of the recipe before letting the pasta rest with the lid on. This will wilt the spinach just enough to be delicious.
Diced Tomatoes– You can use diced tomatoes but I recommend blending them in a food processor and using them cup for cup in place of pasta sauce. With blended tomatoes, you may need to let everything cook an additional few minutes depending on how watery the tomatoes are to cook off a little more of the liquid into a sauce. You can also add a tablespoon of tomato paste to help thicken the sauce faster. I usually add the tomato paste right after softening the onions and garlic, then add my other ingredients.
Crushed Tomatoes– Crushed tomatoes are a little thicker than tomato sauce but will work well as a swap if you blend them in a blender or food processor first.
Fire Roasted Tomatoes– Canned Fire roasted tomatoes can be swapped for the pasta sauce and add even more great flavor. You need two 14.5 ounce cans of fire-roasted tomatoes to swap for marinara.
Add Fresh Herbs– Fresh basil, oregano, thyme or more parsley all give even more amazing flavor to this pasta if you have them. Add a handful to the pasta before cooking. Save some fresh herbs to garnish at the end before serving if you have them.
Garnish– A little garnish can go a long way to making your pasta taste even more delicious! Try cracked black pepper, red pepper flakes, or parmesan cheese.
Can I Use Other Shapes Of Noodles Or Pasta?
You can use other types of long pasta like fettuccine or pappardelle. Using another type of long pasta may affect the total cooking time by a few minutes. Keep checking your pasta until it is al dente.
I don’t recommend using other shapes of pasta that are short such as ziti or spirals with this recipe. The amount of liquid ratio may change and I have not tested it myself. If you do try another pasta shape tell us how it went in the comments!
How To Add Vegetables Or Hidden Veggies
I don’t tend to hide veggies in my dishes. I tell my family they are in the recipe if they ask and I serve veggies often on the table. That doesn’t mean I won’t bulk up a recipe with extra veggies to help us all.
This recipe is a really easy one to add a few extra veggies. If I’m adding extra veggies, I cook them right after browning the meat but before adding the tomato sauce and pasta.
Cook the veggies for a few minutes until they are soft, then add the other ingredients such as tomato sauce and pasta to the recipe. If this is your first time adding extra veggies start with 1/2 to 3/4 of a cup and see how your family likes it. The next time you can always add more or less.
Here are veggies I often add to pasta dishes like this:
- Riced Cauliflower – I often use frozen cauliflower and make sure I cook the water out of it before continuing with the recipe so it doesn’t affect the final cooking time of the pasta.
- Shredded Carrots– Shredded carrots give tomato sauce a natural sweetness that kids and adults both tend to like.
- Diced Zucchini- This one is a little more obvious visually in the sauce, but softens and cooks down nicely.
- Chopped Spinach– Frozen or fresh, chopped spinach disappears pretty easily into this dish. Again if using frozen vegetables make sure to cook the water out of them before adding the sauce and the pasta.
What To Serve With One Pot Ground Turkey Spaghetti
Salad– A quick green salad makes an easy and balanced side with this pasta for dinner.
Zucchini “Fries“- These Zucchini fries complement the sauce in the pasta well, and are a delicious way to eat your veggies. serve them as a side or even as an appetizer.
Garlic Bread– Garlic bread is a quick and easy side, and delicious for mopping up any leftover sauce from your plate. I like making garlic bread with french bread like this.
Roasted Broccoli – I make roasted broccoli as a side for almost everything but haven’t written down my recipe yet, but my friend Sherri’s Roasted Parmesan Broccoli is pretty similar to how I make it as a side when I’m having Italian style food!
What’s The Healthiest Tomato Sauce To Use?
Some jarred tomato sauces do have extra sugar added but there are healthier options. Look for a pasta sauce that has simple ingredients, doesn’t include meat or cheese already in the sauce and is low in sugar and salt for a lighter sauce.
This list of healthy pasta sauces is a great resource to check if you are looking for a healthier pasta sauce.
Other Easy Pasta Recipes You Will Love
Bruschetta Chicken Pasta
Easy Meatless Baked Ziti Recipe
Creamy Lemon Chicken Pasta (30 Minute Dish!)
Mac And Cheese With Broccoli
One Pot Chicken Parmesan Pasta
One Pot Ground Turkey Spaghetti
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 3 cloves garlic minced
- ½ cup onion diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups marinara 24-ounce jar
- 2 1/2 cups low sodium chicken broth
- 1 teaspoon balsamic vinegar
- 1 tablespoon italian seasoning
- 1 tablespoon fresh parsley
- 8 ounces spaghetti noodles broken in half
Instructions
- Place a large dutch oven or large 5-7 quart pot on the stove. Turn the heat to medium high and add the olive oil.
- Once the pot is warm spread the ground meat out in the pan to brown. Season the meat with salt and pepper. Stir and break up the meat as needed cooking it all the way through until brown, about 7-10 minutes.
- Add the garlic and onion and soften it with the meat for about a minute until fragrant.
- Add three cups of pasta sauce, low sodium broth, balsamic vinegar, italian seasoning and parsley to the pan. Give it a gentle stir to mix everything well.
- Break the spaghetti in half and add to the pot in small handfuls. Try to spread out the pasta in the pan. Alternating the direction you place the pasta in the liquid can help to spread it out so it doesn’t clump. Push the pasta gently under the liquid but don’t stir until it has cooked a little bit with the lid on the pot.
- Bring the pot up to a boil, then cover the pot and turn the heat down to medium heat to simmer. Cook the pasta covered for about 13-15 minutes or until tender. Stir the pasta occasionally while it cooks to help keep it from clumping, about every five minutes. Cover the pot with the lid again to continue cooking.
- The pasta is done when it is tender. Shut off the heat and let the pasta stand for a 2-3 minutes to soak up a little more of the sauce. Serve with cheese or parsley and enjoy!
Notes
- Sometimes this dish can turn out too liquidy depending on the pasta sauce you choose. If your pasta is too watery, try cooking it uncovered at medium for a few minutes at the end to cook down the liquid a little more.
- If you used a super thick pasta sauce, you may need a little more liquid. If your sauce is looking too thick, add some water ¼ cup at a time.
- Ground beef can be used instead of ground turkey. If using ground beef drain some of the grease from the meat from browning themeat before adding the garlic and onion.
- If using dried parsley in place of fresh parsley use 1 teaspoon of dried parsley.
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Can I freeze this recipe…? Going camping in rv so can reheat in oven, on stove or microwave if ok. Thanks!
I have not frozen this specfic recipe, however I have reheated similar recipes from frozen. I recommend adding a little extra sauce to the bottom of a casserole style dish and baking in the oven. You could also add a little more sauce and cheese to the top. You could freeze it straight in an aluminum pan with a little extra sauce on the bottom and it should eb delicious. Happy camping!
When the whole family (2&3 yr old) eat dinner – It’s a success! I used hidden veggie pasta, so I cooked it separately and removed the broth. Followed the rest as instructed. So yummy!
So glad it was a hit Kaitlin! 🙂
I CANNOT SAY ENOUGH GOOD THINGS ABOUT THIS. It’s my new favorite. I’ve made it twice in the last week. It’s so incredibly yummy and it’s unbelievable how something this good can be this easy. I love a recipe that cooks the pasta in the same pot as everything else. Thank you so much!
You are so very welcome Nicole, I am so glad you love the recipe so much!
definitely cook the pasta separately. the pasta never fully cooked in the pot without everything else burning
Hi there, That sounds like you didn’t include all of the liquid in the recipe. Is it possible you missed some of the broth or used less sauce? There is plenty of liquid in the recipe for the pasta to cook.
I’ve been using this recipe as listed for a few months and there definitely enough liquid. Once, I forgot to turn the temp down to medium and and everything burned. Maybe that’s what happened…
This was delicious! I did have to add an extra half cup of broth down the red lentil/gluten free spaghetti. Next time I’ll use a little less Italian seasoning. It was a bit too oregano-y for me but not bad. Great base recipe to add to.
Tasty recipe. Omitted onions, garlic, balsamic Vinegar, chicken broth and minimal amounts of salt since my store spaghetti sauce had 480 mg of salt.
And used pre-cooked gluten free spiral.
Loved the outcome.
Thank you.
So, I’m sitting at my Chromebook and thinking “What the heck am I going to do with the 1 pound ‘tube’ of Aldi’s ground turkey I defrosted. Turkey meatloaf? Turkey Meatballs? Turkey Chili? Turkey Bolognese…but an easy one because I’m feeling lazy yet, I need my weekly pasta fix and, if it’s a one pot deal, I’m in! The almighty Google Gods led me to your website and I’m so glad they did. I followed your recipe but, tweaked it just a bit. I had poured myself a glass of white wine while I was browning the turkey and since there was maybe 1/4 cup left in the bottle, I added to the pot to deglaze it after browning the turkey, onion & garlic step. I decided I wanted to really make this a one and done meal and so about 6-7 minutes after I added the tomatoes, chicken broth and pasta (I used farfalle – aka bow ties because the 1/2 Italian side of me simply can’t break spaghetti in 1/2 without hearing my mother saying “Judy, what are you doing? An Italian, breaking spaghetti? That’s it, I’m telling your father they switched babies on us at the hospital!” LOL – Seriously though, I totally get that for kids it’s easier to eat shorter strands of spaghetti so there’s less twirling so please don’t be offended!), I quickly diced a large zucchini and added it into the pot. Due to the pasta cooking directly into the sauce and releasing it’s starch, you’d swear the sauce had been mounted with butter because it has a wonderfully luscious feel on the tongue. So here I sit, having enjoyed 1 bowlful of your wonderful pasta and I’m debating having a 2nd bowl because, well, there’s zucchini in it so, it’s got veggies! Yep, yep, that’s my story and I’m sticking to it. Thank you for posting your recipe. I’m a member of a few Facebook recipe/cooking groups and I plan on sharing it because I don’t care if you’re 21 or 61 like me, a good recipe deserved to be shared!
Thank you so much Judy, your story had just made my day. Also, I feel you on an Italian breaking spaghetti as I am Italian but yes with kids it is a bit easier, plus it gurarentees that all of the pasta is more fully submerged in the pot for the one pot meal and cooks eavenly. My Italian grandma would have just stood poking at it the whole time. haha! I am so glad you found and enjoyed this recipe! -Kristy
This recipe is very easy and scrumptious! I made it at the last minute, and I had to use gluten free red lentil pasta. It turned out great! I will definitely make it again!
Thanks
Good to know it works equally well with lentil pasta, glad it was delicious Rosemary!
Really good, super easy – my 13 year old son will make this next time for us!
Thanks so much Jenny for your kind note. I hope your 13 year old enjoys making it too, it’s a good one to teach kids a few cooking basics. 🙂 Plus you have dinner at the end. -Kristy
Very good and easy!
That was delicious! Even my picky kid ate it. Thanks for posting!
I also made this recipe with limited ingredients and it was delicious. I think I like ground turkey more than any other protein in spaghetti. I will never boil the noodles separately again! Thank you!
So glad you enjoyed it Mattie, thanks for your insights! -Kristy
So good and MAD easy!! Even if I don’t have 1 or 2 ingredients like onion, or garlic, I’ll use a powder instead and it comes out GREAT! It is such a flexible recipe. Of course it’s still the best when made according to recipe. Try it and it will become a weekly staple in your home, for sure!
So glad you enjoyed this recipe Valerie, and that it’s a regular rotation in your house! I love that this is part of your dinner. 🙂 Thanks for the note!-Kristy
I made this dish omitting a few ingredients that I didn’t have. I substituted diced salad tomatoes for the sauce, garlic powder for fresh garlic. The result is that it is delicious. My grandson loves it. Next time I’ll have all of the ingredients and it should be better. Thanks for the recipe 😘.
Sounds delicious Orrin, I’ll have to try your version too. So glad you and your grandson enjoyed it! -Kristy
Less mess, easy, quick, and delicious! Thank you for this recipe and I appreciate the extra notes. I used Farfalle and the recipe times worked fine for this type of pasta. I didn’t have onion or balsamic vinegar, so I can’t wait to add that in next time!
So glad you enjoyed it Irene, and I can’t wait to hear what you think when you add the balsamic. It adds a lot of flavor to the dish. Thanks for your lovely note! -Kristy
Delicious! I ended up using a full 1 pound box of gluten free Barilla penne pasta, and I added an extra 1&1/2 cups of broth. Cooked it for 20 minutes, PERFECT!!
Wonderful Barri, thanks for the note that it worked well with gluten-free pasta too. That will help others as well. So glad you enjoyed the recipe! -Kristy