Easy Ground Turkey Spaghetti

Ingredients

Oil - We use olive oil; choose one with a moderate or high smoke point since we start cooking on medium-high heat.

Ground turkey - Choose lean ground turkey; 85/15 or 93/7 will work well. Using turkey breast is not recommended because there's not enough fat for flavor.

Produce - Onions (yellow or white) and garlic add flavor to the sauce.

Pantry - Canned diced tomatoes, tomato paste, and jarred pasta sauce make the recipe quick and easy. For the pasta sauce, choose a meatless variety since we are adding the meat. Spaghetti is the traditional choice, but other pasta shapes will work as well.

Herbs and spices - The sauce is simply seasoned with Italian seasoning, salt, and black pepper.

Optional garnish and serving - Chopped parsley, parmesan cheese, and crushed red pepper will complement the dish (not pictured).

📖 See the recipe card for quantities and preparation.

How to make ground turkey spaghetti

1. Heat the olive oil over medium-high heat in a shallow pot or a large, deep skillet. When the oil is hot but not smoking, add the turkey and salt. Stir well to combine, then arrange it in one layer. Cook for 3 minutes.
2. Stir well. Continue cooking for 3-4 minutes until the turkey is no longer pink and any liquid has cooked away. Stir often while breaking up large pieces with a wooden spoon or spatula.
3. Lower the heat to medium and add the onions. Cook for 2-3 minutes, stirring occasionally.
4. Add the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 1-2 minutes, stirring frequently.
5. Add the diced tomatoes and pasta sauce. Stir well while gently scraping any bits off the bottom of the pot.
6. Let the sauce come to a simmer (this will take 2-3 minutes). Then, lower the heat to medium-low and cover. Cook for 30 minutes. Stir occasionally and keep the sauce at a simmer. Raise or lower the heat as needed.

In the meantime, bring a large pot of water to a boil. Cook the spaghetti to package directions for al dente. Before draining, reserve 1-2 cups of the pasta cooking water. Drain the spaghetti well.

Taste the sauce and add salt if needed. As a reference, we did not add extra to ours. Serve the pasta with the meat sauce. Garnish with chopped parsley and serve with parmesan cheese and crushed red pepper, if desired.

Variations and substitutions

• Add Extra Vegetables - This sauce is a great way to sneak in more vegetables. Try adding diced bell peppers, carrots, or mushrooms when sautéing the onions. You can also stir in broccoli, zucchini, yellow squash, or spinach before simmering. For an all-veggie pasta sauce, try our spaghetti sauce with squash.
• Protein Swap - Don't have ground turkey? Swap it with lean ground beef, ground chicken, or a plant-based meat alternative. Just make sure to fully brown whichever protein you use before continuing.
• Pasta Alternatives - No spaghetti on hand? Linguine, penne, or rigatoni all work well in this recipe.

Storing and reheating instructions

This recipe is perfect for meal prep because it makes a large batch (about 8 servings) and stores and reheats beautifully.

Refrigerate: Allow the spaghetti and sauce to cool completely. Transfer to airtight containers, you can keep them separate or combine them. Store in the refrigerator for up to 3-4 days.

Freeze: Let the spaghetti and sauce cool completely, then transfer to freezer-safe containers or zip-top bags. Label with the date and freeze for up to 2-3 months.

Reheating:

• From refrigerated - Reheat in a saucepan over medium heat until warmed through, or microwave in a microwave-safe dish, stirring occasionally.
• From frozen - Thaw overnight in the refrigerator, then reheat in a saucepan over medium heat or in the microwave until hot.

Reheating tip: If the sauce thickens too much after storing or reheating, add 1-2 tablespoons of water or chicken broth to loosen it. Stir well and add more liquid if needed.

Food safety: Always reheat leftovers to a temperature of 165°F. For more information on food storage and safety guidelines, visit U.S. Department of Agriculture and foodsafety.gov.