Loaded Cheesy Ground Turkey Red Lentil Pasta

Ground turkey and red lentil pasta tossed in a tomato salsa base sauce with jalapenos and shredded cheese with onions, bell peppers, mushrooms, and fresh tomatoes and flavored with garlic, white wine, cumin, and paprika.

“Helped Her Hamburger”

Growing up in the States, there’s probably a memory of you eating or making macaroni and cheese for the millionth time. Moreover, sometimes you get sucked into buying that "helper" box and adding the ground beef.

I'm sorry, but for me, those were good memories! Of course, blame the trio: Kraft, General Mills, and Betty Cocker! Hahaha. Furthermore, there's nothing like settling in with a warm bowl of cheesy pasta in your hand.

Seriously, name something and post it in the comments!! This loaded cheesy ground turkey and red lentil pasta dish is the adult version. For example, we add white wine, fresh basil, tomatoes, mushrooms, and gluten-free pasta. Let's get to it!

Are you looking for more red lentil pasta dishes? Check out the Plant-Based: Italian Sausage with Spicy Creamy Lentil Pasta recipe. If you are also crazy about pasta like me? Then try the Loaded Lemon Pepper Chicken Pasta and Jalapeño Pesto and Argentinian Shrimp Pasta, and Spicy Pesto Chicken Pasta Homemade One-Pot-Meal, for gluten-free use red lentil and chickpeas pasta.

Ingredients and Instructions

When I said loaded, I meant it. But most of the items you probably have anyway, there are a lot of staples here. To begin with, you'll saute onion, bell pepper, garlic, jalapenos, mushrooms, tomatoes, and carrots.

Then, add the tomato paste and white wine. Afterward, add some Italian herb seasoning. However, if you don't have that on hand, use dried oregano or a combination of rosemary, oregano, thyme, and marjoram.

The other spices used are smoked paprika and cumin. However, you can get away with taco, adobo, and Italian seasoning. Then, you'll add salsa.

Additionally, I love to use tomatillo salsa verde and fire-roasted tomato salsa. But your favorite spicy salsa will do. Finally, you'll finish with some shredded cheese; again, check out the notes in the recipe card for more detail because you can use a variety or just one type of cheese.

See the red lentil pasta recipe card for quantities.

Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  In addition, some related detailed steps can be found there.

Substitutions

• Water, Chicken, or Vegetable Broth - You can use water if you don't have any broth. I was able to use water, and it came out tasting great.
• Cooking Wine, Optional - Wine gives the sauce a nice bold finish. But if you don't have it or can't use it. No worries, it will still come out great!
• Salsa - As you can see, salsa was used instead of tomato pasta sauce. For instance, pasta sauce tends to be a bit sweeter. In addition, using fresh tomatoes gave this dish some acidity. Meanwhile, the tomato paste provided sweetness without the extra sugar. And finally, the salsa gave extra heat with a more robust flavor.
  • However, if you wish to use tomato pasta sauce, you can replace those three ingredients mentioned above.
  • Additionally, my recommended salsas are tomatillo salsa verde and fire-roasted pepper salsas. Sometimes, I also like to mix the two. However, using one over the other on its own is great as well.
• Cheese Selection - Use what you have on hand. For instance, alone or combined with cheddar, Monterey jack, Colby, or Colby jack. You can also use a blended mix, usually labeled "Mexican" or "Fiesta."
  • However, if you use mozzarella, mix it with another cheese, like cheddar. For example, using just mozzarella will make your pasta very stringy.
• Jalapenos - Mix up your peppers; add some Fresno chili, Serrano, and Anaheim peppers.

Change Heat Level - Modify the red lentil pasta recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Variations

• Cheesy Mixed Mushroom Pasta - Omit the ground turkey and triple up on the mushrooms; you can use a variety of mushrooms as well.
• Ground Chicken or Beef Cheesey Pasta - Don’t like turkey? You can use ground chicken or beef instead.
• Cheesy Orzo Pasta - Do you dare to try it? Replace the lentil pasta with orzo pasta. Yum!
• Cheesy Chicken Chipotle Pasta - Use chipotle peppers in adobo instead, with some seared chicken pieces.

How about some Curry Lentil Turkey Stew for dinner tomorrow?

Equipment

• Medium Saute Pan - Used for making the one-pot red lentil pasta meal. Because it's wide enough to saute and deep enough to boil and simmer like the All-Clad HA1 Hard Anodized Nonstick Sauté Pan with Lid.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, you can place the red lentil pasta mixture in a  shallow 2-inch container to cool down quickly. Then, store in an air-tight sealing container. The meal will last up to two days.
• Freezer - Follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.

Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

Frequently Asked Questions

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Recipe

dinner, pasta, gluten-free, summer, winter, fall, stove top, spicy, 30 minute meal, egg-free, pollotarian, turkey

Poultry

Italian, Mexican, American, European

Yield: 3 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Maika Frederic

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Loaded Cheesy Ground Turkey Red Lentil Pasta

Ground turkey and red lentil pasta tossed in a tomato salsa base sauce with jalapenos and shredded cheese. Flavored with garlic, white wine, cumin, and paprika. With onions, bell peppers, mushrooms, and fresh tomatoes.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients US Metric

• ½ cup onions, small dice
• ½ cup bell pepper, small dice
• ¼ cup jalapenos, small dice
• 3 garlic cloves, minced
• ½ cup mushrooms, quartered
• 1 cup cherry tomatoes, halved
• ¼ cup carrots, small diced
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 ounces of ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon cooking wine
• 1 cup salsa
• 1 teaspoon Italian herb mix
• ½ teaspoon smokes paprika
• ½ teaspoon ground cumin
• ¼ cup basil leaves, torn in halves
• 1 ½ cup broth, vegetable or chicken
• 1 cup lentil pasta
• 1 cup shredded cheddar and Colby mixed cheese

Instructions

1. Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
2. On medium-low heat in a 10-inch medium saute pan with tall sides, heat the oil.
3. Add onion, bell pepper, and jalapenos.
4. Cook the vegetables with occasional stirs until halfway tender with no browning.
5. Then add the garlic, mushrooms, tomatoes, and carrots, combing well.
6. Once the vegetable begins to produce some liquid.
7. Increase the heat to medium-high.
8. Add the turkey and give it a good stir.
9. Add tomato paste, smash the paste in and combine well.
10. Continue cooking to evaporate most of the liquids and allow the tomato mixture to brown slightly.
11. Scrap the ground turkey to one side of the pan and add the wine straight onto the pan's surface.
12. The wine will quickly boil, evaporating most alcohol for about 15 seconds.
13. Then combine the meat mixture with the wine, spreading the mixture again evenly across the pan.
14. Add the salsa, spices, and torn basil.
15. Add the broth, mix well and cover.
16. Add the lentil pasta and combine well when there is visible steam and the liquid is boiling.
17. Allow the lentil to cook as instructed for al dente, about 6-7 minutes.
18. Check a piece of pasta for tenderness.
19. Then lower the heat back to medium-low to allow the sauce to simmer.
20. Add a ¼ of the cheese and stir in.
21. Keep stirring until the cheese has melted.
22. Add another ¼ cup of the cheese and repeat the process until you've added all the cheese.
23. Remove immediately from the stove and serve.
24. You can garnish with more basil and/or cheese.

Notes

Water, Chicken, or Vegetable Broth

• If you don't have any broth, you can use water. I was able to use water, and it came out tasting great.

Cooking Wine, Optional

• Wine gives the sauce a nice in-depth finish. But if you don't have it or can't use it. No worries, it will still come out great!

Salsa

• As you can see, salsa was used instead of tomato pasta sauce. Pasta sauce tends to be a bit sweeter. Using fresh tomatoes gives acidity. Tomato paste gives sweetness without the extra sugar. And Salsa gives extra heat and a more robust flavor.
• If you wish to use tomato pasta sauce, you can replace those three ingredients mentioned above.
• My recommended salsas are tomatillo salsa verde and roasted fire pepper salsas. I like to mix the two. But not necessary. Using one of the others on its own is great as well.

Cheese Selection

• Use what you have on hand.
• Alone or a combination of cheddar, Monterey jack, Colby, or Colby jack.
• Or you use a blended mix, usually labeled "Mexican" or "Fiesta."
• If using mozzarella, try to mix it with another cheese, like cheddar. Using just mozzarella will make your pasta very stringy.

Why Add Cheese Slowly?

• If you are shredding your own cheese, I suggest combing your 1 cup of cheese with ½ teaspoon of cornstarch to help with a more stable melting.
• Already shredded cheese is usually coated with cellulose to prevent clumping. And it also assists in melting into a creamier consistency instead of separating into solids and oil.
• And this is why in the recipe, you will lower your heat to prevent this type of separation. You want to keep it stable by slowly adding your cheese.

What Pasta Shape to Use?

• Whatever is your favorite or that you can find.
• Prefered ½-inch to 2-inch in size: ziti, rigatoni, fussilli, penne, gemelli, catappi, farfalle, or orechiette.

Al Dente

• It is an Italian term for a "firm bite."

Simmering vs. Boiling

• You will see gentler bubbling compared to rapid bubbles. Adding cheese to boiling liquids will separate the cheese into solids and oil, not a creamy texture.

Storage: Refrigerator

• To store in the refrigerator, you can place the pasta mixture in a  shallow 2-inch pan to cool down quickly.
• Then store in an air-tight sealing container.
• The meal will last up to two days.

Storage: Freezer

• First, follow the refrigeration process mentioned above.
• Then you can place it in the freezer in a labeled, airtight container.

Reheat: Stove Top

• Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
• I suggest heating it slowly in a saucepan on low heat, covering it with a lid with a small amount of broth, and occasionally stirring to prevent sticking to the bottom of the pan.

Reheat: Microwave

• Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
• Heat one to two cups in a bowl for two minutes with a small amount of broth and a microwave cover, stirring the dish content every minute until it is hot.

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Nutrition Facts

Calories

416.48

Fat

16.48 g

Sat. Fat

9.42 g

Carbs

34.37 g

Fiber

4.87 g

Net carbs

29.48 g

Sugar

10.41 g

Protein

34.45 g

Sodium

2178.88 mg

Cholesterol

83.38 mg

These are calculations based on search results of the ingredient's nutritional information.

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Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
• Wash hands after touching raw meat to prevent cross-contamination.
• Don't leave food at room temperature for extended periods; this can breed bacteria.
• Never leave cooking food unattended to prevent burns and fires.
• Use oils with a high smoke point to avoid harmful compounds.
• Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

See more guidelines at USDA.gov.

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