If there’s one meal I turn to on hectic weekdays, it’s this cozy and simple one pot ground turkey spaghetti. It’s saucy, hearty, and comes together in just one pot—no juggling pans or dealing with a mountain of dishes later. And the best part? My family digs in without a fuss, every single time.
I’ve lightened it up with ground turkey, which still gives you that satisfying, meaty texture but feels a bit easier on the stomach. Everything cooks in the same pot—spaghetti and all—making it a dinner I often make on nights when I want real food but minimal effort.
Why I Keep Making This Pasta (And You Might Too)
I’ve made this ground turkey spaghetti more times than I can count—especially on days when I’m already running late, and the fridge looks less than exciting. Here’s why it’s a keeper:
- Full-on flavor without the fuss – That splash of balsamic vinegar may seem odd at first, but trust me, it deepens the sauce like magic. It gives a little zip that makes the whole dish taste like it simmered for hours.
- Dinner in 30 minutes – From browning the turkey to twirling your first forkful, it all happens fast. If I can knock out a weekday dinner before my kid finishes homework, I consider that a win.
- One pot, no pile of dishes – I’ve had my fair share of post-dinner cleanups that feel like a punishment. Not with this one. One pot and done.
- Kids and picky eaters don’t complain – This one is picky-eater approved. The spaghetti slurps keep things fun, and there’s no overwhelming spice.
And if you’re into turkey-based meals like I am, this one’s right up there with turkey chili and turkey sliders for easy comfort food.
What You’ll Need From the Store
This recipe doesn’t call for anything fancy—just pantry staples and a few fresh items. Here’s what I usually grab:
- Olive oil – Just a bit to get things going.
- Ground turkey – I prefer the lean variety. You could use beef, but the turkey keeps things a bit lighter.
- Garlic & onion – Fresh garlic makes a big difference in flavor.
- Marinara sauce – I keep a couple of jars on hand. Use your favorite brand—whatever you’d dip your mozzarella sticks into.
- Low sodium chicken broth – Helps the pasta cook and adds flavor.
- Balsamic vinegar – Don’t skip this! It balances out the richness of the sauce.
- Italian seasoning – A pantry staple. If you’re out, a mix of oregano and basil does the trick.
- Fresh parsley – Optional, but it brightens the whole dish.
- Spaghetti noodles – I break them in half so they nestle into the sauce better.
- Salt & pepper – Season as you go for the best flavor.
How I Cook This Spaghetti — Step by Step
- Brown the turkey
I heat up my favorite Dutch oven with a splash of olive oil. Then in goes the turkey—breaking it up, seasoning with salt and pepper, and letting it get golden and crumbly. It takes about 7-10 minutes, and the kitchen already smells promising. - Add garlic and onions
Just before the turkey is fully browned, I stir in the garlic and onion. I usually let them soften for about a minute, enough to make the whole thing fragrant. - Sauce it up
Next comes the marinara, broth, balsamic, seasoning, and parsley. I give it all a good stir, and honestly, it looks like it’s already halfway to comfort food heaven. - Drop in the pasta
I break the spaghetti in half and fan it out in handfuls across the pan. I try not to stir it—just gently press it under the sauce. - Cover and simmer
I bring the whole pot to a boil, then lower the heat and cover it up. I set a timer for 13–15 minutes, peeking in every few minutes to stir so the noodles don’t stick together. - Let it rest
When the spaghetti is al dente, I turn off the heat and let it sit, covered, for 2–3 minutes. The pasta drinks up that savory sauce, and everything comes together beautifully.
My Go-To Swaps and Variations
- Whole wheat spaghetti – Works well but takes a few extra minutes to cook.
- Add veggies – I often toss in chopped spinach or shredded carrots. My daughter doesn’t even notice when I stir in wilted spinach at the end.
- Tomato alternatives – I’ve tried this with crushed tomatoes or blended fire-roasted ones. Just adjust the simmer time if it’s a little watery.
- Herbs – If I’ve got fresh basil or oregano, they go in too. A little green adds so much freshness.
- Toppings – Don’t forget the final touch. A sprinkle of parmesan, cracked black pepper, or a pinch of chili flakes takes this from good to irresistible.
Can You Use Other Pasta Shapes?
Long noodles like linguine or fettuccine are okay, but spaghetti really works best. I wouldn’t swap in short pasta like rotini or penne unless you’re ready to tinker with the liquid ratio. I’ve tried it once, and it turned out fine, but the spaghetti version is what I keep coming back to.
Adding Veggies? Here’s What Works
This dish is pretty forgiving if you want to sneak in more vegetables. I usually sauté extra veggies right after the meat browns:
- Riced cauliflower – Great for bulking up without changing the texture much.
- Shredded carrots – Adds a bit of sweetness that pairs nicely with the sauce.
- Zucchini – Diced small, it melts right into the mix.
- Spinach – Fresh or frozen, it softens quickly and blends in.
Start with ½ cup of extra veggies, then adjust from there based on what your crew likes.
What We Like to Serve with It
- Quick green salad – Keeps the meal balanced and fresh.
- Zucchini fries – Great if you want something crispy on the side.
- Garlic bread – My personal favorite. I use French bread, slathered in butter, garlic, and parsley, and pop it in the oven till golden.
- Roasted broccoli – I make this all the time. Toss broccoli in olive oil, salt, and pepper, and roast until it gets those caramelized edges.
How to Store and Reheat Leftovers
This spaghetti keeps well in the fridge for up to 3 days. I pack it into a container, and it’s lunch for the next day or two. Reheat it on the stove or in the microwave with a splash of broth or water to loosen it up.
It freezes great too. I freeze it in portions for an easy grab-and-heat meal on lazy days.
One Pot Ground Turkey Spaghetti
This one-pot wonder is everything you want in a weeknight dinner: hearty, wholesome, and bursting with flavor—without the pile of dishes. Lean ground turkey brings the protein, and it all simmers together with spaghetti and rich marinara for a comforting meal the whole family will devour.
Ingredients
- 8 ounces spaghetti, broken in half
- 1 pound ground turkey (lean)
- ½ cup diced onion
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 2½ cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- 1 teaspoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Warm a large pot or Dutch oven over medium-high heat, adding olive oil once hot. Add the ground turkey and use a wooden spoon to break it up as it browns. Sprinkle in salt and pepper, and cook until fully browned—about 7 to 10 minutes.
- Stir in the garlic and diced onion, letting them cook with the meat until fragrant and slightly softened, around 1 minute.
- Pour in the marinara sauce, chicken broth, balsamic vinegar, Italian seasoning, and fresh parsley. Give it all a good stir to combine.
- Now it’s time for the pasta: add the spaghetti in small bundles, crisscrossing the noodles to prevent them from sticking together. Gently press them into the sauce mixture so they’re mostly submerged—but don’t stir just yet.
- Bring the mixture to a boil, then reduce the heat to medium and cover the pot. Let it simmer for 13–15 minutes, giving it a quick stir every 5 minutes to help separate the pasta.
- Once the noodles are tender, turn off the heat and let the pot sit uncovered for a couple of minutes so the sauce can thicken slightly.
- Give it one final stir, garnish with more parsley or a sprinkle of cheese if you’d like, and dig in!
Notes
- If the sauce looks too watery at the end, let it cook uncovered for a few minutes to reduce.
- If it’s too thick, splash in a bit more broth or water (a little at a time).
- Ground beef works too—just drain excess fat after browning.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 550Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 18gCholesterol 124mgSodium 1276mgCarbohydrates 38gFiber 5gSugar 12gProtein 38g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me know if you give this a try or make it your own. One pot dinners like this are what keep weeknight chaos at bay—and I’m always looking for more of them!
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