A hearty and flavorful dish combining tender shell pasta with savory ground turkey in a rich tomato sauce, perfect for a quick weeknight dinner.

12 oz shell pasta

1 lb ground turkey

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1/4 cup tomato sauce

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

1/4 cup fresh basil, chopped

Parmesan cheese, grated (optional)

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Cook the shell pasta according to the package instructions, drain, and set aside.
Heat olive oil over medium heat in a large skillet. Add chopped onion and garlic, cooking for about 2-3 minutes until softened.
Add ground turkey to the skillet. Break it up with a spoon and cook until browned and cooked through, about 5-6 minutes.
Stir in diced tomatoes, tomato sauce, oregano, salt, pepper, and red pepper flakes (if using). Simmer for about 5 minutes to blend the flavors.
Toss in the cooked pasta and mix well. Cook for an additional 2 minutes to heat everything through.
Remove from heat and stir in fresh basil.
Optionally, serve with grated Parmesan cheese on top.

For added vegetables, consider adding sautéed spinach, zucchini, or bell peppers.

For a spicier version, increase the amount of red pepper flakes or add a diced jalapeño.

Feel free to substitute ground turkey with ground chicken or beef.

For a creamier texture, add a bit of cream or cream cheese to the sauce.

Store leftovers in an airtight container for up to 3-4 days. Reheat by adding a splash of water or broth to keep it moist.

For a gluten-free version, swap the shell pasta for gluten-free pasta.

This dish can be frozen for up to 3 months, just ensure it cools completely before freezing.