This one-pot Hamburger Helper-style casserole is creamy, cheesy, packed with vegetables, and made with lean ground turkey and chickpea pasta. The chili powder adds a little kick that you can adjust for your family.
A QUICK NOTE
Different pasta shapes and brands absorb liquid at different rates. Make sure the noodles are covered as they cook, adding a little more broth if needed. Leave some liquid in the pot before adding the cheese so the finished sauce stays creamy.
INGREDIENTS
2 lb lean ground turkey
1 Tbsp olive oil
1½–2 medium yellow onions, diced
2 bell peppers, diced
A few handfuls fresh spinach
6 cloves garlic, minced
4 cups low-sodium chicken broth, plus more as needed
1 cup plain Fairlife milk or milk of choice
8 oz low-sodium tomato sauce
1½ tsp paprika
1½ tsp dried oregano
1 Tbsp chili powder, or to taste
20 oz chickpea shell or cavatappi pasta (2 boxes)
1½ cups shredded sharp cheddar cheese
Salt and black pepper, to taste
OPTIONAL GARNISH
Chopped fresh parsley
Red pepper flakes
DIRECTIONS
1. Heat the olive oil in a large pot over medium-high heat. Add the ground turkey, onions, bell peppers, and garlic. Season with salt and black pepper, break up the meat, and cook for 5–8 minutes, until the turkey is fully cooked.
2. Stir in the chicken broth, milk, tomato sauce, paprika, and oregano.
3. Add the pasta and bring the mixture to a gentle boil. Make sure the noodles are covered, adding more broth if needed. Cook uncovered for about 10–12 minutes, depending on the pasta shape, stirring occasionally until the noodles are tender and most—but not all—of the liquid is absorbed.
4. Remove the pot from the heat. Stir in the spinach, cheddar cheese, and chili powder. Taste and adjust the chili powder, salt, and black pepper as needed.
5. Serve hot with parsley and red pepper flakes, if desired.
