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–+ servings

One-Pan Lighter Hamburger Helper

A creamy, cheesy stovetop pasta made with ground turkey, tomato, seasonings, and cheddar. Everything cooks in a single pot, making this an easy option for a comforting weeknight meal.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • 1 tbsp  olive oil
  • 1  medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey (93% is good)
  • 1 tsp  kosher salt
  • Freshly ground black pepper, to taste
  • 3 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 3 cups low-sodium chicken broth
  • 1 cup milk of choice (whole milk, 2% or unsweetened almond or cashew will work)
  • 8 ounces tomato sauce (1 cup)
  • 16 ounces (1 pound) pipe rigate pasta or shellbows
  • 1 cup  shredded sharp cheddar cheese (we use Cabot)
  • Freshly ground salt and pepper, to taste
  • For garnish: Freshly chopped parsley or red pepper flakes

Instructions

  • Set a large pot over medium-high heat and pour in 1 tablespoon of olive oil. Add the diced onion, garlic, ground turkey, salt, and pepper. Break the turkey apart with a wooden spoon as it cooks. Continue cooking for about 5 to 7 minutes, or until the meat is no longer pink. Stir in the tomato paste, paprika, and oregano. Cook for another 1 minute, allowing the tomato paste to become darker in color and the seasonings to develop their flavor.
  • Pour in the chicken broth, milk, and tomato sauce, stirring until everything is evenly combined. Add the pasta and bring the mixture to a gentle boil. Leave the pot uncovered and cook for approximately 10 to 12 minutes, depending on the pasta shape. Stir frequently while it cooks to prevent the pasta from sticking to the bottom. The pasta should become tender and most—but not all—of the liquid should be absorbed. Keep a small amount of liquid in the pot so the finished sauce stays creamy; there is no need to maintain a vigorous boil.
  • Take the pot off the heat and mix in the sharp cheddar cheese until incorporated. Taste and add more salt and pepper as needed. Serve right away, topped with fresh parsley and red pepper flakes if desired. Serves 4-6.

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Recipe Notes

  • Pasta: Pipe rigate, shellbows, shells, or large elbow noodles work especially well because their shapes hold onto the creamy sauce. Cooking time may vary slightly depending on the pasta you use.
  • Chicken broth: Start with 3 cups and use up to 3 1/2 cups as needed. You want a little liquid remaining once the pasta is tender so the finished sauce stays creamy.
  • Milk: Whole milk, 2% milk, unsweetened almond milk, or unsweetened cashew milk will work in this recipe.
  • Add vegetables: Shredded zucchini, sautéed chopped red bell pepper, mushrooms, or a few cups of chopped spinach are easy additions.
  • For extra heat: Add a pinch of red pepper flakes with the seasonings or sprinkle them over individual servings.
  • Don’t overcook the pasta: Keep the mixture at a gentle boil and stir frequently. Remove it from the heat once the pasta is tender and most, but not all, of the liquid has been absorbed.
  • Cheese: Stir the sharp cheddar into the pasta after removing the pot from the heat so it melts smoothly into the creamy sauce.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the microwave until warmed through.
 

Nutrition

Calories: 467kcal | Carbohydrates: 43.7g | Protein: 27g | Fat: 21.3g | Saturated Fat: 7.5g | Fiber: 3g | Sugar: 6.2g
Nutrition is per serving, based on 6 servings, as provided in the original recipe card.
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