Ground Turkey & Shells
A silky, cheesy one-pan pasta that rivals any restaurant mac.
Equipment
- 1 Deep skillet or Dutch oven.
Ingredients
- 1 lb Ground Turkey 85% lean.
- 16 oz Medium pasta shells.
- 3 cups Broth use bouillon cubes to save 70% vs. cartons.
- 1 cup Sharp Cheddar.
- Stock Management: Buy block cheese and shred it yourself; it melts smoother and costs less per ounce.
Instructions
Sear:
- Brown turkey in the skillet until dark and crispy.
Deglaze:
- Pour in broth, scraping the bottom of the pan to release flavor.
Simmer:
- Add shells. Cover and cook for 10 minutes until liquid is absorbed.
Melt:
- Remove from heat and stir in cheese until a velvety sauce forms.
Waste Control:
- If it thickens too much in the fridge, reheat with a tablespoon of water.
Video
Notes
Nutrition: 420 kcal | 29g Protein | 40g Carbs | 14g Fat
This video is intended for instructional demonstration only; please refer to our recipe card for the precise $10 budget breakdown.