If you are looking into what to make with ground turkey, today’s recipe will not disappoint. Simple cellentani pasta with lean ground turkey and seasonal tomato sauce – this recipe is ideal for a quick meal on a weekday. It’s also a kid-friendly dinner the family will love.
Today we’re making simple cellentani pasta with ground turkey, all wrapped up in a lovely tomato and olive sauce. It’s light yet full of flavor – the kind of easy, comforting meal that’s perfect for busy weeknights. (For reference, lean ground turkey has around 160 calories per 100g, so it’s a great option if you’re keeping things balanced.)
This dish is a firm favorite in our house – my boys request it on a regular basis! And honestly, you can make it with just about any pasta shape you have on hand; it’ll still taste every bit as good.
What I love about this recipe is how quick and effortless it is without sacrificing flavor. It’s my go-to kind of weekday dinner – simple, satisfying, and family-approved. Hope you love it as much as we do!
Another EASY DINNER: Mediterranean Anchovy Pizza recipe straight from the Mediterranean shores of Italy.
Cellentani pasta – Ingredients
- Cellentani pasta – the brand that I like and often use is called Barilla (see here on Amazon). It’s one of the most famous (dry) pasta brands throughout Europe.
- Onions – onions add extra flavor to any meal, especially when sautéed in olive oil for a bit.
- Olive Oil, extra virgin – for sautéing onions.
- Lean ground turkey – you can use fresh turkey mince or frozen if preferred. I like to buy a few packs when on sale and freeze for future meals. Just make to thaw overnight in the fridge before cooking.
- Sicilian tomato sauce – you can use a store-bought tomato sauce or a homemade version. Check out my Homemade Sicilian Tomato Sauce Recipe with fresh tomatoes, veggies and olives. It’s really good.
What is cellentani pasta?
Cellentani pasta is a type of short, spiral-shaped pasta, most commonly sold dried across Europe (you’ll often find it under the Barilla brand). It has a fun corkscrew shape with a hollow centre and ridged surface, perfect for catching sauces.
Cellentani is very similar to cavatappi (which actually means “corkscrew” in Italian). The main difference lies in the exact twist and shape of the pasta — but in terms of taste and nutritional value, they’re practically identical.
Thanks to its playful shape, cellentani is wonderfully versatile. It’s ideal for hearty dinner dishes like this one, baked pasta bakes, creamy mac and cheese, or even cold pasta salads.
How to thicken tomato sauce?
Depending on the sauce you’re using, it might turn out a bit too runny for pasta. Don’t worry – here’s a simple, foolproof way to thicken it up.
In a saucepan (with a lid handy), add 1–2 tablespoons of all-purpose flour and the same amount of olive oil (or vegetable oil, if you prefer). Warm over medium heat, stirring constantly, until the flour turns a light golden color -this should take about 2–3 minutes.
Next, pour in your tomato sauce and stir well to combine. Let it simmer gently for 5–10 minutes, until it thickens to your liking. Then remove it from the heat and use as you normally would.
If you want to explore additional ways for thickening soups, stews and sauces, check out my pretty extensive guide: HOW TO THICKEN SOUPS, STEWS, CHILI AND SAUCES (THE ULTIMATE GUIDE – 14 WAYS).
Cellentani Pasta with ground turkey and Sicilian tomato sauce
Ingredients
- 400 g ground turkey
- 1 small onion, peeled and minced
- 3 tbsp olive oil, extra virgin
- 8-10 oz (half pack) Cellentani Pasta (Barilla brand)
- 400 g Sicilian tomato sauce with olives, get recipe in comments
Instructions
- In a saucepan add minced onion and olive oil. Sauté until onions become golden (approx. 5 min on medium heat). Stir frequently.
- Then add ground turkey and by constantly stirring divide into smaller chunks. Let cook completely and add tomato sauce. Bring to a boil and let simmer for additional 10 minutes on low heat.
- In the meantime in a large saucepan with lid bring water to a boil. Add cellentani pasta (and a pinch of salt) and let simmer until cooked. Drain well from water and add to sauce.
- Combine sauce and cooked pasta and serve warm.
Notes
- do not add oil to water when cooking pasta, otherwise tomato sauce would not stick to pasta later on.
- Cook in broth (bullion cube) or add salt to water where pasta is cooked to enhance flavor.
Nutrition
This post may contain affiliate links. See full disclosure here.
