When I consider spiked lemonade, “subtlety” comes to mind as the key. I only wanted a slight zippiness from the alcohol base, not to overshadow the lemonade.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 tablespoon olive oil
- 1 sweet onion (such as Vidalia®), diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 1 (14.5 ounce) can canned diced tomatoes with their juice
- 1 (14.5 ounce) can canned crushed tomatoes
- 2 tablespoons dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated fontina cheese
- ½ cup grated Parmesan cheese
- 3 tablespoons grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onions until translucent and slightly brown, about 10 minutes. Reduce heat to low and stir in garlic. Cook for 1 minute, then add the ground turkey. Cook and stir until the turkey is no longer pink. Mix in the diced tomatoes, crushed tomatoes, parsley, oregano, basil, salt, and pepper. Simmer uncovered for 20 minutes. Combine pasta with the tomato sauce in the skillet. Toss pasta with the fontina cheese and 1/2 cup of Parmesan cheese until the cheese is melted. Serve pasta in a large bowl with 3 tablespoons of Parmesan cheese sprinkled on top.
Nutrition Facts
| Calories | 421 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 5 g |
| Sodium | 687 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It had lots of flavor. I usually don’t like pasta recipes that use ground chicken or turkey. Ground beef seems to provide so much more flavor, but my husband only eats chicken and fish. I was surprised how delicious this tasted. Great flavors that went so well together.
Followed directions, except for split half spinach/ half ground turkey. It was great, and will make again.
I have been making this recipe for several years. Family favorite. It’s actually my 16 year old son’s favorite birthday meal every year. I double everything, except the noodles, as we like it saucier. I also add sliced white mushrooms. Yum!
I swapped out fontina for mild cheddar and provolone. Sooooo good!!
This was so easy and delicious. I added a little red wine and Italian seasoning.
Great meal my family loved! We all took leftovers to work and school for lunch the next day!
I don’t add reviews much, even though I read them lots! But this one was really special. Absolutely loved it. I also don’t like it when people change up the recipe and review it, but I had to use what was available so by necessity made some changes. I added diced green peppers in with the onion saute at beginning. I also used penne pasta in cabinet instead of macaroni. I do not like lots of tomato sauce so this was just the perfect cheesy, meaty blend. Great job. Now I need to figure out a way to make a healthier version . . . .
A great, simple recipe. It was delicious. Even the little kids liked it. This one is a keeper. I did substitute crushed tomatoes for whole peeled tomatoes because that is what I had available. Came out great.
Made this tonight, And it went over well with the kids, one of whom is extremely picky eater. I didn’t have Fontina cheese, so I subbed mozzarella, augmented with a couple of slices of swiss and Colby jack that I chopped up, since it was all I had in the fridge. I also find that ground turkey tends to be bland, so I kicked up the Italian spices, and sprinkled on some red pepper flakes, which added a tiny but of heat. Per another reviewers suggestion, I baked it for 20minutes in (two) casserole dishes covered with foil, and then 5 more minutes after sprinkling with fresh parmesan. This made more than I anticipated, so I recommend cutting the recipe in half if you’re only cooking for two and don’t want a ton of leftovers.
Family loved this. A relatively quick meal, with no leftovers!
Made as noted except didn’t have fontina cheese and used a Mexican cheddar mixture. Awesome!!! Definite keeper!! Thanks!
This is one of the best pasta dishes I’ve done. My family loves it. I know it’s hard to find the fontina cheese but it is well worth it. I’ve dont it both ways, with and without it and love it more with it. I can only speak for myself cause I did see there are bad review about it, but I’m sure its because they didn’t do it as instructed
Pretty good for ground turkey! Thanks
I made only one adjustment in this sauce–instead of using three cloves plain garlic, I used a whole bulb roasted garlic. I did go easy on the salt but that’s really up to taste, not a recipe issue. The kids know this as “goulash” as I make a version of it once a month. This recipe was quite good, the fontina was a nice touch. Honestly there were no leftovers, the boys ate every bite.
My husband LOVED this! I used ground chicken (it was on sale) and whole wheat pasta. I didn’t have fontina so I used mozzarella. Would be great with some red pepper flakes for a kick.
This recipe caught my eye because I am always looking for recipes to use ground turkey and I love Fontina! This was delicious! My son said it was the best dinner ever. It’s going into the regular rotation. I cooked the ground turkey , onion and garlic all together at once, as I didn’t see the reason for cooking the onions for 10 minutes first. I added some Emeril’s Essence, pepper and Worcestershire sauce to the meat while cooking. I used the diced tomatoes (Italian Seasoned, 14-1/2 ounces) , but instead of the crushed tomatoes I used a 26 ounce jar of Prego heart smart pasta sauce. I added a little red wine to the sauce and used fresh parsley instead of the dried.I added a pinch of red pepper flakes for some zip. I used large elbow macaroni for the noodles. I followed the directions the rest of the way. I don’t see the need for baking it in the oven, like some others did-it was perfect on top of the stove. Creamy, cheesy, tasty and yummy! The bonus is that it’s very easy and comes together quickly. Thanks for a keeper recipe! Oh, and I had leftovers for lunch and that was great too!
LOVED IT! I used romano and mozarella instead of the fontina. Used only crushed tomatoes, my boyfriend doesn’t like the diced tomatoes. Also used fresh parsley and basil. Let it simmer for at least 20 minutes and it was AMAZING. Already made it a second time.
Delicious!! I used larger noodles, just because I feel like I’m eating Hamburger Helper when I use elbow macaroni. 🙂 I didn’t have any Fontina cheese, so I used Mozzarella and it was still very tasty! When everything was bubbling on the stove, I threw in a pinch of fennel, a tsp. of sugar, and a few shakes of red pepper flakes. The whole family really enjoyed this dish, and I will definitely be making it again!
Delicious! I took what other people suggested and added a 29oz can of crushed tomatoes and a 14.5 oz can of diced tomatoes. I combined all of the ingredients together and cooked in the oven for 20 minutes. Even halving this recipe, it mad an entire 8×8 pan. My husband suggested adding tomato paste to make it thicker and some red pepper flakes to give it some kick.
My family loved this in fact my son-in-law had 3rds and my husband would have loved to have had 2nds but with his health risks he was limited to only 1 serving. I changed it up a bit, I used .. ground chicken, fresh herbs, low sugar canned tomatos, and substituted the Parmesean for the real thing and used Parmigiano Reggianno … also decided to change up the Pasta a bit to make it more interesting for our granddaughters and used campanella pasta … plus I added in a ladle full of the pasta water to bind it all together at the end … will definitely be making this a regular as requested!
Great sauce for this recipe. Much better flavor with lean ground beef, will try that next time. Suggest heat be at least medium for step 2. Low takes too long to brown turkey, makes it tough.