Every Helping
Sign in

Dinner recipe · from the recipe book

One-Pot Turkey Spaghetti in Creamy Pepper Sauce

Whole-wheat spaghetti simmered right in a velvety charred-pepper and ricotta sauce, with savory browned turkey crumbles, wilted spinach and a bright hit of lemon zest.

One-Pot Turkey Spaghetti in Creamy Pepper Sauce

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • 1½ tbsp20 gOlive oildivided
  • 3½ medium400 gRed bell pepperseeded and cut into strips
  • 1 medium110 gRed onionsliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 3 cups700 gLow-sodium chicken brothdivided
  • 2 cups500 gWater
  • ½ cup120 gPart-skim ricotta
  • 12 oz340 gWhole-wheat pasta, dryspaghetti
  • 5 cups loosely packed150 gBaby spinach
  • 1½ tsp3 gLemon zest
  • ½ cup leaves10 gFresh basiltorn
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided

Steps

  1. Prepare the bell pepper, red onion, garlic and basil before you start cooking.
  2. Heat half of the olive oil in a Dutch oven over medium-high heat. Add the ground turkey with half of the salt and half of the black pepper and cook, breaking it into crumbles, until browned and it reaches 165°F (74°C), about 8 minutes. Transfer the turkey to a plate.
  3. Add the remaining olive oil, the bell pepper and the red onion to the pot and cook without stirring much, 8–10 minutes, until the peppers are blistered and charred in spots.
  4. Stir in the garlic, tomato paste, smoked paprika, oregano and red pepper flakes and cook for 1 minute.
  5. Pour in half of the chicken broth, scraping up the browned bits, and simmer 5 minutes until the peppers are very soft.
  6. Carefully transfer the pepper mixture to a blender, add the ricotta, and purée until smooth.
  7. Pour the remaining chicken broth and the water into the empty Dutch oven, add the remaining salt and bring to a boil. Add the spaghetti and simmer, stirring often, about 10 minutes, until nearly al dente and most of the liquid is absorbed.
  8. Stir in the pepper-ricotta sauce and the turkey and simmer 2 minutes until the pasta is al dente and the sauce clings.
  9. Off the heat, fold in the spinach until wilted, then season with the remaining black pepper and the lemon zest. Serve topped with the basil.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book