Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 medium zucchini, diced small
  • 12 oz medium pasta shells
  • 24 oz marinara sauce
  • 1 cup chicken broth (low sodium)
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey, breaking it apart with a spoon, and cook until the meat is browned and no longer pink.
  2. Stir in the diced onion, carrots, and zucchini. Sauté for 5–7 minutes until onions are translucent. Add the minced garlic and oregano during the last 60 seconds of sautéing.
  3. Pour in the marinara sauce and chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Add the dry pasta shells.
  4. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally until the pasta is al dente.
  5. Stir in the heavy cream and Parmesan cheese until the sauce is velvety. Fold in the mozzarella cheese and remove from heat, allowing the residual heat to melt the cheese.