One Pan Lightened Up Hamburger Helper
User Reviews
5
One Pan Lightened Up Hamburger Helper
Description
The recipe begins by sautéing diced onion, garlic, and lean ground turkey with dried oregano and paprika seasoning. Once browned, chicken broth, milk, and tomato sauce are added to create the cooking liquid for the pasta. The pasta is cooked uncovered in the sauce until tender and most of the liquid is absorbed, leaving a creamy consistency. The final step mixes in sharp cheddar cheese for richness and melts into the sauce, binding the ingredients.
The dish achieves a balance of savory meat flavor with slightly tangy tomato and creamy cheese, while the herbs add subtle earthiness. Pasta shapes like pipe rigate or shells are recommended to trap the sauce effectively. The one-pan method limits cleanup and boosts convenience.
Customization is encouraged by adding vegetables such as shredded zucchini or chopped spinach for added nutrition. Red pepper flakes can be added for heat. The dish can be served directly from the pot, garnished with fresh parsley.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion medium, diced
- 3 cloves garlic minced
- 1 pound ground turkey lean, 93% lean is good
- 1 teaspoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- black pepper freshly ground, to taste
- 3 cups chicken broth low-sodium
- 1 cup milk whole milk, 2%, or unsweetened almond or cashew milk as alternatives
- 8 ounces tomato sauce 1 cup
- 10 ounces pipe rigate pasta or shellbows
- 1 cup cheddar cheese sharp, shredded, brand example: Cabot
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- For garnish:
- parsley freshly chopped
Instructions
- Place a large pot over medium-high heat and add in 1 tablespoon of olive oil. Add in diced onion, garlic and ground turkey; season with the paprika, oregano, salt and pepper, to taste. Break up the meat and cook until no longer pink, about 5-7 minutes.
- Add in the chicken broth, milk, and tomato sauce to the pot; stirring until well combined. Next, stir in the pasta and bring to a slight boil; you’ll cook UNCOVERED, stirring frequently, until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. Remember you don’t need to have this over a roaring boil, just a gentle boil. Also, don't forget to stir often so the pasta doesn't stick to the bottom of the pan.
- Remove from heat and stir in the sharp cheddar cheese and add additional salt and pepper, to taste. Serve immediately with fresh parsley and red pepper flakes on top, if desired! Serves 4-6.
Notes
- Incorporate vegetables like shredded zucchini, sautéed bell peppers, mushrooms, or spinach to add nutrients discreetly.
- Add red pepper flakes to the meat mixture or on top if you prefer a hint of spiciness.
- Using pasta shapes like pipe rigate, shells, or large elbows helps capture the creamy sauce well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 446cal | 22% |
| Carbohydrates | 41.7g | 14% |
| Protein | 25.5g | 51% |
| Fat | 20.3g | 31% |
| Saturated Fat | 6.7g | 34% |
| Fiber | 2.7g | 11% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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