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Photo:Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

an image of the High-Protein Penne with Ground Turkey & Mushrooms

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Active Time:30 minsTotal Time:30 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:30 mins

Total Time:

Servings:4

Servings:

4

Jump to recipePenne with Ground Turkey & Mushroomsis the protein-packed dinner you should try this week. With its layers of flavor from the juicy, antioxidant-rich tomatoes, hearty mushrooms and lean ground turkey, you’ll be wishing for leftovers. Creamy cottage cheese is blended with Parmesan to amplify the protein and provide a rich base and topping for this dish. It’s a genius substitute for a traditional heavy cream sauce. Add heart-healthy extra-virgin olive oil, fresh garlic and spices, and you have a depth of deliciousness that you won’t believe comes together in only 30 minutes. Keep reading for our expert tips on recommended cooking techniques, ingredient choices and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Be sure to blend the cottage cheese. Otherwise, the curds will have an unappealing texture and appearance.Roasting the tomatoes brings out their natural sweetness, is less messy and frees up time to multitask in the kitchen.While we suggest using penne, you can also opt for shells, rigatoni, rotini, farfalle or whatever pasta you have on hand. Just be careful not to overcook the pasta, as it will continue to cook further in the sauce.Nutrition NotesWhole-wheat pennehas almost twice the fiber of regular white pasta, and all of that extra fiber adds up. You should be eating at least 28 grams of fiber per day, so every little bit helps. Fiber is important not only for digestive regularity but also for keeping your microbiome healthy, which impacts everything from inflammation to brain health.Ground turkeyis an excellent substitute for lean ground beef if you don’t eat red meat, want more inexpensive meat or you prefer the flavor over beef. It’s high in protein, which makes it a great choice for anyone on a low-carb diet pattern, and also contains zinc, which is essential for maintaining a healthy immune system.Cremini mushroomsare the meatier version of a white button mushroom. Mushrooms are brimming with B vitamins—super important to keep your metabolism running smoothly. You may also find your mushrooms have vitamin D (if they were grown in ultraviolet light), so look on the package to see if you hit the vitamin D jackpot with your mushrooms.Cottage cheeseis trendy right now, but we always knew it was a nutrition powerhouse. It’s high in protein, which will help keep you full and satisfied. It stands in for heavy cream in this recipe, but doesn’t rack up nearly the amount of saturated fat you’d get from using cream, even if you choose full-fat cottage cheese over the 2% variety.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Jump to recipe

Penne with Ground Turkey & Mushroomsis the protein-packed dinner you should try this week. With its layers of flavor from the juicy, antioxidant-rich tomatoes, hearty mushrooms and lean ground turkey, you’ll be wishing for leftovers. Creamy cottage cheese is blended with Parmesan to amplify the protein and provide a rich base and topping for this dish. It’s a genius substitute for a traditional heavy cream sauce. Add heart-healthy extra-virgin olive oil, fresh garlic and spices, and you have a depth of deliciousness that you won’t believe comes together in only 30 minutes. Keep reading for our expert tips on recommended cooking techniques, ingredient choices and more!Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Be sure to blend the cottage cheese. Otherwise, the curds will have an unappealing texture and appearance.Roasting the tomatoes brings out their natural sweetness, is less messy and frees up time to multitask in the kitchen.While we suggest using penne, you can also opt for shells, rigatoni, rotini, farfalle or whatever pasta you have on hand. Just be careful not to overcook the pasta, as it will continue to cook further in the sauce.Nutrition NotesWhole-wheat pennehas almost twice the fiber of regular white pasta, and all of that extra fiber adds up. You should be eating at least 28 grams of fiber per day, so every little bit helps. Fiber is important not only for digestive regularity but also for keeping your microbiome healthy, which impacts everything from inflammation to brain health.Ground turkeyis an excellent substitute for lean ground beef if you don’t eat red meat, want more inexpensive meat or you prefer the flavor over beef. It’s high in protein, which makes it a great choice for anyone on a low-carb diet pattern, and also contains zinc, which is essential for maintaining a healthy immune system.Cremini mushroomsare the meatier version of a white button mushroom. Mushrooms are brimming with B vitamins—super important to keep your metabolism running smoothly. You may also find your mushrooms have vitamin D (if they were grown in ultraviolet light), so look on the package to see if you hit the vitamin D jackpot with your mushrooms.Cottage cheeseis trendy right now, but we always knew it was a nutrition powerhouse. It’s high in protein, which will help keep you full and satisfied. It stands in for heavy cream in this recipe, but doesn’t rack up nearly the amount of saturated fat you’d get from using cream, even if you choose full-fat cottage cheese over the 2% variety.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

Penne with Ground Turkey & Mushroomsis the protein-packed dinner you should try this week. With its layers of flavor from the juicy, antioxidant-rich tomatoes, hearty mushrooms and lean ground turkey, you’ll be wishing for leftovers. Creamy cottage cheese is blended with Parmesan to amplify the protein and provide a rich base and topping for this dish. It’s a genius substitute for a traditional heavy cream sauce. Add heart-healthy extra-virgin olive oil, fresh garlic and spices, and you have a depth of deliciousness that you won’t believe comes together in only 30 minutes. Keep reading for our expert tips on recommended cooking techniques, ingredient choices and more!

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Nutrition Notes

an image of the ingredients to make the High-Protein Penne with Ground Turkey & Mushrooms

Cook Mode(Keep screen awake)Ingredients2pintscherry tomatoes4clovesgarlic, peeled and smashed1teaspoonItalian seasoning, divided4tablespoonsextra-virgin olive oil, divided8ounceswhole-wheat penne1poundground turkey⅛teaspoonsaltplus¼teaspoon, divided1(8-ounce) packageslicedcremini mushrooms½teaspoonfennel seed1cupfull-fat cottage cheese½cupgrated Parmesan cheeseFresh oreganofor garnish (optional)

Cook Mode(Keep screen awake)

Ingredients

2pintscherry tomatoes

4clovesgarlic, peeled and smashed

1teaspoonItalian seasoning, divided

4tablespoonsextra-virgin olive oil, divided

8ounceswhole-wheat penne

1poundground turkey

⅛teaspoonsaltplus¼teaspoon, divided

1(8-ounce) packageslicedcremini mushrooms

½teaspoonfennel seed

1cupfull-fat cottage cheese

½cupgrated Parmesan cheese

Fresh oreganofor garnish (optional)

DirectionsPreheat oven to 425°F. Toss 2 pints cherry tomatoes, the smashed garlic and ½ teaspoon Italian seasoning with 1½ tablespoons oil on a large rimmed baking sheet. Bake until the tomatoes burst and are juicy and lightly caramelized, 18 to 20 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyMeanwhile, bring a medium saucepan of water to a boil. Add 8 ounces penne; cook according to package directions. Drain, reserving ½ cup cooking water.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground turkey and ⅛ teaspoon salt; cook, stirring once or twice, until browned and no longer pink, about 5 minutes. Transfer to a bowl; do not wipe the skillet clean.Add the remaining 1½ tablespoons oil and 1 (8-ounce) package mushrooms to the skillet; arrange in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir in ½ teaspoon fennel seed and the remaining ½ teaspoon Italian seasoning; continue to cook, stirring occasionally, until browned all over, about 3 more minutes. Remove from heat and stir in the browned turkey.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyCombine 1 cup cottage cheese and ½ cup Parmesan in a mini food processor; process until smooth, 15 to 20 seconds.Scrape the roasted tomatoes, garlic and any accumulated juices from the pan into the skillet with the turkey mixture. Stir everything together, scraping up any browned bits from the bottom of the skillet. Add ½ cup cottage cheese mixture, ¼ cup reserved cooking water and the remaining ¼ teaspoon salt; stir until fully incorporated. Fold in the pasta; cook over medium-high heat, stirring often and adding the remaining ¼ cup reserved cooking water, 1 tablespoon at a time, as needed, until the pasta is evenly coated and the sauce clings to the pasta, 1 to 2 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyDivide the pasta among 4 bowls and dollop with the remaining cottage cheese mixture. Garnish with oregano, if desired.Nutrition InformationServing Size: 2 cups pasta mixture & 2 Tbsp. cottage cheese mixtureCalories 625, Fat 30g, Saturated Fat 8g, Cholesterol 98mg, Carbohydrates 53g, Total Sugars 9g, Added Sugars 0g, Protein 45g, Fiber 3g, Sodium 752mg, Potassium 1,174mgFrequently Asked QuestionsWe love the flavor that turkey provides in this recipe, but you can try substituting it with ground chicken, pork or beef.Ensure the leftovers are cooled down before placing them in an airtight container and refrigerating. For the best results, consume the leftovers sooner rather than later, although it’s generally safe to refrigerate leftovers for up to 4 days. When ready to reheat, they can be warmed in a skillet over medium heat. You should add a little water, too.This dish rounds out well withsheet-pan vegetable recipes. It’s also excellent withBalsamic Oven-Roasted Carrotsor one of ourfavorite salads.EatingWell.com, January 2025

Directions

Preheat oven to 425°F. Toss 2 pints cherry tomatoes, the smashed garlic and ½ teaspoon Italian seasoning with 1½ tablespoons oil on a large rimmed baking sheet. Bake until the tomatoes burst and are juicy and lightly caramelized, 18 to 20 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyMeanwhile, bring a medium saucepan of water to a boil. Add 8 ounces penne; cook according to package directions. Drain, reserving ½ cup cooking water.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground turkey and ⅛ teaspoon salt; cook, stirring once or twice, until browned and no longer pink, about 5 minutes. Transfer to a bowl; do not wipe the skillet clean.Add the remaining 1½ tablespoons oil and 1 (8-ounce) package mushrooms to the skillet; arrange in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir in ½ teaspoon fennel seed and the remaining ½ teaspoon Italian seasoning; continue to cook, stirring occasionally, until browned all over, about 3 more minutes. Remove from heat and stir in the browned turkey.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyCombine 1 cup cottage cheese and ½ cup Parmesan in a mini food processor; process until smooth, 15 to 20 seconds.Scrape the roasted tomatoes, garlic and any accumulated juices from the pan into the skillet with the turkey mixture. Stir everything together, scraping up any browned bits from the bottom of the skillet. Add ½ cup cottage cheese mixture, ¼ cup reserved cooking water and the remaining ¼ teaspoon salt; stir until fully incorporated. Fold in the pasta; cook over medium-high heat, stirring often and adding the remaining ¼ cup reserved cooking water, 1 tablespoon at a time, as needed, until the pasta is evenly coated and the sauce clings to the pasta, 1 to 2 minutes.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyDivide the pasta among 4 bowls and dollop with the remaining cottage cheese mixture. Garnish with oregano, if desired.Nutrition InformationServing Size: 2 cups pasta mixture & 2 Tbsp. cottage cheese mixtureCalories 625, Fat 30g, Saturated Fat 8g, Cholesterol 98mg, Carbohydrates 53g, Total Sugars 9g, Added Sugars 0g, Protein 45g, Fiber 3g, Sodium 752mg, Potassium 1,174mgFrequently Asked QuestionsWe love the flavor that turkey provides in this recipe, but you can try substituting it with ground chicken, pork or beef.Ensure the leftovers are cooled down before placing them in an airtight container and refrigerating. For the best results, consume the leftovers sooner rather than later, although it’s generally safe to refrigerate leftovers for up to 4 days. When ready to reheat, they can be warmed in a skillet over medium heat. You should add a little water, too.This dish rounds out well withsheet-pan vegetable recipes. It’s also excellent withBalsamic Oven-Roasted Carrotsor one of ourfavorite salads.

Preheat oven to 425°F. Toss 2 pints cherry tomatoes, the smashed garlic and ½ teaspoon Italian seasoning with 1½ tablespoons oil on a large rimmed baking sheet. Bake until the tomatoes burst and are juicy and lightly caramelized, 18 to 20 minutes.

an image of the tomatoes and garlic roasting

Meanwhile, bring a medium saucepan of water to a boil. Add 8 ounces penne; cook according to package directions. Drain, reserving ½ cup cooking water.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1 pound ground turkey and ⅛ teaspoon salt; cook, stirring once or twice, until browned and no longer pink, about 5 minutes. Transfer to a bowl; do not wipe the skillet clean.

Add the remaining 1½ tablespoons oil and 1 (8-ounce) package mushrooms to the skillet; arrange in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir in ½ teaspoon fennel seed and the remaining ½ teaspoon Italian seasoning; continue to cook, stirring occasionally, until browned all over, about 3 more minutes. Remove from heat and stir in the browned turkey.

an image of the mushrooms cooking in a skillet

Combine 1 cup cottage cheese and ½ cup Parmesan in a mini food processor; process until smooth, 15 to 20 seconds.

Scrape the roasted tomatoes, garlic and any accumulated juices from the pan into the skillet with the turkey mixture. Stir everything together, scraping up any browned bits from the bottom of the skillet. Add ½ cup cottage cheese mixture, ¼ cup reserved cooking water and the remaining ¼ teaspoon salt; stir until fully incorporated. Fold in the pasta; cook over medium-high heat, stirring often and adding the remaining ¼ cup reserved cooking water, 1 tablespoon at a time, as needed, until the pasta is evenly coated and the sauce clings to the pasta, 1 to 2 minutes.

an image of the cottage cheese mixture being added to the skillet

Divide the pasta among 4 bowls and dollop with the remaining cottage cheese mixture. Garnish with oregano, if desired.

Nutrition InformationServing Size: 2 cups pasta mixture & 2 Tbsp. cottage cheese mixtureCalories 625, Fat 30g, Saturated Fat 8g, Cholesterol 98mg, Carbohydrates 53g, Total Sugars 9g, Added Sugars 0g, Protein 45g, Fiber 3g, Sodium 752mg, Potassium 1,174mg

Nutrition Information

Serving Size: 2 cups pasta mixture & 2 Tbsp. cottage cheese mixtureCalories 625, Fat 30g, Saturated Fat 8g, Cholesterol 98mg, Carbohydrates 53g, Total Sugars 9g, Added Sugars 0g, Protein 45g, Fiber 3g, Sodium 752mg, Potassium 1,174mg

Serving Size: 2 cups pasta mixture & 2 Tbsp. cottage cheese mixture

Calories 625, Fat 30g, Saturated Fat 8g, Cholesterol 98mg, Carbohydrates 53g, Total Sugars 9g, Added Sugars 0g, Protein 45g, Fiber 3g, Sodium 752mg, Potassium 1,174mg

Frequently Asked QuestionsWe love the flavor that turkey provides in this recipe, but you can try substituting it with ground chicken, pork or beef.Ensure the leftovers are cooled down before placing them in an airtight container and refrigerating. For the best results, consume the leftovers sooner rather than later, although it’s generally safe to refrigerate leftovers for up to 4 days. When ready to reheat, they can be warmed in a skillet over medium heat. You should add a little water, too.This dish rounds out well withsheet-pan vegetable recipes. It’s also excellent withBalsamic Oven-Roasted Carrotsor one of ourfavorite salads.

Frequently Asked Questions

We love the flavor that turkey provides in this recipe, but you can try substituting it with ground chicken, pork or beef.

Ensure the leftovers are cooled down before placing them in an airtight container and refrigerating. For the best results, consume the leftovers sooner rather than later, although it’s generally safe to refrigerate leftovers for up to 4 days. When ready to reheat, they can be warmed in a skillet over medium heat. You should add a little water, too.

This dish rounds out well withsheet-pan vegetable recipes. It’s also excellent withBalsamic Oven-Roasted Carrotsor one of ourfavorite salads.

EatingWell.com, January 2025

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Sarah Pflugradt, Ph.D., RDN, CSCS

andLinda Frahm

Linda Frahm