Creamy Turkey Bolognese with Pasta or Polenta

This creamy turkey Bolognese is the ultimate cozy dinner, simmered low and slow with tomatoes, aromatic carrots and a touch of cream cheese for extra silkiness. Spoon it over springy cavatappi pasta or velvety polenta-or offer both so everyone can choose their favorite base.

With tender carrots, a sprinkle of Parmesan and fresh parsley, this dish feels like it’s been cooking all day but comes together in under 30 minutes. Perfect for a satisfying weeknight meal that the whole family will love.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry produce. Trim, peel and finely chop the carrot. Pick the parsley leaves from stems and roughly chop.
2. Once water is boiling, add cavatappi pasta and cook until al dente, 8-11 minutes. Drain and set aside.
3. In a small pot over medium heat, add the precooked polenta and ⅓ cup water (⅔ cup for 4 servings). Mash until mostly smooth, 30-60 seconds. Whisk in 2 packets (4 tbsp) cream cheese and 2 tbsp butter (4 tbsp for 4 servings). Cook, whisking occasionally, until thickened, 3-4 minutes. Season with salt and pepper. If too thick, add water 1 tbsp at a time. Keep covered off heat.
4. Heat a drizzle of oil in a large pan over medium heat. Add the chopped carrot and cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
5. Increase heat to medium-high and add another drizzle of oil. Push carrot to one side. Add ground turkey to the empty side. Cook, breaking up meat, until browned, 4-6 minutes. Sprinkle with Italian seasoning and cook until turkey is cooked through, 4-6 minutes more. Season with salt and pepper. Stir carrot and turkey together.
6. Stir in marinara sauce and ⅓ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce thickens slightly, 3-4 minutes. Reduce heat to low and stir in 1 packet (2 tbsp) cream cheese (2 packets for 4 servings) until combined. Add half the parsley and 1 tbsp butter (2 tbsp for 4 servings); stir until butter melts. Season with salt and pepper.
7. If using pasta, toss drained cavatappi with 1 tbsp butter (2 tbsp for 4 servings), salt and pepper until butter melts. Divide pasta or polenta between bowls, top with Bolognese, Parmesan and remaining parsley. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of turkey?

Yes, ground beef works perfectly in this recipe. Just cook it the same way.

Can I make this dairy-free?

You can substitute the cream cheese and butter with dairy-free alternatives and use a dairy-free Parmesan.

How do I store leftovers?

Store the Bolognese and pasta/polenta separately in airtight containers in the refrigerator for up to 3 days.