20 Flavorful Italian Ground Turkey Recipes Deliciously Easy

Craving the rich flavors of Italian cuisine but short on time? Ground turkey is your secret weapon for quick, healthy, and delicious meals that taste like they simmered all day. From cozy weeknight pastas to zesty skillet dinners, these 20 Italian-inspired recipes prove that comfort food can be both effortless and exciting. Get ready to fall in love with dinner all over again—let’s dig in!

Classic Italian Turkey Meatballs

These tender, herb-packed turkey meatballs are a lighter twist on the Italian classic, without skimping on flavor or juiciness.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a large bowl, combine ground turkey, 1/2 cup breadcrumbs, 1/4 cup Parmesan, 1/4 cup parsley, 1 egg, 2 cloves garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently with your hands until just combined—overworking will make the meatballs tough.
2. Roll the mixture into 1.5-inch balls (about 18 total).
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Cook meatballs in batches for 8–10 minutes, turning occasionally, until browned and cooked through (internal temp of 165°F).

The secret? A mix of fresh parsley and dried oregano gives these meatballs bright, aromatic depth, while Parmesan keeps them irresistibly savory. Serve them over spaghetti or tucked into a sub roll!

Tip: For extra tenderness, soak the breadcrumbs in 2 tbsp milk for 5 minutes before mixing.

Turkey Bolognese Sauce with Spaghetti

This hearty, leaner take on classic Bolognese swaps ground turkey for beef but keeps all the rich, slow-simmered flavor you crave.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, minced
• 1 lb ground turkey (93% lean)
• 1/4 cup tomato paste
• 1/2 cup dry white wine (or chicken broth)
• 1 (28 oz) can crushed tomatoes
• 1/2 cup whole milk
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz spaghetti
• Fresh basil and grated Parmesan for serving

Instructions

1. Heat olive oil in a Dutch oven over medium heat. Add onion and carrot; cook 5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
2. Add ground turkey, breaking it up with a spoon. Cook 5–6 minutes until no pink remains. Stir in tomato paste and cook 1 minute to deepen flavor.
3. Pour in white wine, scraping up browned bits. Simmer 2 minutes until mostly evaporated. Add crushed tomatoes, milk, oregano, salt, and pepper. Reduce heat to low; simmer uncovered 30 minutes, stirring occasionally.
4. Meanwhile, cook spaghetti al dente according to package directions. Drain, reserving 1/2 cup pasta water.
5. Toss spaghetti with sauce, adding pasta water as needed to loosen. Serve topped with basil and Parmesan.

The milk adds subtle creaminess without heavy cream, while the turkey stays tender against the robust tomato base. Tip: For extra depth, stir in a Parmesan rind while simmering.

One-Pot Italian Turkey Pasta

This One-Pot Italian Turkey Pasta is a weeknight lifesaver—packed with savory flavors and ready in under 30 minutes, with just one pot to clean!

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 (24 oz) jar marinara sauce
• 2 cups low-sodium chicken broth
• 8 oz uncooked penne pasta
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese, plus extra for serving
• Fresh basil, for garnish

1. Heat olive oil in a large pot over medium-high heat. Add ground turkey and cook, breaking it up, until browned (5–6 minutes).
2. Stir in onion and cook until softened (3 minutes). Add garlic, oregano, basil, red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.
3. Pour in marinara sauce and chicken broth, scraping up any browned bits. Stir in penne, bring to a boil, then reduce heat to a simmer. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is al dente.
4. Remove from heat and stir in Parmesan cheese. Garnish with fresh basil and extra cheese.

The Parmesan melts into the sauce, creating a creamy, rich texture without any heavy cream—magic in a single pot!

Tip: For extra depth, swap half the broth for dry red wine.

Turkey and Spinach Stuffed Shells

These cheesy stuffed shells are packed with lean turkey and fresh spinach—comfort food that feels light yet satisfying.

Ingredients:

• 20 jumbo pasta shells
• 1 tbsp olive oil
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes. Stir in spinach and cook until wilted, 2 minutes.
3. In a bowl, mix turkey-spinach mixture with ricotta, Parmesan, garlic powder, oregano, salt, and black pepper.
4. Spread 1 cup marinara sauce in a 9×13-inch baking dish. Stuff each shell with the turkey mixture and arrange in the dish. Top with remaining 1 cup marinara and mozzarella.
5. Bake for 20 minutes until bubbly and cheese is golden.

The ricotta keeps the filling creamy while the turkey adds a savory depth—no one will guess it’s lighter than traditional stuffed shells!

Tip: For extra flavor, sauté a minced garlic clove with the turkey.

Zesty Italian Turkey Lettuce Wraps

These light yet flavorful lettuce wraps are packed with Italian-inspired spices, juicy turkey, and a tangy finish—perfect for a quick weeknight meal or a fresh appetizer.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 tbsp balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 8 large butter lettuce leaves, rinsed and patted dry
• 1/4 cup chopped fresh basil (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, 1 tsp oregano, 1 tsp basil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
2. Add the ground turkey, breaking it apart with a spatula, and cook for 6–7 minutes until no pink remains. Stir in the 1/2 cup marinara sauce and 1 tbsp balsamic vinegar; simmer for 2 minutes.
3. Remove from heat and fold in the 1/4 cup Parmesan cheese. Spoon the mixture into lettuce leaves, garnish with fresh basil, and serve immediately.

The balsamic vinegar adds a bright, tangy twist that balances the rich turkey and savory herbs—no heavy sauces needed!

Tip: For extra crunch, top with a sprinkle of toasted pine nuts or chopped pepperoncini.

Turkey and Ricotta Stuffed Peppers

These Turkey and Ricotta Stuffed Peppers are a cozy, protein-packed twist on the classic—creamy ricotta balances the savory turkey for a dish that feels indulgent but comes together effortlessly.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce, plus extra for serving
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 375°F. Lightly brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a bowl, mix the ground turkey, 1 cup ricotta, 1/2 cup Parmesan, 1/2 cup marinara, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper until just combined.
3. Spoon the mixture evenly into the peppers, pressing gently to pack. Cover the dish with foil and bake for 30 minutes.
4. Remove the foil and bake uncovered for another 15–20 minutes, until the peppers are tender and the filling reaches 165°F internally.
5. Let rest for 5 minutes, then serve with extra warmed marinara.

The ricotta keeps the turkey juicy while adding a luscious texture—no dry stuffing here! For a crispy top, broil for the last 2 minutes.

Tip: Swap Parmesan for mozzarella if you prefer a gooey, stretchy finish.

Herbed Italian Turkey Meatloaf

This juicy, flavor-packed turkey meatloaf is a lighter twist on the classic, with fresh herbs and Italian spices that make every bite irresistible.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1 large egg, beaten
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce (plus extra for topping)

Instructions:

1. Preheat oven to 375°F. Line a loaf pan with parchment paper or lightly grease it.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, onion, egg, parsley, basil, oregano, garlic powder, salt, black pepper, and 1/2 cup marinara sauce. Mix gently with your hands until just combined—don’t overwork it.
3. Transfer the mixture to the prepared loaf pan, shaping it evenly. Spread a thin layer of marinara sauce over the top.
4. Bake for 45–50 minutes, until the internal temperature reaches 165°F and the top is lightly browned. Let rest for 5 minutes before slicing.

The fresh herbs and Parmesan keep this meatloaf moist and savory, while the marinara adds a tangy finish—no dry turkey here!

Tip: For extra flavor, sprinkle a little extra Parmesan on top during the last 5 minutes of baking.

Turkey and Mushroom Risotto

This creamy, comforting risotto is the perfect way to use up leftover turkey while letting earthy mushrooms shine.

Ingredients:

• 4 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 1/2 cups shredded cooked turkey
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat chicken broth in a saucepan over low heat; keep warm.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and mushrooms; cook for 5 minutes until mushrooms soften.
3. Add Arborio rice, stirring to coat in oil, and toast for 1 minute. Pour in white wine and cook until mostly absorbed, about 2 minutes.
4. Add 1/2 cup warm broth at a time, stirring frequently until absorbed before adding more (about 20 minutes total). Rice should be tender but slightly al dente.
5. Stir in turkey, Parmesan, butter, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 more minutes until creamy. Garnish with parsley.

The trick here? Toasting the rice before adding liquid amps up its nutty flavor, while folding in turkey at the end keeps it juicy.

Tip: For extra richness, swap 1/2 cup broth for heavy cream in the final stir.

Italian Turkey Sausage and Kale Soup

This hearty soup packs bold Italian flavors with lean turkey sausage and tender kale—comfort in every spoonful!

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian turkey sausage, casings removed
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale, stems removed
• 1/2 cup grated Parmesan cheese (plus extra for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add Italian turkey sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned.
2. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Pour in chicken broth and diced tomatoes. Stir in 1 tsp oregano, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add kale and cook for 5 more minutes until wilted. Off heat, stir in 1/2 cup Parmesan until melted.

The Parmesan melts into the broth, creating a subtly creamy texture that balances the spicy sausage and earthy kale. Serve with extra cheese on top!

Tip: For extra richness, swap half the broth for whole milk or cream—just stir it in with the kale.

Turkey and Mozzarella Stuffed Zucchini Boats

These Turkey and Mozzarella Stuffed Zucchini Boats are a hearty, low-carb dinner that’s packed with Italian-inspired flavors—perfect for sneaking extra veggies into your weeknight rotation!

• 4 medium zucchinis (about 8 inches long), halved lengthwise
• 1 tbsp olive oil
• 1 lb ground turkey
• 1/2 cup marinara sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil, for garnish (optional)

1. Preheat oven to 400°F. Scoop out the zucchini flesh, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey and cook, breaking it up, until no longer pink, about 5 minutes. Stir in the chopped zucchini, 1/2 cup marinara sauce, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until combined.
3. Arrange zucchini shells in a baking dish. Divide the turkey mixture evenly among them, then top with 1 cup mozzarella and 2 tbsp Parmesan.
4. Bake for 20–25 minutes until the cheese is bubbly and the zucchini is tender. Garnish with fresh basil if desired.

The melty mozzarella and savory turkey filling turn humble zucchini into a satisfying meal—no pasta required! Tip: For extra crispiness, broil the boats for the last 2 minutes.

Spicy Italian Turkey Pizza

This zesty twist on pizza night packs bold Italian flavors with a kick of heat—perfect for shaking up your usual routine.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup marinara sauce
• 1 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 8 oz ground turkey
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced pepperoncini
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet.
2. Heat olive oil in a skillet over medium-high. Add ground turkey, salt, garlic powder, and red pepper flakes; cook for 5–6 minutes until browned, breaking it into crumbles.
3. Spread marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle with oregano, then top with cooked turkey, mozzarella, and pepperoncini.
4. Bake for 15–18 minutes until the crust is golden and cheese bubbles. Let cool 2 minutes before slicing.

The pepperoncini add a tangy punch that balances the spicy turkey—no bland bites here!

Tip: For extra crispiness, preheat the baking sheet in the oven before adding the dough.

Turkey and Pesto Pasta Bake

This cozy pasta bake combines tender turkey, vibrant pesto, and melty cheese for a crowd-pleasing dish that’s as easy as it is flavorful.

Ingredients:

• 12 oz penne pasta
• 1 tbsp olive oil
• 1 lb ground turkey
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 1 (15 oz) can crushed tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey, garlic, 1 tsp salt, and 1/2 tsp black pepper. Cook for 6–8 minutes, breaking into crumbles, until no pink remains.
3. Stir in pesto and crushed tomatoes, then fold in cooked pasta until evenly coated.
4. Transfer mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan.
5. Bake for 20 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

The pesto adds a herby brightness that cuts through the richness of the cheese, making every bite perfectly balanced.

Tip: For extra crunch, broil for the last 2–3 minutes—just keep an eye on it!

Italian Turkey and White Bean Stew

This hearty stew is a cozy twist on classic Italian flavors, with tender turkey, creamy beans, and aromatic herbs simmered to perfection.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 (15 oz) can diced tomatoes, undrained
• 2 (15 oz) cans white beans, drained and rinsed
• 2 cups low-sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (about 5–6 minutes).
2. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, 1 tsp oregano, 1 tsp thyme, and 1/2 tsp red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in the diced tomatoes, white beans, and 2 cups chicken broth. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until slightly thickened.
5. Stir in the parsley just before serving.

The white beans melt into the broth, creating a luxuriously creamy texture without any dairy—perfect for spooning over crusty bread.

Tip: For extra depth, add a Parmesan rind while simmering (remove before serving).

Turkey and Parmesan Polenta Casserole

This cozy casserole layers creamy polenta with savory turkey and a golden Parmesan crust—comfort food at its finest.

Ingredients:

• 1 lb ground turkey
• 1 cup yellow cornmeal
• 4 cups chicken broth
• 1 cup grated Parmesan cheese, divided
• 1/2 cup whole milk
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until soft. Add garlic, thyme, salt, black pepper, and red pepper flakes (if using); cook for 1 minute. Add ground turkey and cook, breaking it apart, until no longer pink (6–8 minutes). Set aside.
3. In a saucepan, bring chicken broth to a boil. Whisk in cornmeal, reduce heat to low, and cook for 15 minutes, stirring often, until thick. Stir in milk and 1/2 cup Parmesan.
4. Spread half the polenta in the baking dish. Top with turkey mixture, then remaining polenta. Sprinkle with remaining 1/2 cup Parmesan.
5. Bake for 25 minutes until bubbly and golden. Let rest 5 minutes before serving.

The crispy Parmesan topping contrasts perfectly with the creamy polenta, while the turkey adds just the right heartiness. Tip: Swap leftover shredded rotisserie chicken for the turkey if you’re short on time!

Garlicky Italian Turkey Skillet

This one-pan wonder packs bold garlic flavor and Italian herbs into juicy turkey and tender veggies—perfect for a quick weeknight win.

Ingredients:

• 1 lb ground turkey (93% lean)
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add ground turkey and cook, breaking it up, for 5 minutes until no pink remains.
2. Add diced onion, sliced bell pepper, and 5 minced garlic cloves. Sauté for 3 minutes until veggies soften.
3. Stir in 1 tsp oregano, 1 tsp basil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in canned tomatoes (with juices) and simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
5. Sprinkle with 1/4 cup Parmesan and fresh parsley. Serve warm.

The trick here? Letting the turkey and garlic caramelize just enough to deepen the flavors without overpowering the dish—it’s savory, bright, and just spicy enough.

Tip: Swap Parmesan for mozzarella if you prefer a gooey finish, or add a splash of balsamic vinegar for extra tang.

Turkey and Sun-Dried Tomato Orzo

This one-pot wonder is packed with savory turkey, chewy sun-dried tomatoes, and tender orzo—perfect for a quick weeknight dinner that feels fancy without the fuss.

Ingredients:

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup orzo
• 2 cups chicken broth
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
2. Stir in onion and garlic, sautéing for 2 minutes until fragrant. Add orzo, toasting for 1 minute.
3. Pour in 2 cups chicken broth, scraping up any browned bits. Stir in sun-dried tomatoes, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes until orzo is tender.
4. Remove from heat, stir in Parmesan cheese, and top with parsley.

The sun-dried tomatoes add a sweet-tangy punch that balances the rich turkey, while the Parmesan melts into the orzo for creamy comfort in every bite.

Tip: For extra depth, use the oil from the sun-dried tomato jar instead of regular olive oil.

Italian Turkey and Eggplant Lasagna

This lighter twist on classic lasagna swaps in lean ground turkey and tender roasted eggplant for a dish that’s hearty but not heavy.

Ingredients:

• 1 lb ground turkey
• 1 medium eggplant, sliced into 1/4-inch rounds
• 9 no-boil lasagna noodles
• 2 cups marinara sauce
• 1 1/2 cups shredded part-skim mozzarella
• 1/2 cup grated Parmesan
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Toss eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a baking sheet for 20 minutes, flipping halfway, until tender.
2. Meanwhile, brown ground turkey in a skillet over medium heat, breaking it apart. Stir in 1 tsp oregano, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes (if using). Cook until no pink remains, about 8 minutes.
3. Spread 1/2 cup marinara in an 8×11-inch baking dish. Layer 3 noodles, half the turkey, half the eggplant, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with noodles. Top with remaining 1 cup marinara and 1/2 cup mozzarella.
4. Cover with foil and bake at 375°F for 30 minutes. Uncover, sprinkle with remaining 1/4 cup Parmesan, and bake 10 more minutes until bubbly.

The roasted eggplant melts into the layers, adding a silky texture that pairs perfectly with the savory turkey and gooey cheese.

Tip: Let it rest 10 minutes before slicing—this helps the layers hold their shape!

Turkey and Basil Stuffed Portobello Mushrooms

These hearty stuffed mushrooms are a perfect weeknight dinner—packed with savory turkey, fresh basil, and melty cheese for a satisfying bite.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• 1 lb ground turkey
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Brush Portobello caps with 1 tbsp olive oil and place on a baking sheet, gill-side up.
2. In a skillet over medium heat, cook ground turkey, breaking it apart until no longer pink (about 6 minutes). Add diced onion and minced garlic, sautéing for 3 minutes until softened.
3. Stir in chopped basil, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and mix in mozzarella cheese.
4. Divide the turkey mixture evenly among the mushroom caps, then sprinkle with Parmesan cheese.
5. Bake for 15–18 minutes until the mushrooms are tender and the cheese is bubbly.

The juicy turkey and fragrant basil pair perfectly with the earthy mushrooms, while the golden cheese adds a crispy finish. Tip: For extra flavor, drizzle with balsamic glaze after baking!

Lemon Herb Italian Turkey Burgers

These juicy turkey burgers get a bright lift from lemon zest and Italian herbs, making them a lighter twist on classic grill fare—perfect for weeknights or backyard gatherings.

Ingredients:

• 1 lb ground turkey (93% lean)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon zest
• 1 tbsp olive oil
• 4 burger buns, toasted

Instructions:

1. In a bowl, combine ground turkey, 1/4 cup Parmesan, 1/4 cup breadcrumbs, 1 tbsp parsley, 1 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon zest. Mix gently until just combined (overmixing makes tough burgers).
2. Shape into 4 equal patties, about 1/2-inch thick. Press a slight dimple into the center of each to prevent puffing.
3. Heat 1 tbsp olive oil in a skillet over medium-high. Cook patties for 5–6 minutes per side, until internal temperature reaches 165°F and edges are crispy.
4. Serve on toasted buns with your favorite toppings.

The lemon zest and Parmesan keep these burgers moist while adding a tangy, savory depth—no one will miss the beef! Tip: For extra flavor, brush the buns with garlic butter before toasting.

Turkey and Artichoke Flatbread

This Mediterranean-inspired flatbread is a weeknight hero—packed with savory turkey, tangy artichokes, and melty cheese for a meal that feels fancy without the fuss.

Ingredients:

• 1 (10-inch) pre-baked flatbread or naan
• 1/2 cup cooked shredded turkey (or rotisserie chicken)
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 2 tbsp olive oil.
2. Sprinkle 1/2 tsp garlic powder over the oiled flatbread, then layer with turkey, artichokes, 1/2 cup mozzarella, and 1/4 cup feta.
3. Bake for 12–15 minutes until cheese is bubbly and edges are crisp. Sprinkle with 1 tbsp parsley, 1/4 tsp red pepper flakes (if using), and a pinch each of salt and black pepper.

The magic here? The marinated artichokes infuse every bite with bright, briny flavor—no extra sauce needed!

Tip: For a crispier crust, pop the flatbread directly on the oven rack for the last 2 minutes of baking.

Conclusion

With 20 deliciously easy Italian ground turkey recipes, this roundup has something for every home cook! Whether you’re craving a cozy pasta bake or a quick skillet meal, these flavorful dishes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this tasty roundup on Pinterest for fellow food lovers to enjoy. Happy cooking!