1¼ lbs. ground turkey 8 oz. dry pasta shapes 1 small onion, chopped 1 clove garlic, minced 1 (14 oz.) can diced tomatoes, drained 4 tbsp. taco seasoning (See note below) 3 oz. cream cheese ½ cup sour cream 1 cup shredded cheddar cheese Salt and pepper
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Stir in cheddar cheese just until melted. Remove from the heat and top with extra shredded cheddar cheese, if desired.
Note: I used homemade taco seasoning, found here. I’m sure store-bought taco seasoning would be fine, but I recommend trying the version on Annie’s Eats!