This easy skillet pasta recipe combines refrigerated cheese tortellini with light ground turkey and a seasoned tomato sauce. Top it with crispy panko bread crumbs and bake it in the oven for a quick take on lasagna.
Bring a large pot of water to boil and cook the cheese tortellini for 2 minutes. Drain and set aside.
In a small mixing bowl, stir together the panko bread crumbs, grated parmesan, lemon zest, salt, and just 1 tsp seasonings, set aside.
Heat 2 tbsp oil in ovenproof skillet over medium-high. Brown turkey and remaining seasonings for about 4 minutes or until mostly browned but not completely cooked through. It will finish cooking in the sauce and oven.
Stir in the jarred tomato sauce and bring the mixture to a boil. Stir in the cream cheese until melted, about 2 minutes. Stir in the spinach until wilted.
Fold in the tortellini. Sprinkle the prepared bread crumb mixture over the top and bake until bubbly, about 8 minutes.
Recipe Notes
Seasoning Blend Options
Creole seasoning is my preferred choice for this dish but you could substitute a cajun blend for a spicier alternative or hand mix a blend with individual spices.To hand mix your own: 1/2 tsp garlic salt, 1 tsp oregano, 1/2 tsp pepperStir your seasonings together and then divide them in half--1 tsp for the bread crumbs, 1 for the turkey mixture.