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Turkey is substituted for beef in this dreamy Bolognese sauce, plus your picky eaters might not even notice you've snuck some veggies in. Serve with freshly shaved Parmesan cheese if desired.

Recipe Summary

15 mins
20 mins
5 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

  • Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.

  • Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Drain pasta. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.

Cook's Note:

You can use any pasta shape you like for this recipe.

Nutrition Facts

395 calories; protein 27.7g; carbohydrates 44.3g; fat 11.9g; cholesterol 78.9mg; sodium 408.4mg. Full Nutrition