Weeknight dinners just got a serious upgrade with cheesy turkey bratwurst pasta, featuring flavorful cheddar turkey brats from Ferndale Market. In one pot, tender pasta and squeaky cheese curds mingle with juicy brats for the ultimate Midwest-meets-weeknight comfort food. It's hearty, ready in under 30 minutes, and leaves you with exactly one pot to wash… which is basically a weeknight miracle.
Pasta nights are a weeknight staple for a reason - they're fast, flavorful, and always a hit at the table. Whether it's creamy One-Pot Chicken Alfredo, cheesy Chicken Spaghetti with Rotel, or this hearty one-pot wonder, you can have comfort food ready in 30 minutes or less without a pile of dishes waiting afterward. Find even more ideas in our pasta recipes collection.
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Why You'll Love This Recipe
- One-Pot Cheesy Pasta - Easy to make and even easier to clean up.
- Uses Already-Cooked Turkey Brats - Keep your digital thermometer in the drawer. No need to check the internal temperature.
- 30-Minute Meal - Ready in under 30 minutes, perfect for weeknights.
- Because Cheese Curds! - Who doesn't like cheese curds?
What You'll Need
- Turkey Cheese Curd Brats - Fully cooked, flavorful, and loaded with cheesy goodness. We love Ferndale Market turkey brats for this recipe.
- Garlic Olive Oil - Adds easy garlicky flavor without peeling or chopping.
- Chicken Broth - More flavor than water, and helps cook the pasta in one pot.
- Rotel (Canned Diced Tomatoes and Green Chilies) - Adds a little kick and bright tomato flavor.
- Tomato Sauce - Smooth, rich base for the sauce.
- Heavy Cream - Makes the sauce creamy and luscious.
- Penne Pasta - Holds sauce well, but rotini or shells work too. Use gluten free if needed.
- Monterey Jack Cheese - Melts smoothly into the sauce.
- Cheese Curds - Midwest magic with their squeaky bite.
- Green Onions - Fresh pop of flavor at the finish.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Slice and sizzle the brats
Grab those cheddar turkey brats and slice them into ¼-inch coin-sized rounds. Think bite-size so you get a little brat in every forkful.
Heat the garlic olive oil in a heavy Dutch oven or large saucepan over medium heat. Toss in the brats and let them sizzle until golden on the edges, about 5 minutes. This step is all about building flavor, so don't rush it.
Step 2: Build the flavor base
Pour in the chicken broth, Rotel (undrained), tomato sauce, heavy cream, salt, pepper, and dry pasta. Give everything a good stir so the pasta is coated in that creamy-tomato goodness.
Make sure the pasta is fully submerged - if it's peeking out, press it down with a spoon.
Step 3: Let the pasta do its thing
Bring the mixture to a gentle simmer (not a rolling boil) and cook for 10 to 12 minutes, stirring often. This keeps the pasta from sticking to the bottom and helps the sauce thicken while the pasta soaks up all that flavor.
Once the pasta is tender, remove the pot from the heat. Stir in the shredded Monterey Jack until it melts right into the sauce.
Step 4: Turn it into cheesy magic
Sprinkle in the cheese curds and give it another quick stir - they'll get warm and just start to soften, but still keep that squeaky bite. If the cheese curds are large, chop them into smaller pieces.
Top with chopped green onions for a fresh, slightly sharp bite that cuts through all the richness. Serve right away while it's hot, cheesy, and irresistible.
Tips and Tricks
Swap the penne for rotini or shells if that's what's in the pantry. Both work well for one-pot cheesy bratwurst pasta.
Like more heat? Use hot Rotel or add crushed red pepper flakes.
No cheese curds? Use extra Monterey Jack or mild cheddar for a cheddar bratwurst pasta bake vibe.
Ingredient Swaps
- Brats - Try wild rice turkey brat or smoked turkey brat with beer (if gluten is not an issue)
- Pasta - Use gluten free penne pasta, rotini, or shells which all work.
- Cheese - Swap Monterey Jack for mild cheddar, Colby Jack, or mozzarella for a different melt.
Special Diet Variations
Gluten Free - Use gluten free penne pasta and gluten free brats.
Dairy Free - Swap out heavy cream for unsweetened canned coconut milk and omit the cheese, or use dairy free shreds. Swap out the cheddar brat for wild rice or smoked turkey brat option. It will still be a creamy bratwurst pasta even without the dairy.
Extra Veggies - Stir in baby spinach, roasted red peppers, and mushrooms.
Spicy Option - Add crushed red pepper flakes and use hot Rotel.
Why Turkey Brats
If you're wondering why I chose turkey brats for this cheesy turkey bratwurst pasta, the numbers (and the flavor) speak for themselves.
Pork Cheddar Bratwurst:
Serving Size: 1 Brat
Calories: 260
Fat: 21 grams
Turkey Cheddar Bratwurst:
Serving Size: 1 Brat
Calories: 130
Fat: 7 grams
With roughly half the calories and a third of the fat of pork brats, turkey brats are a lighter choice that still delivers big, juicy flavor. The cheddar turkey brats from Ferndale Market add pockets of cheesy goodness that make this one-pot pasta taste like indulgent comfort food with less fat and calories than pork brats.
FAQs
Yes, but you'll need to cook them all the way through before slicing and adding to the pasta. This adds extra time, so using fully cooked turkey brats keeps the recipe quick.
Penne holds onto the creamy sauce beautifully, but rotini, shells, or gluten-free pasta are also great choices.
Regular Rotel adds a mild kick. For more spice, use hot Rotel or stir in crushed red pepper flakes. For a mild version, use plain diced tomatoes instead.
Yes. Cook the pasta and sauce, cool completely, then store in the fridge. Reheat gently with a splash of broth or cream to bring back the creamy texture.
Mild cheddar, Colby Jack, or extra Monterey Jack cheese are good swaps if you can't find fresh cheese curds.
Absolutely. Use plain diced tomatoes for a milder flavor, or fire-roasted tomatoes for a smoky twist.
Stir often while cooking and keep the heat at a gentle simmer instead of a rolling boil. This also helps the sauce thicken evenly.
A fresh green salad, roasted vegetables, or parmesan cheese crisps all pair well.
Storing and Reheating
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the microwave or on the stovetop over low heat with a splash of broth or cream to add moisture back to the sauce.
Freeze: I do not recommend freezing this pasta dish. The sauce can separate when defrosting. For best results, make a fresh batch.
Low FODMAP Notes
Keeping this pasta low FODMAP comes down to using the right ingredients in the right amounts, all while making individual swaps as needed.
- Turkey Bratwurst - A flavorful, lower-fat choice with no FODMAP ingredients listed. I use turkey brats from Ferndale Market, and yes, they'll ship anywhere in the U.S.
- Garlic Olive Oil - All the garlic flavor without garlic. I get my favorite garlic oil from Amazon.
- Chicken Broth - Choose one that's labeled low FODMAP or made without high FODMAP ingredients.
- Rotel (diced tomatoes and green chilies) - Not officially tested by Monash, but canned diced tomatoes and green chilies are both considered low FODMAP in reasonable portions.
- Heavy Cream - Higher fat means lower lactose, but if dairy is a no-go, unsweetened canned coconut milk works beautifully.
- Penne Pasta - Use gluten-free pasta if fructans, gluten, or wheat are a trigger for you. I'm partial to Barilla's gluten-free penne.
- Monterey Jack Cheese and Cheese Curds - If you need to go dairy-free, skip the cheese curds and use your favorite dairy-free shreds instead.
- Green Onions - Stick to the green tops only to keep this dish gentle on the tummy.
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
What To Serve With Turkey Bratwurst Pasta
This cheesy turkey bratwurst pasta is rich, hearty, and full of flavor, so it pairs well with lighter, fresh sides. A crisp, lettuce salad with a homemade Italian vinaigrette dressing. It balances the creaminess of the pasta with the freshness of the salad. For a texture-filled side dish option, make a batch of parmesan cheese crisps.
More Loveable Pasta Recipes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Cheesy Turkey Bratwurst Pasta
Ingredients
- 4 whole turkey cheddar bratwursts (Note 1)
- 1 tablespoon garlic infused olive oil
- 2 cups chicken broth
- 1 10 ounces canned diced tomatoes and green chilies (Rotel) undrained (Note 2)
- 1 8 ounces canned tomato sauce
- ½ cup heavy cream (Note 3)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 ounces penne pasta little more than 3 cups (Note 4)
- 1 cup Monterey Jack cheese shredded (Note 5)
- 1 cup cheese curds (Note 6)
- ¼ cup green onions chopped, for topping
Instructions
- Slice the turkey brats into ¼ -inch coin-sized rounds. Only use turkey brats that are fully cooked.
- In a heavy bottomed Dutch oven, or large saucepan, add the garlic oil and turkey brats. Saute the brats over medium heat, or until golden brown, about 5 minutes.
- Next, add the chicken broth, canned tomatoes and green chilies (undrained), tomato sauce, heavy cream, salt, pepper, and penne pasta. Stir. Cook for 12-15 minutes or until pasta is al dente. Stir often to prevent sticking. The sauce should coat the pasta and be slightly thickened.
- Remove pasta from the heat, and stir in the shredded Monterey Jack cheese. Once melted, top the pasta with cheese curds, roughly chopped if needed. This will make sure everyone gets cheese curds. Stir. Sprinkle with chopped green onions and serve. Enjoy!
Venessa Mandelkow says
The only problem with the recipe is that there are NO leftovers! We love this one-pot pasta. No dishes!
Megan says
5 Stars from my picky eaters!! I blended the tomatoes/chilies so that there wouldn't be any chunks (did I mention PICKY) and EVERYONE said they'd eat it again!!! So yummy!
Venessa Mandelkow says
Hi Megan!
I love that your picky eaters approved! Such a great idea to blend the Rotel. Thanks for taking time to leave a comment! -Venessa