Baked Ziti with Turkey and Pesto

Baked Ziti with Turkey and PestoRecipe
Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Layers of pasta and cheese combine with ground turkey and pesto for this lasagna-type casserole of Baked Ziti with Turkey and Pesto.
Serves: 6


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8 ounces ziti (about 2 2/3 cups)
Salt and pepper
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 ounces ground turkey
2 cups canned crushed tomatoes
1 cup ricotta
2 cups grated mozzarella (8 oz.)
1/2 cup grated Parmesan
1/4 cup pesto


Prep: 20 Minutes
Cook: 47 Minutes

1. Preheat oven to 350°F; grease an 8-inch square dish. Cook ziti in boiling, salted water until almost al dente, about 7 minutes. Drain and rinse with cold water.

2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add onion; sauté until softened, about 3 minutes. Add garlic; sauté 1 minute. Stir in turkey and sauté 1 minute. Mix in tomatoes and season with salt and pepper. Simmer, stirring, until thick, about 10 minutes.

3. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan and pesto in a bowl; season with salt and pepper. Spread 1/2 of ziti in dish; top with 1/3 of sauce. Spread with ricotta mixture and cover with remaining ziti and sauce. Sprinkle with remaining cheese; drizzle with 1 Tbsp. oil. Bake until bubbly, about 30 minutes.

Created date

January 2014

Nutritional Information

Calories 530
Fat 29 g
Satfat 12 g
Protein 28 g
Carbohydrate 38 g
Fiber 3 g
Cholesterol 63 mg
Sodium 905 mg