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Baked Ziti with Turkey and Pesto

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Prep time 20 mins
Cook time 47 mins
Yield Serves: 6
Layers of pasta and cheese combine with ground turkey and pesto for this lasagna-type casserole of Baked Ziti with Turkey and Pesto.

Ingredients

  • 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

Nutrition Information

  • calories 530
  • fat 29 g
  • satfat 12 g
  • protein 28 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 63 mg
  • sodium 905 mg

How to Make It

  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.