Baked Ziti with Turkey and Pesto

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.

Yield: Serves: 6
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 530
  • Fat: 29g
  • Saturated fat: 12g
  • Protein: 28g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 63mg
  • Sodium: 905mg

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

Preparation

  1. 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. 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. 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.
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