Have made this a few times now. Always a hit with the family. I double it for leftovers. Tonight I didn't have enough ground turkey so I added some spicy chicken sausage and it really added a lot. I also tend to sub quality parm/reggiano for the asiago (just personal preference) and use jar marinara to save on time. Super fast and delicious. Yes...you must precook the ground turkey. Too bad the recipe isn't clearer on that. But definitely a family-friendly keeper recipe here.
So without browning the turkey meat was a strange texture and was not cooked through. I ended up throwing it all in the skillet at the end before it was edible.
My husband and I loved this! So easy and delicious! Plus, we love the smaller size (8x8 pan) for just two people. Just enough for dinner tonight and lunch leftovers. This is such a lower calorie option than any traditional baked ziti recipe with ground beef, sausage, ricotta, etc...and we thought it tasted WAY better! We also like the flexibility of being able to make with any jar sauce that you have on hand OR your own, homemade sauce.
I always double the recipe and either do a 9x13 for a big group or two 8x8 and freeze/give away one. I use pork italian sausage (browned first) and add chopped red bell pepper and frozen spinach (1 pepper & 1 package spinach when doubling) If you put it all together a day or two early, let it sit in the fridge and then bake right before serving it is really awesome!
I'm giving this five stars because I THOUGHT this was the best baked ziti i've ever tasted.... mine or a restaurant's !!! i'm not a fan of the ricotta in most. used 1 cup of mozz in the pasta mix and my own marinara, along with 3 ozs asiago and a handful of parmesan. didn't add meat. was short on time so just warmed in micro and threw some more mozz on top. yes, i went over the cheese limit, but i will make this the same next time! don't skip the asiago. did 4-5 shakes of hot sauce and it just added something..... used barilla mini penne.
We use this kind of CL recipe for portion control . . . otherwise we go crazy with the cheeses. Super-simple and easy to make changes that don't pop up the calories. Added some past-their-prime mushrooms, a handful of chopped parsley & used turkey Italian sausage, otherwise followed directions. Served with salad and CL's Italian-style escarole. Very good.
Super simple recipe. I used cavatappi instead of ziti to make things more interesting. Also used spicy italian sausage (browned before adding to the mixture) instead of ground turkey for more flavor. Sprinkled some parmesan on my serving before eating too which gave it a nice little salty bite.
I made the basic marinara to go with it (with a few modifications) and it turned out wonderfully. However, I have a thing with throwing raw meats into most casseroles so I browned the ground turkey with a little olive oil and pepper before adding it into the dish. Otherwise, fabulous. Makes a great dish to make and snack on throughout the week when making lunch is too much of a hassle.
Easy, VERY TASTY, Excellent
We have been making this since it came out in the magazine and the family loves it. I use jar marinara and add a little more cheese to it--maybe 2 oz. Goes great with a salad or some sauteed zucchini & yellow squash.
I've made this twice now and it's ok-not fabulous. The first time I followed recipe exactly and made the marinara from scratch. The sauce came out very runny so the dish was kind of lacking and very small-should have doubled unless making for just 2 people. I also was kind of freaked out by not browning the turkey first which totally ruined it for me. The second time I made the dish I browned the turkey first and used a jar marinara. It was better. I like the flavor and was very easy to prepare. I used ground Italian turkey and added spinach and fresh basil.Good recipe not awesome though.
I love this recipe! It is in our regular rotation of dinners, and I use it often when we have company. It's very kid-friendly, and easy to sneak in some pureed veggies if you wish. I use jarred marinara and leave out the tabasco sauce. I also substitute whole wheat rotini for the ziti. I love the fact that the turkey doesn't have to be cooked first. I've had numerous people ask for this recipe!
This dish is a favorite in our house, as is the Basic Marinara sauce. We make the Marinara on a weekend and freeze the leftovers to use over the next month or two. I used hot Italian turkey sausage instead of ground turkey and browned it before baking. I also added chopped red bell pepper when browning the sausage. Have made for company a few times and gotten great reviews - overall delicious!
Solid recipe, needs more sauce then asked for as slightly dry as is. Will make again.
I have made this at least a half dozen times now and it never disappoints. Very easy and very good. I serve with a side salad and garlic bread. I never have any leftovers.
Really tasty! My changes: I used Italian turkey sausage instead of ground turkey (browned and drained); added a little dried basil and oregano; used an Italian cheese blend that I had on hand in place of the mozzarella and asiago; omitted Tabasco (didn't have any); and used store-bought marinara. I think the added flavor of the sausage really made a difference.
I usually have everything on hand for this one. If I need to make something quick, this one is always a winner. Served with garlic bread and a salad.
I only had chicken breast so I baked the chicken and cut it into bite-size pieces before assembling the casserole. I had some home-made marinara sauce but not enough so I added a cup of store-bought. Needed some salt at the end. I also put a little milk in the sauce b/c I thought it would be too dry without it. Made it nice and creamy. Very good, quick recipe. Family favorite.
This is a good recipe, but needed some work to give it some taste. BROWN THE TURKEY before hand, it makes for a better texture. I seasoned the turkey with garlic powder (the more the merrier), oregano, parsley, and the kitchen sink. Also, I sauted a tbs of miced garlic and 1/2 of onion before browning the turkey. I used 5-cheese marinara from the store to save time. Finally, since Asiago is yummy, but pricey I used Kraft Italian cheese and it worked just fine.