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Baked Ziti with Turkey Meatballs

By: Christine L.  
"Turkey soup is not enough. Something different for that leftover turkey."

Rating: This weblink has been rated 15 times with an average star rating of 3.7 Read Reviews (7)

Rate/Review | 314 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound ground turkey
  • 1 clove garlic, minced
  • 3/4 cup fresh bread crumbs
  • 1/2 cup finely diced onion
  • 3 tablespoons chopped, toasted pine nuts
  • 1/2 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 1 (16 ounce) package ziti pasta
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup grated Romano cheese
  • 6 cups tomato sauce
  • 1 pint part-skim ricotta cheese

Directions

  1. In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
  2. In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
  3. Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
  4. Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
  5. In a small bowl, toss together mozzarella and Romano cheese.
  6. Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 698 | Total Fat: 29.7g | Cholesterol: 125mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2005 by dier1978 
I enjoyed this recipe but I did almost everything differently. I used it more for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by Richard 
Quickly and easily feed masses of guests with this wonderfully simple recipe. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2007 by ColoGirlCook 
I did not care for this recipe. Meatballs came out dry. Using jarred sauce is ok but I use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2008 by AKIRSHON 
We made just the meatballs and they were delicious, but didn't have pine nuts on hand. I'll... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2006 by OTTOS2 
This was alright. The nuts gave it an odd flavor, and there was something lacking in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 6, 2006 by healthnut 
This was great! I love these little meatballs. We enjoyed it without the ricotta. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2006 by Jennifer 
I loved the pine nuts in the meatballs - I'm adding them to my recipe! I baked the meatballs... MORE

 
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