Baked Ziti with Turkey Meatballs Recipe
Add a photo
1 of 1 Photo

Baked Ziti with Turkey Meatballs

By: Christine L.  
"Turkey soup is not enough. Something different for that leftover turkey. Originally submitted to ThanksgivingRecipe.com."

Rating: This weblink has been rated 5 times with an average star rating of 3.4 Read Reviews (4)

Rate/Review | 366 people have saved this

What to Drink?

Wine Sangiovese
 

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 pound ground turkey
  • 1 clove garlic, minced
  • 3/4 cup fresh bread crumbs
  • 1/2 cup chopped onion
  • 3 tablespoons chopped, toasted pine nuts
  • 1/2 cup chopped fresh parsley
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 16 ounces dry 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: 696 | Total Fat: 29.7g | Cholesterol: 125mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2006 by RYSWISKGAL 
Thanks Christine for this recipe. Made it tonight and it is very good. I baked the meatballs... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by MCNERK 
My husband and children thought this was really bad. I found it edible but not very good. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2002 by LIZZI 
This is time consuming but good. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2008 by nyc_runnergirl 
Made this. Only thing I would say is a recipe for tomato sauce is needed. I did crushed... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?