"I love pasta but it is not always the healthiest thing to have for dinner. To make this one a little less guilty, I use turkey and add a carrot to the sauce. So tasty!" — MakeItHealthy
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lean ground turkey
2 (26 ounce) jars
provolone cheese, sliced
1 1/2 cups
reduced-fat sour cream
mozzarella cheese, shredded
grated Parmesan cheese
Simply delicious! And to think this is a healthier version of an all time favorite makes it even better. This is very easy to throw together and perfect for a hearty weeknight meal. So if your're in the mood for Italian but think you don't have the time - think again. I added some fresh minced garlic to the ground turkey and onion. And, to the sauce I added a little red wine and some Italian seasoning to give a bit of a flavor boost. The sour cream was a nice change from the usual ricotta cheese as well as the carrot. I just eyeballed everything when layering. I covered it and baked it a little longer than 30 minutes leaving it uncovered for the last 10 minutes. Great with a fresh garden salad and warm bread!
A great re-make of one of my favorites. I didn't think that the 50 Calorie per serving difference between the original and this recipe was that significant. I used Whole Wheat Pasta, only 1 cup (8 oz) of sour cream, which I stirred into the pasta before layering. I used only 3 slices of Provolone cheese. These changes knock a few more calories off and the family didn't even notice. Good stuff!
Delicious, very hearty. Added some mushrooms as well.
This is a great recipe that is customizable. I used vegetarian crumbles to make it meat-free, and added a thawed/drained box of frozen spinach. The provolone I thought I had turned out to be Havarti, didnt have mozzarella or sour cream, and in the interest of time and the spirit of creativity I substituted cheeses and just hoped for the best. Used the Havarti for the layer of provolone, considered yogurt but went with cottage cheese instead of cream, and used Colby instead of mozzarella. I started with sautéing onion and garlic to make the jarred sauce better, and left out the carrot. SO obviously I made a very different dish! But I layered and topped and baked as instructed and we had to stop ourselves from eating the entire pan. I plan to make this again using the same crazy cheese choices - maybe more cottage cheese this time, as it resembled ricotta. DELICIOUS!
I really enjoyed the flavor of this dish. I would avoid adding the carrot unless you don't mind the crunchy texture in the sauce- I did add the carrot and even sauteed it with the onion, but it still were pretty firm. I would definitely make this again, but avoid the carrot.
This recipe is awesome! I added mushrooms, Italian seasoning, bell peppers, fresh garlic. Delish!!!!
This was a good spring board recipe. I made a few changes that I believe made it not only healthier than this recipe, but tastier! Rather than use plain turkey, use turkey Italian sausage. If you can find it use smoked fresh mozzarella and chunk it up and add as a layer on top of the pasta as you do your layering. Lastly, add more veggies, I added a whole broccoli stem and all chopped up along with adding a giant handful of spinach to the pasta right after it drained. I also used about 1/2 of the amount of sour cream called for since I tossed the pasta and spinach with it before I started layering. The result was a must make again baked ziti! Yum.
I increased the carrot amount to two large carrots and I also threw in some fresh minced garlic, one chopped fresh zucchini and a very large chopped red bell pepper to add in more color/vegetables. My whole family LOVED this dish--my littlest ate TWO helpings! This recipe is a keeper. NOTE: This rewarms well the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Baked Ziti I
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 179
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