Baked Ziti with Turkey Meatballs

Baked Ziti with Turkey Meatballs

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"Turkey soup is not enough. Something different for that leftover turkey. Originally submitted to"
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servings 688 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1795 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



Thanks Christine for this recipe. Made it tonight and it is very good. I baked the meatballs for 15mins at 475. I also mixed the meatballs in my food processor and added oregano. The meatballs w...

My husband and children thought this was really bad. I found it edible but not very good. The turkey just doesn't blend with the other flavors well at all.

This is time consuming but good.

Made this. Only thing I would say is a recipe for tomato sauce is needed. I did crushed tomatoes (no oil, no salt, no spices), added onions, mushrooms and garlic sauteed in olive oil, salt to ta...

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