Baked Ziti with Turkey Meatballs Recipe -

Baked Ziti with Turkey Meatballs

Recipe by  

"Turkey soup is not enough. Something different for that leftover turkey."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2005

I enjoyed this recipe but I did almost everything differently. I used it more for inspiration. I did not have turkey so I used chicken for the meatballs. I did not have tomato sauce so I used rose sauce and threw in some fresh tomatoes. I did not have ricotta so I whipped half a cup of sour cream with half a cup of cream cheese. I did not have Ziti so I used radiatore. Other than that I followed the instructions:) The meatballs were tender and it was very creamy. The creamy sauce really cut dow on the acidity of the tomatoes. The meatballs were great. Thanks for the inspiration!

Most Helpful Critical Review
Jan 04, 2010

I made only the meatballs to go with pasta primavera. I made as is, except added 1/4 cup of finely shredded asiago cheese. They were very good, but were missing a little bit of zip ...

Feb 16, 2008

Quickly and easily feed masses of guests with this wonderfully simple recipe.

Jul 08, 2010

I was looking for a simple pasta recipe to use what I already had in the pantry and this was perfect! The meatballs were super tasty and tender and my brother and I devoured our huge portions. I did without the ricotta and the parsley because I didn't have those items. I used about a jar and a half of pasta sauce. Turned out great with enough left over for today's breakfast :-)

Dec 30, 2008

We made just the meatballs and they were delicious, but didn't have pine nuts on hand. I'll make the whole recipe soon. Can't wait!

Sep 05, 2007

I did not care for this recipe. Meatballs came out dry. Using jarred sauce is ok but I use fresh mozzarella and I use whole milk riccota. I have found many other recipes and this isn't worthy of a better rating than a 1.

Nov 30, 2006

This was alright. The nuts gave it an odd flavor, and there was something lacking in the cheeses. My husband especially requested that I never make it again.

Jul 06, 2006

This was great! I love these little meatballs. We enjoyed it without the ricotta.


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  • Calories
  • 691 kcal
  • 35%
  • Carbohydrates
  • 66.2 g
  • 21%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 1795 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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