Reviewed: Jul. 18, 2012

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!

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42 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 27, 2012

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!

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15 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jul. 9, 2012

Delicious, very hearty. Added some mushrooms as well.

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9 users found this review helpful

Reviewer:

2furrytails

Reviewed: Jun. 18, 2012

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!

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4 users found this review helpful

Reviewer:

SNOWCROFT

Home Town: Huntsville, Alabama, USA

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 7, 2012

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.

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3 users found this review helpful

Reviewer:

lizhess

Living In: Naperville, Illinois, USA

Reviewed: Mar. 19, 2013

This recipe is awesome! I added mushrooms, Italian seasoning, bell peppers, fresh garlic. Delish!!!!

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1 user found this review helpful

Reviewer:

Tristan's Mom

Cooking Level: Intermediate

Living In: Riverside, California, USA

Reviewed: Jan. 26, 2013

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.

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Reviewer:

Melissa Moreland

Cooking Level: Expert

Home Town: Mountlake Terrace, Washington, USA

Reviewed: Oct. 16, 2012

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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 15, 2012

Great recipe! I used rigatoni past instead of ziti. Also, I forgot to buy the provolone cheese so I just used the cheeses I had on hand, which were mozzarella and Parmesan (I used a whole 8-oz bag of mozzarella and about half of an 8-oz bag of Parmesan) and it was fabulous! I also omitted the carrots. I loved how the sour cream tasted after it was baked. I will definitely make this dish again.

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1 user found this review helpful