Listen up, pasta lovers! If you’ve ever stared into your fridge and thought, “I need something cheesy, saucy, and guaranteed to silence my hangry demons,” this baked ziti with ground turkey is your edible superhero. It’s like lasagna’s low-maintenance cousin who shows up in sweatpants but still steals the show. Plus, we’re sneaking in turkey because adulthood demands some responsibility. Let’s get saucy!
Baked Ziti with Ground Turkey
Serves 6–8 humans or 1 very determined carb enthusiast.
Ingredients:
- 1 lb (450g) ziti pasta (or penne if ziti’s playing hard to get)
- 1 lb (450g) ground turkey (93% lean—we’re not monsters)
- 1 jar (24oz/680g) marinara sauce (or your grandma’s secret recipe)
- 15oz (425g) ricotta cheese (the fluffy cloud of joy)
- 2 cups (200g) shredded mozzarella (because cheese is mandatory)
- 1/2 cup (50g) grated Parmesan (the salty fairy dust)
- 1 small onion, diced (no crying—we’re professionals)
- 3 garlic cloves, minced (vampires hate this trick)
- 1 tsp dried oregano (the Italian handshake)
- 1 tsp olive oil (for slick pasta moves)
- Salt + pepper (the dynamic duo)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pro tip: If the dish isn’t greased, the cheese will stage a rebellion.
- Cook the pasta: Boil ziti in salted water until al dente (aka “firm to the bite,” not “mushy regret”). Drain, toss with olive oil, and set aside.
- Brown the turkey: In a skillet, cook ground turkey over medium heat. Break it into crumbles like you’re solving a meat puzzle. Add onion, garlic, oregano, salt, and pepper. Cook until turkey’s no longer pink and onions are soft (5–7 minutes).
- Sauce it up: Stir marinara into the turkey mixture. Let it simmer for 3 minutes. Taste and add more salt if needed (spoiler: it’s needed).
- Mix the cheesy magic: In a bowl, combine ricotta, 1 cup mozzarella, and Parmesan. Stir until it looks like a cloud fell into a cheese factory.
- Assemble the layers:
- Spread a thin layer of meat sauce in the baking dish.
- Add half the pasta, then dollop half the ricotta mix on top. Swirl gently.
- Repeat: remaining pasta, remaining ricotta, then ALL the meat sauce.
- Top with the last 1 cup of mozzarella (go big or go home).
- Bake: Cover with foil, bake 20 minutes. Uncover, bake 10 more minutes until bubbly and golden. Optional: Broil 1–2 minutes for a crispy cheese crown.
- Rest: Let it sit 5 minutes before serving. This prevents molten lava cheese burns (trust science).
Tips
- Gluten-free? Swap ziti for GF pasta.
- Make ahead: Assemble, refrigerate, and bake later (add 10 extra minutes).
- Leftovers taste better the next day—if they survive that long.
Final Words
Congrats! You’ve just created a dish that’s part comfort food, part crowd-pleaser, and 100% cheese-driven happiness. Serve with garlic bread for maximum carb coma, or a salad if you’re feeling fancy. Either way, your taste buds will high-five you. Now go forth and conquer that pasta craving! 🍝✨
P.S. If anyone asks for the recipe, charge them one (1) compliment. You’ve earned it.
