Ingredients
Scale
- 1 lb High-protein or whole wheat ziti pasta
- 1 lb Lean ground turkey (93% lean is best)
- 1 small Yellow onion, finely diced
- 3 cloves Garlic, minced
- 24 oz Low-sodium marinara sauce
- 15 oz Low-fat ricotta cheese
- 1 Large egg (to bind the ricotta)
- 1/2 cup Freshly grated Parmesan cheese
- 2 cups Shredded part-skim mozzarella cheese
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional)
- 1/4 cup Fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray. Bring a large pot of salted water to a boil. Cook the ziti according to the package instructions, but stop 2 minutes before the “al dente” stage. The pasta will finish cooking in the oven, so keeping it firm now prevents it from becoming mushy later. Drain and set aside.
- In a large skillet over medium-high heat, add the ground turkey and diced onion. Cook until the turkey is no longer pink, breaking it into small crumbles with a spatula. Add the minced garlic, dried oregano, and red pepper flakes. Cook for another 60 seconds until the garlic is fragrant. Season generously with salt and black pepper.
- Pour the marinara sauce into the skillet with the turkey mixture. Stir well and let it simmer on low heat for about 5 minutes. This allows the flavors to meld together. Taste the sauce and adjust the seasoning if necessary. Remove from heat and stir in half of the fresh basil.
- In a medium mixing bowl, combine the low-fat ricotta cheese, the egg, and the grated Parmesan cheese. Stir until the mixture is smooth and well-incorporated. Adding the egg ensures the ricotta stays creamy and set during the baking process rather than turning watery.
- Return the cooked pasta to the large pot. Pour the turkey meat sauce over the pasta and toss to coat every piece. Spread half of the pasta mixture into the prepared baking dish. Drop dollops of the ricotta mixture over the pasta and spread gently. Sprinkle with 1 cup of mozzarella. Layer the remaining pasta mixture on top, and finish with the remaining mozzarella cheese.
- Cover the dish with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and starting to turn golden brown. Let the dish rest for 5-10 minutes before serving. Garnish with the remaining fresh basil.
- Cook Time: 50 minutes