Ingredients:

  • 16 oz Ziti pasta
  • 1.25 lbs 93% lean ground turkey
  • 2 tbsp extra virgin olive oil
  • 24 oz marinara sauce (no sugar added)
  • 5 oz fresh baby spinach, roughly chopped
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 15 oz part-skim ricotta cheese
  • 2 cups shredded low-moisture mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 1 large egg
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Boil pasta. Cook the 16 oz ziti in salted water until 2 minutes shy of al dente. Note: It will finish cooking in the sauce.
  2. Sauté aromatics. Heat 2 tbsp olive oil and soften the diced onion for 5 minutes until translucent and fragrant.
  3. Brown turkey. Add 1.25 lbs turkey to the skillet, breaking it up until no pink remains.
  4. Season base. Stir in minced garlic, 1 tsp oregano, and 0.5 tsp red pepper flakes for 1 minute until the spices bloom.
  5. Simmer sauce. Pour in 24 oz marinara and add the 5 oz chopped spinach until the leaves just wilt.
  6. Prep cheese. In a bowl, whisk the 1 large egg into the 15 oz ricotta with half the parsley.
  7. Combine elements. Toss the drained ziti with the turkey and spinach sauce until every tube is coated.
  8. Layer dish. Spread half the pasta in the pan, dollop the ricotta mixture, then top with the remaining pasta.
  9. Top layer. Cover evenly with 2 cups mozzarella and 0.5 cup Parmesan cheese.
  10. Bake dish. Roast at 375°F for 30 minutes until the cheese is bubbling and golden brown.