Baked Ziti with Turkey and Pesto

Baked Ziti with Turkey and Pesto

Ingredients

Ingredients

This is a deliciously easy recipe to make and one that you can do ahead of time (freezer meal) or you can do day of! Both versions are included as a PDF – Day of and Freezer! I hope you enjoy this nice and easy pasta dish as much as hubs and I did! Also, this is a very cost efficient meal to make, so it is good for watching your wallet as well! (Adapted from All YOU Magazine) Printable Directions here – Baked Ziti with Turkey and Pesto

Ingredients:

8 ounces ziti

Salt & Pepper

3 Tbsp Olive Oil

1 Onion Chopped

2 cloves garlic – minced

8 ounces of ground turkey

2 cups canned crushed tomatoes

1 can diced tomatoes

1 cup ricotta cheese

2 cups grated mozzarella

½ cup grated Parmesan

¼ cup pesto

Directions – Day of Preparation

  1. Preheat oven to 350 degrees F, grease an 8-inch square dish. Cook ziti in boiling, salted water until almost al dente, about 7 minutes. Drain and rinse with cold water.
  2. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add Onion; sauté until softened (approx. 3 minutes). Add garlic and sauté for another minute. Stir in turkey and sauté for about 4 minutes, then mix in tomatoes and season with salt and pepper. Simmer, stirring, until thick, about 10 minutes.
  3. Combine ricotta, 1 cup mozzarella, ¼ cup Parmesan and pesto in a bowl; season with salt and pepper. Spread ½ of the ziti in dish; top with 1/3 of sauce. Spread with ricotta mixture and cover with remaining ziti and sauce. Spring with remaining cheese. Drizzle 1 Tbsp oil. Bake until bubbly (approximately 30 minutes).
Baked Ziti with Turkey and Pesto

Baked Ziti with Turkey and Pesto

Directions – Freezer Meal

Prep

  1. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add Onion; sauté until softened (approx. 3 minutes). Add garlic and sauté for another minute. Stir in turkey and sauté for about 4 minutes, then mix in tomatoes and season with salt and pepper. Simmer, stirring, until thick, about 10 minutes. Remove from heat, allow to cool, place in fridge for an hour (or so – long enough to remove most of the heat). Then pour mixture into a freezer bag. Mark with the name of the dish – Baked Ziti with Turkey and Pesto.
  2. Prep Day – Thaw the mixture for 24 hours in the fridge. Put in dish on the stove top and warm.
  3. Preheat oven to 350 degrees F, grease an 8-inch square dish. Cook ziti in boiling, salted water until almost al dente, about 7 minutes. Drain and rinse with cold water.
  4. Combine ricotta, 1 cup mozzarella, ¼ cup Parmesan and pesto in a bowl; season with salt and pepper. Spread ½ of the ziti in dish; top with 1/3 of sauce. Spread with ricotta mixture and cover with remaining ziti and sauce. Spring with remaining cheese. Drizzle 1 Tbsp oil. Bake until bubbly (approximately 30 minutes).

 

Suggestions – If preparing this as a freezer meal, double or triple the amount of sauce you make and then freeze in 2 or 3 bags as appropriate. Or, do what I like to do. When making a meal that is a good candidate for freezing, just double the recipe. Enjoy ½ now and freeze the other freezable portion. Two meals – one prep! Let’s keep things simple! Enjoy!

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