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Baked Ziti Loaded with Celery, Carrots, and Ground Turkey
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Large Skillet
  • 9x13 Baking Dish

Ingredients
  

  • 12 ounces ziti pasta
  • 1 pound ground turkey
  • 3 celery stalks, diced
  • 2 large carrots, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 24 ounces marinara sauce
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees. Bring a large pot of salted water to a boil and cook the ziti until al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook for 5 to 7 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute. Add the ground turkey, breaking it up with a spoon. Cook until the meat is no longer pink.
  • Season the mixture with oregano, salt, and pepper. Pour in the marinara sauce and simmer for 5 minutes to blend the flavors.
  • Spread a thin layer of the sauce mixture in a 9 by 13 inch baking dish. Add half the cooked ziti, dollops of ricotta, and a sprinkle of mozzarella. Repeat the layers and finish with the remaining mozzarella and Parmesan on top.
  • Bake uncovered for 20 to 25 minutes until the cheese is melted and lightly browned.

Notes

Dice the carrots and celery small so they soften fully during simmering and blend into the sauce without standing out. Leftovers keep well in the fridge for three days and reheat best in a covered skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, 9x13 Baking Dish