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Baked Ziti with Turkey Meatballs

Baked Ziti with Turkey Meatballs

Christine L.

Christine L.

Turkey soup is not enough. Something different for that leftover turkey. Originally submitted to ThanksgivingRecipe.com.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 688 kcal
  • 34%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 65.6g
  • 21%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1795 mg
  • 72%

Based on a 2,000 calorie diet

Directions

  1. In a bowl, stir together turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt and pepper. Form into meatballs about 1 inch in diameter.
  2. In a large heavy skillet, heat 2 tablespoons oil over moderately high heat until hot but not smoking. Cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain. Brown remaining meatballs in remaining 2 tablespoons oil in same manner.
  3. Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.
  4. Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.
  5. In a small bowl, toss together mozzarella and romano cheese.
  6. Spoon about 1 1/2 cups tomato sauce and half the meatballs into prepared dish, and spoon half the pasta on top. Spread half remaining sauce and half cheese mixture over pasta. Top with remaining meatballs, and drop dollops of ricotta over meatballs. Spread remaining pasta over ricotta, and top with remaining sauce and cheese mixture. Bake in middle of oven for 30 to 35 minutes, or until golden. Let stand 10 minutes before serving.
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Reviews

RYSWISKGAL
12

RYSWISKGAL

1/16/2006

Thanks Christine for this recipe. Made it tonight and it is very good. I baked the meatballs for 15mins at 475. I also mixed the meatballs in my food processor and added oregano. The meatballs were dry and I was concerned that they would be dry in the ziti, but they were suprisingly moist after baking the casserole. Made two smaller casseroles and froze one. A note though, I did find the 1 pound ground turkey to be a bit misleading as other recipes specifically ask for cooked turkey.

LIZZI
10

LIZZI

10/1/2002

This is time consuming but good.

MCNERK
9

MCNERK

1/20/2003

My husband and children thought this was really bad. I found it edible but not very good. The turkey just doesn't blend with the other flavors well at all.

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