Ingredients:
- 16 ounces ziti pasta or similar, cooked about 2 minutes less than package directions
- EVOO
- salt and pepper
- 1 pound ground turkey, original called for 1 pound lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning blend, I use Spice House
- 1 teaspoon fennel seed
- 1/2 teaspoon red pepper flakes
- 28 ounce marinara sauce, I use one jar Rao
- 2 cups full fat ricotta cheese (seasoned with 1 teaspoon oregano and 1 teaspoon Trinidad Lemon Garlic seasoning, recipe called for 1 cup ricotta and 1 cup cottage cheese
- 10 ounces frozen spinach, thawed
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup grated parmesan, I had Asiago
Directions:
If cooking the entire recipe, grease a baking sheet with EVOO lightly. I used a smaller baking sheet to fit 2 servings.
In a large skillet, heat 1-2 teaspoons EVOO over medium heat. Add the ground turkey and cook till turning slightly brown. Add the onion, garlic Italian seasoning, fennel seed and chili flakes. Cook until onion is softened and flavors are fragrant. Set aside. Taste and salt and pepper to taste.
Cook the pasta according to package directions, under cooking about 2 minutes. Add the cooked turkey mixture to pasta and combine. Spread mixture on the bottom of the prepared baking pan.
Squeeze all the water out of the thawed spinach and combine with the ricotta cheese. Add oregano and Trinidad Lemon Garlic spice.
To assemble: Dollop ricotta cheese mixture on top of pasta, then Parmesan and finally mozarrella.
Bake in a preheated 350-degree oven for 20-22 minutes until top is lightly brown.
Cool slightly before serving.
To Freeze: I proportioned into servings mixing the meat and ricotta. I will cook the pasta when ready to serve and add the parmesan and mozzarella when ready to bake.
Printed
