Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 medium Courgette (Zucchini), finely diced
  • 5 pounds Lean Ground Turkey (93% or 97% lean)
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 2 (28-ounce) cans Low-Sodium Crushed Tomatoes
  • 1/2 cup Low-Sodium Chicken or Vegetable Stock
  • Salt & Freshly Ground Black Pepper, To taste
  • 1 pound Whole Wheat Ziti or Penne Pasta (cooked al dente)
  • 15 ounces Part-Skim Ricotta Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1/4 teaspoon Ground Nutmeg
  • 2 cups Part-Skim Mozzarella Cheese, shredded (divided)
  • 1/4 cup Grated Parmesan Cheese

Instructions:

  1. Sauté the Aromatics: Heat the olive oil in the Dutch oven over medium-high heat. Add the diced onion, carrot, and courgette. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  2. Brown the Turkey: Push the sautéed vegetables to one side. Add the ground turkey to the empty space and break it up with a wooden spoon. Cook until the meat is fully browned, about 5–7 minutes.
  3. Finish the Base: Drain off any excess liquid. Stir in the minced garlic, oregano, and basil. Cook for 1 minute until fragrant.
  4. Simmer: Pour in the crushed tomatoes and the stock. Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially and allow to cook for at least 30 minutes, stirring occasionally. (If the sauce seems watery, remove the lid for the last 10 minutes to thicken.)
  5. Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the Ziti and cook for 1 minute less than the package directions (al dente). Drain thoroughly. Do not rinse the pasta.
  6. Mix the Ricotta Filling: In a medium bowl, combine the part-skim ricotta, beaten egg, fresh parsley, ground nutmeg, Parmesan cheese, and 1.5 cups of the shredded mozzarella. Season lightly with salt and pepper. Stir until fully combined.
  7. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  8. Combine Pasta and Sauce: Pour the cooked, drained pasta into the Dutch oven with the ragù. Toss gently until every piece of Ziti is coated in sauce.
  9. Layer the Dish: Spread half of the pasta mixture evenly into the prepared baking dish. Dollop the entire ricotta mixture over the pasta and gently spread it into an even layer. Top with the remaining half of the pasta mixture.
  10. Bake: Cover the baking dish tightly with aluminium foil. Bake for 20 minutes.
  11. Final Melt: Remove the foil, sprinkle the remaining 1/2 cup of shredded mozzarella over the top. Return to the oven, uncovered, and bake for another 5 minutes, or until the cheese is melted and bubbling slightly golden brown.
  12. Rest and Serve: Allow the Baked Ziti to rest for 10 minutes before slicing and serving. This ensures the sauces set and prevents the dish from collapsing.