Description
This Healthy Baked Ziti recipe combines lean ground turkey sausage with a medley of vegetables and rich tomato and vodka sauces for a hearty yet nutritious Italian-inspired casserole. Featuring ziti pasta, fresh spinach, and a blend of cottage, parmesan, and mozzarella cheeses, this comforting dish is perfect for a family dinner and strikes a balance between wholesome ingredients and satisfying flavors.
Ingredients
Scale
Pasta
- 1 lb ziti noodles
- 1 Tbsp olive oil
Meat and Vegetables
- 1 lb ground turkey sausage
- 1/2 yellow onion, chopped
- 1 medium zucchini, chopped into small chunks
- 8 oz petite baby bella mushrooms, sliced
- 3 cloves garlic, minced
Seasonings and Sauces
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce (divided; Rao’s used)
- 2 cups vodka sauce (divided; Rao’s used)
Greens and Cheeses
- 2–3 cups baby spinach leaves
- 1 1/2 cups cottage cheese (or ricotta cheese)
- 1/2 cup parmesan cheese
- 1 1/2 cups mozzarella cheese, shredded
Garnish
- Fresh basil, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F and lightly coat a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Brown Turkey Sausage: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey sausage and cook it, breaking it up with a spoon until browned and nearly cooked through.
- Sauté Vegetables and Season: Add chopped onion, zucchini, mushrooms, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to the skillet. Cook until the vegetables soften and release their aromas. Stir in 1 cup each of marinara and vodka sauce, then allow the mixture to simmer gently, letting flavors meld while you prepare the pasta.
- Cook Pasta: Bring a large pot of salted water to rolling boil. Add the ziti noodles and cook according to package instructions until al dente, stirring occasionally. Drain the pasta using a colander and transfer it into the prepared casserole dish.
- Add Spinach to Sauce: Remove the skillet from heat and stir in the baby spinach leaves until they wilt slightly from the residual heat. Pour this vegetable and sausage mixture evenly over the cooked ziti in the casserole dish.
- Combine with Cheeses and Remaining Sauces: Add the remaining 1 cup each of marinara and vodka sauce to the casserole dish. Spoon in the cottage cheese and sprinkle the parmesan cheese on top. Mix gently to evenly combine all ingredients. Finally, sprinkle the shredded mozzarella cheese over the entire casserole.
- Bake and Broil: Cover the casserole with foil and bake for 20 to 25 minutes until hot and bubbling around the edges. Remove the foil and broil for 1 to 2 minutes to achieve a golden, bubbly cheese topping.
- Garnish and Serve: Take the baked ziti out of the oven and allow it to cool slightly. Garnish with fresh basil leaves before serving for a bright, fresh flavor.
Notes
- Substitute ricotta cheese if cottage cheese is not available for a creamier texture.
- Adjust red pepper flakes according to your heat preference, or omit for a milder dish.
- Use Rao’s sauces or your preferred high-quality marinara and vodka sauces for best flavor.
- Ensure pasta is cooked al dente to prevent it from becoming mushy after baking.
- Covering the casserole during baking keeps moisture in and prevents the dish from drying out.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
