Easy Baked Ziti with Ground Turkey

I didn’t grow up eating baked ziti—my mom was more of a casserole-from-a-box kind of cook. But when I first tried it at a friend’s house in college, I was hooked. All that cheesy, saucy pasta baked together until bubbly? Yes, please.

The thing is, traditional baked ziti can be pretty heavy with all that Italian sausage and cheese. So I started making mine with ground turkey instead, and honestly? Nobody at my dinner table can tell the difference. The trick is using good pasta sauce and not skimping on the seasonings. This version has all the comfort food vibes without leaving you in a food coma on the couch afterward.

What to Look for in Ground Turkey

Ground turkey usually comes labeled with different fat percentages, typically ranging from 93% lean to 99% lean.

93% lean is the best choice here. The slightly higher fat content gives you better flavor and moisture throughout the dish. The super lean 99% lean varieties can turn out a bit dry and lack the richness you want in a hearty pasta bake.

If you can only find the leaner options, just be careful not to overcook it when browning. The pasta sauce will help keep everything moist.

One last thing: ground turkey is usually sold in 1-pound packages, so you’ll need two to get the 1.5 pounds called for in this recipe.

Ingredients You Can Easily Swap

• Penne: While penne works great, you can use rigatoni, ziti (obviously), or even rotini. Just stick with a tube-shaped or ridged pasta that holds sauce well – avoid using long noodles like spaghetti for this dish.
• Red wine: If you don’t have red wine or prefer not to use it, replace it with an equal amount of beef broth or just add a bit more pasta sauce.
• Mozzarella: Fresh mozzarella, pre-shredded mozzarella, or even a blend of Italian cheeses all work fine. You can also mix in some ricotta cheese for a creamier texture – just dollop about 1 cup throughout the dish.
• Pasta sauce: Store-bought marinara is totally fine, but you can also use crushed tomatoes seasoned with Italian herbs if that’s what you have on hand.

Common Mistakes to Watch Out For

Undercook your pasta on purpose. Pull it out about 2 minutes before it is fully done. It will continue cooking in the oven, and fully cooked pasta going in will come out overcooked and mushy.

Take your time browning the ground turkey. Rushing this step leads to dry, flavorless meat. Break it up into small pieces and let it develop some color before adding any sauce.

Do not skip the pasta water. That starchy liquid helps the sauce cling to the pasta and keeps the whole casserole from drying out during baking.

Keep the foil on for the first part of baking. It traps steam and helps everything cook through evenly. Only remove it at the end to let the cheese brown on top.

What I Like to Serve Alongside This

This dish pairs well with a handful of simple sides that balance out all that cheesy richness. Here are a few of my favorites:

• A crisp green salad with romaine, cherry tomatoes, and red onion tossed in an Italian dressing or balsamic vinaigrette
• Garlic bread for that buttery, garlicky crunch that works perfectly alongside the pasta
• Roasted vegetables like zucchini, bell peppers, or broccoli to round out the meal without feeling too stuffed

Leftovers and Storage Tips

Store: Leftover baked ziti keeps really well in the fridge for up to 4 days. Just let it cool down, then cover the baking dish tightly with foil or transfer portions to airtight containers. It actually tastes even better the next day once all those flavors have had time to hang out together.

Freeze: This is one of those dishes that’s perfect for freezing. You can freeze the whole thing before or after baking for up to 3 months. I like to portion it out into individual servings so I can grab just what I need for a quick dinner without thawing the whole pan.

Reheat: To warm it up, cover with foil and bake at 350°F for about 20-25 minutes if it’s from the fridge, or 45 minutes if frozen. You can also microwave individual portions for a few minutes, stirring halfway through to heat evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 150-165 g
• Fat: 100-115 g
• Carbohydrates: 140-160 g

Ingredients

For the sauce:

• 1.75 lb ground turkey (I use Honeysuckle White for better flavor)
• 1.5 tbsp olive oil
• 3/4 cup onions, chopped
• 3 garlic cloves (freshly minced for best flavor)
• 28 oz pasta sauce (I prefer Rao’s Marinara for a homemade taste)
• 2.5 tsp salt
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 1 tsp Italian seasoning
• 3 oz red wine (optional but adds a rich depth of flavor)

For the assembly:

• 2 cups penne (cooked al dente so it stays firm after baking)
• 2.5 cups mozzarella, shredded
• 1/2 cup parmesan, grated
• 1/2 cup ricotta cheese
• fresh parsley, chopped

Step 1: Prepare the Mise en Place and Preheat

• 1.5 tbsp olive oil
• 3/4 cup onions, chopped
• 3 garlic cloves, freshly minced
• 2.5 tsp salt
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 1 tsp Italian seasoning

Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with olive oil.

While the oven heats, chop the onions into small, even pieces and mince the garlic cloves fresh (this makes a noticeable difference in flavor).

Measure out all your dried seasonings into a small bowl so they’re ready to add quickly during cooking.

This preparation ensures you’re not scrambling when the turkey is browning.

Step 2: Cook the Pasta to Al Dente

• 2 cups penne
• salt for pasta water

Bring a large pot of salted water to a boil and add the penne.

Cook according to package directions but taste at the minimum time—you want it just barely tender with a slight firmness in the center since it will continue cooking in the oven.

Drain the pasta and reserve 1/2 cup of the starchy pasta water in a small bowl, then set the cooked pasta aside.

The pasta water acts as a binder in the sauce and helps keep the final dish creamy.

Step 3: Brown the Turkey and Build Flavor

• 1.75 lb ground turkey
• 1.5 tbsp olive oil
• 3/4 cup onions, chopped
• 3 garlic cloves, freshly minced

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Add the ground turkey and cook, breaking it into small pieces with a spoon, until it’s no longer pink and beginning to brown around the edges (about 5-7 minutes).

This browning develops deeper flavor through the Maillard reaction.

Add the chopped onions and minced garlic, then sauté for another 2-3 minutes until the onions become translucent and fragrant.

Step 4: Build the Sauce with Seasonings and Wine

• 28 oz pasta sauce
• measured seasonings from Step 1
• 3 oz red wine

Pour in the pasta sauce and add all the measured seasonings from Step 1 (salt, pepper, garlic powder, and Italian seasoning).

Stir well to combine.

If using red wine, add it now and let the sauce simmer for 2-3 minutes so the wine’s acidity mellows and integrates into the sauce.

I find that even though the wine is optional, those few minutes of simmering add a subtle richness that elevates the whole dish.

Step 5: Combine Pasta with Sauce and Cheese Base

• cooked pasta from Step 2
• pasta water from Step 2
• sauce mixture from Step 4
• 1.5 cups mozzarella, shredded
• 1/4 cup parmesan, grated
• 1/2 cup ricotta cheese

Add the cooked pasta from Step 2 to the turkey sauce, then pour in the reserved pasta water and stir until everything is well combined and evenly coated.

In a small bowl, mix together the ricotta cheese, 1.5 cups of the shredded mozzarella, and 1/4 cup of the parmesan cheese.

Fold this cheese mixture into the pasta-sauce combination until just combined—this creates pockets of creamy richness throughout the dish.

Step 6: Assemble and Bake Covered

• pasta-sauce mixture from Step 5
• 1 cup mozzarella, shredded
• 1/4 cup parmesan, grated

Pour the entire pasta mixture into your prepared baking dish and spread it in an even layer.

Top with the remaining 1 cup of mozzarella and 1/4 cup of parmesan, sprinkling them evenly across the surface.

Cover the dish tightly with aluminum foil to trap steam and help the cheese melt evenly.

Bake for 15-20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.

Step 7: Finish with Browning and Garnish

• fresh parsley, chopped

Remove the foil carefully (watch for steam) and return the dish to the oven for 3-5 minutes to lightly brown the top of the cheese.

Remove from the oven and let cool for 2-3 minutes—this resting time helps the dish set slightly so it won’t be soupy when plated.

Top generously with fresh chopped parsley for color and brightness, then serve directly from the dish or portion into bowls.

Easy Baked Ziti with Ground Turkey

Delicious Easy Baked Ziti with Ground Turkey recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings: 7 servings

Calories: 2300

Ingredients Method

Ingredients

  

For the sauce::

• 1.75 lb ground turkey (I use Honeysuckle White for better flavor)
• 1.5 tbsp olive oil
• 3/4 cup onions, chopped
• 3 garlic cloves (freshly minced for best flavor)
• 28 oz pasta sauce (I prefer Rao’s Marinara for a homemade taste)
• 2.5 tsp salt
• 1/2 tsp black pepper
• 3/4 tsp garlic powder
• 1 tsp Italian seasoning
• 3 oz red wine (optional but adds a rich depth of flavor)

For the assembly::

• 2 cups penne (cooked al dente so it stays firm after baking)
• 2.5 cups mozzarella, shredded
• 1/2 cup parmesan, grated
• 1/2 cup ricotta cheese
• fresh parsley, chopped

Method

 

1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish with olive oil. While the oven heats, chop the onions into small, even pieces and mince the garlic cloves fresh (this makes a noticeable difference in flavor). Measure out all your dried seasonings into a small bowl so they’re ready to add quickly during cooking. This preparation ensures you’re not scrambling when the turkey is browning.
2. Bring a large pot of salted water to a boil and add the penne. Cook according to package directions but taste at the minimum time—you want it just barely tender with a slight firmness in the center since it will continue cooking in the oven. Drain the pasta and reserve 1/2 cup of the starchy pasta water in a small bowl, then set the cooked pasta aside. The pasta water acts as a binder in the sauce and helps keep the final dish creamy.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a spoon, until it’s no longer pink and beginning to brown around the edges (about 5-7 minutes). This browning develops deeper flavor through the Maillard reaction. Add the chopped onions and minced garlic, then sauté for another 2-3 minutes until the onions become translucent and fragrant.
4. Pour in the pasta sauce and add all the measured seasonings from Step 1 (salt, pepper, garlic powder, and Italian seasoning). Stir well to combine. If using red wine, add it now and let the sauce simmer for 2-3 minutes so the wine’s acidity mellows and integrates into the sauce. I find that even though the wine is optional, those few minutes of simmering add a subtle richness that elevates the whole dish.
5. Add the cooked pasta from Step 2 to the turkey sauce, then pour in the reserved pasta water and stir until everything is well combined and evenly coated. In a small bowl, mix together the ricotta cheese, 1.5 cups of the shredded mozzarella, and 1/4 cup of the parmesan cheese. Fold this cheese mixture into the pasta-sauce combination until just combined—this creates pockets of creamy richness throughout the dish.
6. Pour the entire pasta mixture into your prepared baking dish and spread it in an even layer. Top with the remaining 1 cup of mozzarella and 1/4 cup of parmesan, sprinkling them evenly across the surface. Cover the dish tightly with aluminum foil to trap steam and help the cheese melt evenly. Bake for 15-20 minutes until the cheese is completely melted and the sauce is bubbling around the edges.
7. Remove the foil carefully (watch for steam) and return the dish to the oven for 3-5 minutes to lightly brown the top of the cheese. Remove from the oven and let cool for 2-3 minutes—this resting time helps the dish set slightly so it won’t be soupy when plated. Top generously with fresh chopped parsley for color and brightness, then serve directly from the dish or portion into bowls.