Simple Baked Ziti with Ground Turkey and Spinach

Baked ziti is one of those dinners that makes everyone happy. It’s cheesy, comforting, and somehow tastes even better the next day for lunch. But I’ll be honest—sometimes the classic version feels a little heavy, especially on a weeknight when I’m trying to get something decent on the table.

That’s where this version comes in. I use ground turkey instead of beef and toss in a good amount of spinach to lighten things up without losing any of that cozy, baked pasta goodness. The turkey keeps it lean, and the spinach practically melts into the sauce so my kids don’t even complain about it. Plus, with ricotta mixed throughout and melted mozzarella on top, you still get all that creamy, cheesy comfort you’re craving.

The best part? It feeds a crowd and reheats like a dream. Make it on Sunday and you’ve got lunches sorted for half the week.

What Kind of Ground Turkey Should I Use?

For baked ziti, you’ll want to pick up ground turkey that has a bit of fat content to keep things moist and flavorful. I’d recommend going with 93/7 or 85/15 lean-to-fat ratio rather than the super lean 99% fat-free stuff, which can end up dry and a little bland. Ground turkey comes in different grinds too – regular ground turkey (which is a mix of light and dark meat) will give you the best flavor, while ground turkey breast is leaner but can be a bit tougher. You can find ground turkey fresh or frozen at most grocery stores, and both work perfectly fine for this recipe as long as you thaw the frozen turkey completely before cooking.

Options for Substitutions

This baked ziti is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground turkey: You can easily swap ground turkey for ground beef, chicken, or even Italian sausage if you want more flavor. For a vegetarian version, try crumbled firm tofu or plant-based ground meat.
• Spinach: Fresh or frozen spinach both work great here. If using frozen, make sure to thaw it completely and squeeze out all the excess water before adding it to the dish. You could also use kale or Swiss chard instead.
• Ricotta cheese: Cottage cheese makes a good substitute for ricotta – just give it a quick blend in the food processor if you want a smoother texture. You can also use mascarpone for a richer dish.
• Red wine: If you don’t cook with wine, replace it with beef or chicken broth plus a splash of balsamic vinegar for that tangy depth.
• Ziti pasta: Can’t find ziti? Penne, rigatoni, or any tube-shaped pasta will work just fine. The key is using a pasta shape that holds the sauce well.
• Fresh herbs: If you only have dried herbs on hand, use about 1 teaspoon each of dried parsley and basil instead of the fresh amounts listed.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked ziti is overcooking the pasta during the initial boil – since it bakes for another 20 minutes in the oven, you want to undercook it by about 2 minutes so it doesn’t turn mushy in the final dish. Another common error is not draining the ground turkey properly after browning, which can make your sauce watery and prevent it from thickening during the simmer. To get the best flavor, make sure you let the tomato sauce simmer for the full 20 minutes so the flavors can develop and the sauce reduces to the right consistency. Finally, don’t skip letting the casserole rest for 5-10 minutes after baking – this allows the cheese to set and makes it much easier to serve without everything sliding apart on the plate.

What to Serve With Baked Ziti?

A simple green salad with Italian dressing is my go-to side for baked ziti since it balances out all that cheesy, saucy pasta. I always make garlic bread too – there’s something about buttery, crispy bread that just works perfectly for scooping up any extra sauce on your plate. If you want to add more veggies to the meal, roasted broccoli or green beans with a squeeze of lemon are great options that won’t compete with the flavors already in the dish. For a lighter touch, you could also serve it with a Caesar salad or some crusty Italian bread on the side.

Storage Instructions

Store: Baked ziti keeps really well in the fridge, which makes it perfect for meal prep. Just cover it tightly with foil or transfer to an airtight container, and it’ll stay good for up to 4 days. The flavors actually get even better the next day!

Freeze: This is one of those dishes that freezes like a dream. You can freeze the whole pan (wrapped well in plastic wrap and foil) or portion it out into individual servings for easy grab-and-go meals. It’ll keep in the freezer for up to 3 months.

Reheat: To warm it up, cover with foil and bake at 350°F until heated through, about 20-25 minutes from the fridge or 45 minutes from frozen. You can also microwave individual portions for a quick lunch, just add a splash of water to keep it from drying out.

Estimated Nutrition

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

• Calories: 3200-3500
• Protein: 150-170 g
• Fat: 105-120 g
• Carbohydrates: 380-420 g

Ingredients

For the sauce and meat:

• 1 lb ground turkey (I use Butterball lean ground turkey)
• 3 tbsp olive oil
• 3/4 cup yellow onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 3/4 cup carrot (grated small to melt into the sauce)
• 28 oz peeled tomatoes (San Marzano style provides the best acidity)
• 15 oz tomato puree
• 1/4 cup red wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp parsley
• 3 tbsp basil

For the assembly:

• 1 lb pasta (I prefer Barilla Ziti or Penne for this)
• 7 oz spinach (coarsely chopped for even distribution)
• 1.25 cup ricotta cheese (full-fat provides a much creamier texture)
• 1/8 tsp nutmeg

For the topping:

• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese

Step 1: Prepare Mise en Place and Preheat Oven

• 3/4 cup yellow onion, finely diced
• 3/4 cup carrot, grated
• 4 garlic cloves, minced
• 7 oz spinach, coarsely chopped
• 2 tbsp parsley
• 3 tbsp basil

Preheat your oven to 400°F.

While it heats, prepare all ingredients: finely dice the yellow onion into 1/4-inch pieces, grate the carrot into small pieces, mince the garlic cloves, coarsely chop the spinach, and finely chop the parsley and basil.

Measuring and prepping everything now will ensure smooth cooking without interruptions.

I like to keep my herbs separate so I can add them at the right moment for maximum freshness.

Step 2: Build the Sauce Base with Ground Turkey

• 3 tbsp olive oil
• 3/4 cup yellow onion, diced
• 3/4 cup carrot, grated
• 4 garlic cloves, minced
• 1 lb ground turkey
• 1/4 cup red wine

Heat 3 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.

Add the diced onion and grated carrot, cooking for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent—this builds the flavor foundation.

Add the minced garlic and cook for 30 seconds until fragrant, then add the ground turkey, breaking it into small pieces as it cooks.

Once the turkey is no longer pink (about 5 minutes), pour in the red wine and scrape up any browned bits from the bottom of the pan, letting the wine reduce by half.

This deglazing step extracts all the savory flavors stuck to the pan.

Step 3: Simmer the Tomato Sauce with Seasonings

• turkey and vegetable mixture from Step 2
• 28 oz peeled tomatoes
• 15 oz tomato puree
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Stir the peeled tomatoes, tomato puree, salt, black pepper, and red pepper flakes into the turkey mixture from Step 2.

Bring to a gentle simmer over medium heat and cook for 20 minutes, stirring occasionally.

The sauce will thicken slightly and the flavors will meld together beautifully.

I find that letting the sauce simmer allows the acidity from the San Marzano tomatoes to soften and the spices to fully integrate into the base.

Step 4: Cook the Pasta

• 1 lb pasta

While the sauce simmers in Step 3, bring a large pot of salted water to a boil and cook the pasta according to package directions, but drain it 1-2 minutes before it reaches full tenderness.

The pasta will continue to cook in the oven, so you want it slightly firm (al dente) at this stage.

Drain the pasta and set aside—do not rinse it, as the starch helps the sauce cling to the noodles.

Step 5: Combine Pasta, Spinach, and Ricotta with Sauce

• tomato sauce from Step 3
• cooked pasta from Step 4
• 7 oz spinach, chopped
• 1.25 cup ricotta cheese
• 1/8 tsp nutmeg

Remove the tomato sauce from Step 3 from heat and let it cool for 1-2 minutes.

Add the cooked pasta from Step 4 and the chopped spinach to the sauce, stirring gently until the spinach begins to wilt into the warm mixture.

In a small bowl, combine the full-fat ricotta cheese with the nutmeg, then fold this mixture into the pasta and sauce until evenly distributed.

The ricotta will create creamy pockets throughout the dish—full-fat ricotta really makes a difference in the final texture here.

Step 6: Assemble and Bake the Ziti

• pasta mixture from Step 5
• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese

Transfer the pasta mixture from Step 5 to a 9×13 inch baking dish or similar size.

Spread it evenly, then top with the mozzarella cheese and parmesan cheese.

Place in the preheated 400°F oven and bake for 20 minutes until the pasta is heated through and the cheese is melted.

For a golden, crispy top, increase the oven temperature to 450°F and bake for an additional 5 minutes, watching carefully to prevent burning.

Step 7: Finish and Serve

• baked ziti from Step 6
• 2 tbsp parsley, chopped
• 3 tbsp basil, chopped

Remove the baked ziti from the oven and let it rest for 5 minutes before serving—this allows the cheeses to set slightly and makes plating cleaner.

Garnish with the fresh parsley and basil you prepared in Step 1, adding brightness and freshness to each serving.

Simple Baked Ziti with Ground Turkey and Spinach

Delicious Simple Baked Ziti with Ground Turkey and Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Calories: 3350

Ingredients Method

Ingredients

  

For the sauce and meat::

• 1 lb ground turkey (I use Butterball lean ground turkey)
• 3 tbsp olive oil
• 3/4 cup yellow onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves (freshly minced for best flavor)
• 3/4 cup carrot (grated small to melt into the sauce)
• 28 oz peeled tomatoes (San Marzano style provides the best acidity)
• 15 oz tomato puree
• 1/4 cup red wine
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp parsley
• 3 tbsp basil

For the assembly::

• 1 lb pasta (I prefer Barilla Ziti or Penne for this)
• 7 oz spinach (coarsely chopped for even distribution)
• 1.25 cup ricotta cheese (full-fat provides a much creamier texture)
• 1/8 tsp nutmeg

For the topping::

• 1 cup mozzarella cheese
• 1/4 cup parmesan cheese

Method

 

1. Preheat your oven to 400°F. While it heats, prepare all ingredients: finely dice the yellow onion into 1/4-inch pieces, grate the carrot into small pieces, mince the garlic cloves, coarsely chop the spinach, and finely chop the parsley and basil. Measuring and prepping everything now will ensure smooth cooking without interruptions. I like to keep my herbs separate so I can add them at the right moment for maximum freshness.
2. Heat 3 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced onion and grated carrot, cooking for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent—this builds the flavor foundation. Add the minced garlic and cook for 30 seconds until fragrant, then add the ground turkey, breaking it into small pieces as it cooks. Once the turkey is no longer pink (about 5 minutes), pour in the red wine and scrape up any browned bits from the bottom of the pan, letting the wine reduce by half. This deglazing step extracts all the savory flavors stuck to the pan.
3. Stir the peeled tomatoes, tomato puree, salt, black pepper, and red pepper flakes into the turkey mixture from Step 2. Bring to a gentle simmer over medium heat and cook for 20 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will meld together beautifully. I find that letting the sauce simmer allows the acidity from the San Marzano tomatoes to soften and the spices to fully integrate into the base.
4. While the sauce simmers in Step 3, bring a large pot of salted water to a boil and cook the pasta according to package directions, but drain it 1-2 minutes before it reaches full tenderness. The pasta will continue to cook in the oven, so you want it slightly firm (al dente) at this stage. Drain the pasta and set aside—do not rinse it, as the starch helps the sauce cling to the noodles.
5. Remove the tomato sauce from Step 3 from heat and let it cool for 1-2 minutes. Add the cooked pasta from Step 4 and the chopped spinach to the sauce, stirring gently until the spinach begins to wilt into the warm mixture. In a small bowl, combine the full-fat ricotta cheese with the nutmeg, then fold this mixture into the pasta and sauce until evenly distributed. The ricotta will create creamy pockets throughout the dish—full-fat ricotta really makes a difference in the final texture here.
6. Transfer the pasta mixture from Step 5 to a 9x13 inch baking dish or similar size. Spread it evenly, then top with the mozzarella cheese and parmesan cheese. Place in the preheated 400°F oven and bake for 20 minutes until the pasta is heated through and the cheese is melted. For a golden, crispy top, increase the oven temperature to 450°F and bake for an additional 5 minutes, watching carefully to prevent burning.
7. Remove the baked ziti from the oven and let it rest for 5 minutes before serving—this allows the cheeses to set slightly and makes plating cleaner. Garnish with the fresh parsley and basil you prepared in Step 1, adding brightness and freshness to each serving.