Baked Ziti with Ground Turkey and Spinach

Baked ziti, but make it sneaky. Grated carrot melting into the tomato sauce, a mountain of spinach hiding under all that cheese, creamy ricotta pockets throughout.

Pasta that hugs you AND packs in actual vegetable content? I’ll take it.

Why Ground Turkey Works Here

Ground turkey is the LEAN MVP here (seriously, it just works). It soaks up the tomato sauce like a sponge and lets the garlic, basil, and red wine do the heavy lifting without competing. Look for 85/15 or 93/7 ground turkey at the store. Leaner dries out fast and turns mealy, fattier makes the sauce greasy. Butterball’s lean blend is a solid pick.

Break the turkey into SMALL pieces while it cooks (think crumble, not chunk). You’re building flavor foundation, not forming meatballs. Cook just until no pink remains, then stop…. overcooking is the enemy of tender turkey in any baked pasta situation. The 3 tablespoons of olive oil aren’t optional either. Turkey doesn’t render much fat on its own, so that oil keeps everything moist and carries flavor.

How to Get a Golden Cheesy Top

Step 1: Spread the mozzarella and parmesan cheese in an EVEN layer over the entire surface. Every bit should be covered for a uniform golden crust!

Step 2: Bake at 400°F for 20 minutes first. This melts the cheese completely and heats the ziti all the way through.

Step 3: Crank the oven up to 450°F and bake for 5 more minutes. WATCH IT CLOSELY! The cheese will bubble and turn golden-brown.

This high-heat blast gives you that perfectly crispy, cheesy top. Let the ziti rest for 5 minutes so the cheese sets nicely before serving.

Don’t Skip the Al Dente Step

Pull pasta out 1 to 2 minutes BEFORE the package says it’s done. It looks underdone and that’s the point. The noodles keep cooking in the oven for 20+ minutes, so fully cooking them on the stovetop leaves mushy pasta dissolving into the sauce.

And RESIST rinsing. That starchy coating helps the ricotta and sauce cling to every noodle. Drain, toss, and trust the process.

Make-Ahead & Freezer Tips

Built for batch cooking, or for those nights when dinner should be waiting on YOU. Plan ahead without losing texture or flavor

1. Assemble through Step 6, cover with foil, and refrigerate up to 48 hours. Pull it out 30 minutes before baking (cold dishes bake unevenly
2. Wrap the dish in plastic first, then foil. Holds up to 3 months in the freezer
3. Thaw overnight in the fridge, OR bake from frozen at 400°F covered for 60 to 75 minutes. Uncover and crank to 450°F for that golden finish
4. Cook pasta 1 to 2 minutes shy of al dente when freezing ahead. It keeps softening during the second bake
5. Cool leftovers fully, freeze in single-serve containers, and reheat covered at 350°F (about 25 minutes

Storage & Reheating

Cool completely, then STORE in an airtight container in the fridge for up to 4 days. For longer keeping, FREEZE it (either before or after baking) wrapped tightly for up to 3 months.

Reheat in a 350°F oven covered with foil for 20 minutes, adding a splash of water or sauce to keep things moist. The microwave works in a pinch but tends to dry out the cheese… go LOW and slow when you can.

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: Chop and Prep Ingredients

• 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: Sauté Aromatics and Brown 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

• 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: Boil Pasta Al Dente

• 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: Fold in Spinach and Ricotta

• 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: Layer and Bake

• 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: Garnish and Rest

• 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.