While you set a large pot of salted water to boil, blend together the marinara sauce, cottage cheese, spinach, and finely grated zucchini until completely smooth. This creates a creamy, vegetable-enriched sauce that will distribute evenly throughout the dish. Set the blended sauce aside. Having your sauce ready before the pasta finishes cooking keeps the workflow efficient and prevents the pasta from sitting around and becoming mushy.

Add the ziti to boiling water and cook for 1-2 minutes less than the package directions to keep it al dente (it will continue cooking in the oven). While the pasta cooks, heat olive oil in a large skillet over medium-high heat and add the ground turkey, breaking it apart as it cooks. Season the turkey generously with garlic powder, onion powder, italian seasoning, red pepper flakes, salt, and pepper. Cook until the turkey is fully browned and no pink remains, about 6-8 minutes. I like to add the spices early so they bloom in the fat from the meat, creating more depth than if added at the end.

Drain the pasta and coat lightly with a bit of olive oil to prevent sticking. In a large bowl, combine the drained pasta, cooked ground turkey from Step 2, blended sauce mixture from Step 1, and 1 cup of shredded mozzarella. Toss everything together until well combined and evenly distributed. The mixture should be creamy and well-coated with sauce—this is what makes the baked ziti so comforting.

Preheat your oven to 375°F if you haven't already. Transfer the pasta mixture into a 9x13 inch baking dish, spreading it evenly. Top with the remaining 1/4 cup of shredded mozzarella to create a golden, melted top. Bake uncovered for 40-45 minutes until the top is golden brown and the edges are bubbling. I like to check it around the 35-minute mark to see how the top is browning, as ovens vary.

Remove the baked ziti from the oven and let it rest for 5 minutes before serving. This allows the dish to set slightly, making it easier to portion and helping the flavors come together.