Sunday, February 17, 2013

Baked Ziti Marinara with Italian Ground Turkey

2 Bags Baby Spinach (Washed - Apx. 10 oz) 
2 Large Jars of Marinara Sauce (Apx. 55 oz)- I use Kirkland's from Costco..its GF 
1/2 jar of Mince Garlic
1 Small White Onion
2-3 sweet peppers
1lb Ground Turkey
2 small Zucchini (diced)
Ziti Noodles (16 oz of Mini Penne- I use GF rice ziti noodles)
Ricotta Cheese (16 oz) See Dairy Free Recipe below
Mozzarella (I use a package of Daiya Dairy free Mozzarella)

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. drain.  

Saute diced onions, diced sweet peppers and minced garlic in a separate skillet. Then add ground italian seasoned Turkey. 

Mix one Jar of Marinara Sauce with the diced Zucchini, cooked Ziti Noodles, cooked ground turkey, Spinach, and Ricotta Cheese in a large bowl. Spread 1⁄2 Jar of Marinara Sauce evenly in the bottom of a 9x13 baking dish. Place large bowl mixture into the dish. Spread the remaining 1⁄2 Jar of Marinara Sauce over the top. Sprinkle the Mozzarella right on top. 

Turn the oven to 350. cook dish at least 45 minutes. After 45 minutes, remove lid and let set for 10 minutes to firm up. When you first remove the lid it may look a little soupy, which is why we let it firm up.



  • 2 12-oz. blocks Extra Firm Silken Tofu,
  • 1 t. honey or agave nectar
  • 2 t. apple cider vinegar
  • 2 t. salt, plus more to taste


In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator. Makes 2 cups

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