Why You’ll Love This Baked Ziti with Spinach and Turkey

• It’s a complete meal in one dish. You really don’t need to make a side salad or anything else if you don’t want to. The pasta, protein, and vegetables are all right there, making dinner prep and cleanup an absolute breeze.
• The flavor is deep and satisfying. Using a combination of tomato paste and crushed tomatoes creates a rich, robust sauce that clings beautifully to every tube of ziti. The turkey soaks up all those herby, garlicky notes perfectly.
• It’s wonderfully adaptable. Not a fan of turkey? Swap in ground chicken or beef. Out of mozzarella? A mix of provolone and parmesan works beautifully. This recipe is a fantastic template for whatever you have on hand.
• It freezes like a dream. You can assemble the whole thing, pop it in the freezer before baking, and have a fantastic homemade meal ready for a future busy night. It’s like giving your future self a delicious gift.

Ingredients & Tools

• 1 lb ziti pasta
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb lean ground turkey
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 5 oz fresh baby spinach
• 15 oz ricotta cheese
• 1 large egg
• 1/4 cup grated parmesan cheese
• 8 oz low-moisture mozzarella cheese, shredded (divided)
• Fresh basil for garnish (optional)

Tools: 9×13 inch baking dish, large pot for boiling pasta, large skillet or Dutch oven, mixing bowls

A quick note on the cheeses—using whole-milk ricotta and low-moisture mozzarella really makes a difference in creaminess and meltability, but part-skim versions will work in a pinch. And that egg in the ricotta mixture? It’s the secret to keeping everything beautifully bound together.

Nutrition (per serving)

• Calories: 520 kcal
• Protein: 35 g
• Fat: 18 g
• Carbohydrates: 55 g
• Fiber: 5 g

Serves: 8 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip browning the tomato paste. This is one of those little chef tricks that adds a ton of flavor. Cooking it for a minute or two with the turkey and onions deepens its flavor and removes any raw, tinny taste.
• Undercook your pasta. Seriously, take it out of the boiling water a solid 2-3 minutes before the package says it’s “al dente.” It’s going to continue cooking in the hot sauce in the oven, and you want it to have some bite, not turn to mush.
• Wilt the spinach properly. It might look like a mountain of greens, but it wilts down surprisingly fast. Stir it into the hot sauce until it’s just limp and bright green. Overcooking it can make it slimy and release too much water into your dish.
• Let it rest before serving. I know it’s tempting to dive right in, but giving the baked ziti 10 minutes to set up after it comes out of the oven means you’ll get clean, beautiful slices instead of a cheesy, saucy landslide on your plate.

How to Make Baked Ziti with Spinach and Turkey

Serving Suggestions

Complementary Dishes

• A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the pasta beautifully, balancing the whole meal.
• Garlic bread or cheesy breadsticks — Because you can never have too much carbs and cheese, right? It’s perfect for scooping up any extra sauce.
• Roasted broccoli or green beans — A simple, crispy roasted vegetable adds a nice textural contrast and makes the plate feel even more complete.

Drinks

• A medium-bodied red wine like a Chianti or Sangiovese — The bright acidity and cherry notes in these wines are a classic partner for tomato-based pasta dishes.
• Sparkling water with a squeeze of lime — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites of the hearty ziti.
• An Italian-style lager — A crisp, clean beer like a Peroni won’t overpower the dish and its carbonation is a great match for the cheese.

Something Sweet

• Affogato (espresso poured over vanilla ice cream) — It’s sophisticated, simple, and the bitter coffee alongside the sweet cream is the perfect endnote.
• Lemon sorbet — This is the ultimate palate cleanser. It’s light, zingy, and feels like a fresh start after a rich meal.
• Dark chocolate almond biscotti — Something you can nibble on with a cup of coffee that isn’t too heavy but still satisfies that sweet tooth.

Top Mistakes to Avoid

• Overcooking the pasta initially. This is the number one reason for mushy baked ziti. Remember, it continues to cook in the oven, so you want it quite firm when you drain it.
• Using a watery ricotta. If your ricotta seems wet, drain it in a fine-mesh strainer for 15 minutes or give it a quick blot with paper towels. Excess moisture can make the final dish soupy.
• Skipping the rest time. I’ve messed this up before too, diving in with a spoon straight from the oven. It’s a hot, delicious mess. Letting it rest allows the cheese and sauce to set, so you get neat portions.
• Packing the layers down too firmly. When you assemble the ziti, just spread the layers gently. Packing it down can make the final texture dense and stodgy instead of light and layered.

Expert Tips

• Tip: Grate your own mozzarella from a block. The pre-shredded stuff is coated with anti-caking agents like potato starch, which prevents it from melting as smoothly and can give the topping a grainy texture.
• Tip: For a deeper flavor, let the assembled but unbaked ziti sit in the fridge for a few hours or overnight. This lets the pasta really soak up the sauce, resulting in an even more flavorful dish.
• Tip: If you’re using a glass baking dish, remember that it retains heat longer than metal. You might want to reduce the oven temperature by 25°F to prevent the edges from over-browning or burning.
• Tip: Add a pinch of nutmeg to your ricotta mixture. It’s a tiny addition, but it adds a wonderful, warm complexity that pairs magically with both the spinach and the cheese.

FAQs

Can I make this baked ziti ahead of time?
Absolutely, and it’s a fantastic make-ahead meal. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time since it will be going into the oven cold. You can also freeze the unbaked ziti for up to 3 months; just thaw it in the fridge overnight before baking.

Can I use a different type of pasta?
Of course! Ziti is classic, but penne, rigatoni, or even mezze maniche are all great tube-shaped alternatives that hold the sauce well. The key is to stick with a short pasta that has nooks and crannies for the sauce and cheese to hide in. I’d avoid long pasta like spaghetti or fettuccine for this particular bake.

My baked ziti turned out a bit dry. What happened?
This usually happens for one of two reasons. First, the pasta might have been overcooked before baking, absorbing too much of the sauce. Second, the dish might have been baked for a little too long. The sauce should look bubbly around the edges, but the center doesn’t need to be super firm. Remember, it continues to cook from residual heat as it rests.

Is there a good vegetarian substitute for the turkey?
Definitely! You can use a plant-based ground “meat” alternative, or for a whole-food option, try using a full pound of sliced mushrooms. Sauté them until they’ve released their water and are nicely browned—they’ll provide a wonderful meaty texture and umami flavor that works beautifully here.

How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat, the microwave is quick but can make the pasta a bit soft. For best results, reheat individual portions in a 350°F oven in an oven-safe dish, covered with foil, for about 15-20 minutes, or until hot all the way through. A splash of water or extra tomato sauce before reheating can help revive the sauciness.