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Baked Ziti with Turkey Meatballs

10
Category : Turkey

Yield: 1 servings

Ingredients (Help):
FOR MEATBALLS
1 lb Ground turkey
1 lg Garlic clove; minced
3/4 c Fresh bread crumbs
1/2 c Finely chopped onion
3 tb Pine nuts; toasted, cooled,
; and chopped
1/2 c Minced fresh parsley leaves;
-(preferably
; flat-leafed)
1 lg Egg; beaten lightly
1 ts Salt
1 ts Black pepper
4 tb Olive oil
1 lb Ziti or penne
1 1/2 c Coarsely grated mozzarella
-cheese; (about 6 ounces)
1 c Freshly grated Romano
-cheese; (about 3 ounces)
6 c Winter tomato sauce; about
A; (15-ounce) container
; ricotta cheese

Make meatballs:

In a bowl stir together well turkey, garlic, bread crumbs, onion, pine
nuts, parsley, egg, salt, and pepper and form into meatballs about 1
inch in diameter. In a large heavy skillet heat 2 tablespoons oil over
moderately high heat until hot but not smoking and cook half of
meatballs, shaking skillet, until browned and cooked through, about 4
minutes. Transfer meatballs to paper towels to drain and brown
remaining meatballs in remaining 2 tablespoons oil in same manner.

Preheat oven to 375F. and oil a 3- to 4-quart gratin dish or other
shallow baking dish.

In a kettle of salted boiling water cook pasta until just al dente,
about 8 minutes, and drain well. In a small bowl toss together
mozzarella and Romano.

Spoon about 1 1/2 cups tomato sauce and half of meatballs into
prepared dish and spoon half of pasta on top. Spread half remaining
sauce and half cheese mixture over pasta. Top with remaining
meatballs and drop dollops of ricotta over meatballs. Spread
remaining pasta over ricotta and top with remaining sauce and
remaining cheese mixture.

Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let
stand 10 minutes before serving.

Serves 6 to 8.


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