I’ve been trying to empty my freezer, but I had about 5 pounds of turkey to use up, so I “googled” casseroles that used ground turkey. Robin Miller from the Food Network has a great recipe that uses sweet turkey sausage, so I based my dish off of that recipe but I tweaked it to fit the things that I had in my kitchen already.
Here’s what I did:
I got Keith to brown a pound of turkey while I boiled a box of ziti pasta noodles. After the turkey was browned, I added 2 cans of stewed tomatoes. I used the “plain” flavor of stewed tomatoes, but I think that the other flavors would be good too. I also added a big spoon full of spaghetti sauce for extra flavor, then let it simmer for about 5 minutes or so.
While I was letting the meat sauce simmer, I mixed together a 15 oz container of fat-free ricotta cheese and a small package of mozzarella cheese. The package said it was 200 grams, but the recipe from the Food Network called for 4 cups, so it’s really up to you how much you choose to use. I also added 1 tablespoon of garlic powder as well.
After everything was prepared (the pasta drained, the meat sauce, and the cheese mixture), I put a little sauce in the bottom of a 9×13 pan. The original recipe called for a 4 quart casserole dish, but I was able to fit everything in a 9×13 dish and a 6 inch round dish. I poured in just enough sauce to barely coat the bottom of the pan so that the noodles wouldn’t stick and burn.
Next, I layered half of the noodles. Then, I added half of the cheese mixture. After that, I layered more sauce, noodles, and cheese. Last, I layered the rest of the meat sauce to cover the whole kit and kaboodle. Robin’s recipe called for mozzarella and parmesan cheese to be sprinkled on top, but I forgot to set aside any mozzarella cheese, so I ended up with just parmesan cheese on top.
I baked the dish for about 30 minutes at 350*F (175*C) while it was covered with foil. Then I uncovered it and baked for 15 more minutes.
After letting it “set” for about 10 minutes after baking time, we dug in!