Makes a 9x13 dish full of yummy Ziti!
This is a delicious twist on an old favorite. The addition of cream cheese and sour cream add depth and zest, while smoked paprika and spinach make your mouth delight in every bite.
Make it personal:
*change up the type of pasta. I like to use a mix of whole wheat and brown rice pasta, but use what your family likes.
*Using full fat cheese and sour cream sparingly is a healthier option than using some low-fat products - check the ingredients for "fake" stuff
*Use any shredded cheeses that you like (think jalapeno jack for a kick, or mozzarella for a traditional feel)
*Use Beef instead of Turkey if you prefer, or leave the meat out and make it vegetarian!
Get in your kitchen and have fun!
Gather your goods:
Extra Virgin Olive Oil
1/2 lb. ground turkey (or beef)
1 small onion, diced
3 garlic cloves, minced or pressed
1/3 C. Sweet Red Wine
1 tsp. Dried Basil
1 tsp, Dried Oregano
1/2 tsp. Smoked Paprika
14 oz. Tomato Sauce
3 oz. Tomato Paste
14 oz Diced Tomatoes
6 oz Cream Cheese
1/3 C. Sour Cream
1 1/2 C. fresh chopped spinach
1/2 tsp. Kosher Salt
1/2 tsp. Fresh Ground Pepper
1/2 C. grated Parmesan or Asiago
1 1/2 - 2 C. shredded Mexican Blend Cheese
16 oz Ziti Noodles (Use gluten free, whole wheat, white, etc..whatever your family prefers)
What you do next:
Get some water boiling and cook your noodles al dente (slightly firm). When they are done, rinse them in cold water to stop the cooking process, put back in empty pot, stir in a tiny drizzle of olive oil to coat and cover with lid until needed.
While noodles are cooking, make sauce. Heat a saucepan to med-high with 2 tsp. olive oil. Once warmed, swirl pan to coat bottom and part of sides. Add ground turkey,onion and garlic; cook, stirring to crumble, until turkey is browned. Add wine to pan, reduce heat and simmer 2-3 minutes. Sprinkle seasonings over meat/wine mixture (Basil, Oregano and Paprika). Stir in tomato sauce, paste and diced tomatoes. Allow sauce to simmer "slightly covered" for 5 minutes. Reduce heat to low and add cream cheese by spoonfuls, stirring to completely melt cheese into sauce. Remove from heat and stir in sour cream, incorporate until blended nicely. Stir in spinach. Season with salt and pepper.
Add noodles to sauce, do NOT add them all at first. Add about half the noodles; continue adding by large spoonfuls and stirring sauce/noodle mixture until you have a nice saucy noodle mix. You want a good balance, don't let the noodles over power (dry out) the sauce. You might use them all, but you might not, so just use your noggin'. :)
Preheat oven to 400,
Rub olive oil around bottom and sides of a 9x13 glass baking dish. Layer half of the noodles sauce mixture in bottom of dish, top with half of the parmesan and half of the shredded mexican blend cheese. Add the remaining noodle/sauce mixture and top with remaining cheeses. Cover dish with foil, securing around edges, but not pressing top (you don't want it to stick to your cheese!). Bake in 400 degree oven for 35 minutes. Remove foil, bake another 10-15 minutes or until hot and bubbly, and cheese is slightly browning around edges.
Remove from oven and let sit 10 minutes before serving.
Serving recommendations: A side salad goes nicely with this dish.