• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Texas Kitchen
  • Recipe Index
  • Meal Plans
  • Life
  • About Me
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Meal Plan
  • Contact
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • Meal Plan
    • Contact
    • Instagram
    • Pinterest
  • ×

    Home » Main Entree » Turkey & Kale Baked Ziti {Greek Style}

    Turkey & Kale Baked Ziti {Greek Style}

    October 6, 2022 by Alaine Leave a Comment

    • Facebook
    • Twitter
    • Email

    Layers of pasta, bechamel sauce, and a flavorful turkey and kale tomato sauce topped with mozzarella cheese and then baked till bubbly. 

    prepared casserole pan of turkey and kale greek style baked ziti

    Nearly ten years ago I originally published this recipe after being introduced to Greek Style Baked Ziti in College Station. In 2022, I decided to revisit and update it with fresh pictures and new information. 

    Greek Baked Ziti is known as Pastitsio and there are many variations. My recipe was adapted from a Southern Living recipe that I made a little bit healthier. I have reduced the overall fat content, calories and added an extra dose of nutrient packed vegetables. For an authentic Greek recipe, visit My Greek Dish. 

    I’ll be honest, the recipe takes a few steps and requires more ingredients and pans than most of the recipes I post on My TX Kitchen. However, the end result is delicious and one of those meals you can truly sit back and enjoy – especially on those chilly days.

    Jump to:
    • Ingredients for Turkey and Kale Baked Ziti
    • How To Make
    • 📖 Recipe

    Ingredients for Turkey and Kale Baked Ziti

    • Ziti Pasta – This was hard to find at my local grocer, if not available substitute with penne pasta. 
    • Olive Oil – For sautéing onion in. 
    • Onion – Approximately one yellow onion diced. 
    • Lean Ground Turkey – If you don’t like ground turkey, substitute with lean ground beef. 
    • Tomato Sauce
    • Lemon Juice
    • Dried oregano and basil
    • Cinnamon – Can be omitted if desired but it definitely helps to add a complexity to the dish. 
    • Kale 
    • Butter
    • All-Purpose Flour
    • Milk
    • Nutmeg, Parmesan Cheese, pepper
    • Mozzarella Cheese

    How To Make

    Cook the pasta and make the turkey kale tomato sauce

    1. Prepare pasta, do not overcook as it will continue to cook in the oven. Chop the onion and prepare the kale. 
    2. Heat oil in Dutch oven or similar large pan, sauté onion, garlic and ground meat until thoroughly cooked. Drain grease if necessary. 
    3. Add tomato sauce, lemon juice, oregano, basil, cinnamon and kale to pan. Cook stirring occasionally until kale has softened. Can simmer longer to allow flavors to develop. 

    Make the Bechamel Sauce

    1. Melt butter in a saucepan. Stir in flour and whisk for 30 seconds. Pour in milk, stirring constantly over medium-high heat until sauce thickens. Remove from heat and stir in nutmeg, pepper and parmesan cheese. 

    Assembling Ziti

    1. Mix cooked pasta with bechamel sauce. Pour into a large casserole dish. And top with meat sauce followed by mozzarella cheese and breadcrumbs (optional). Bake at 350F for 20 minutes or until dish is bubbly and internal temperature is at least 165F.

    Variations

    • Meat – Make this with ground beef or wild game such as ground venison. 
    • Vegetable – I like the earthy taste of kale in the sauce, but spinach could be substituted or you could leave the leafy greens out completely. 

    Storage & Serving

    Serve with a large salad and freshly baked bread for a comforting dinner. Store in the refrigerator. Best if eaten within three days. 

    I’ll be honest, the recipe takes a few steps and requires more than one pan. However, the end result is amazing and one of those meals you can truly sit back and savor.

    📖 Recipe

    Turkey & Kale Baked Ziti {Greek Style}

    My Texas Kitchen
    Layers of pasta, bechamel sauce, and a flavorful turkey and kale tomato sauce topped with mozzarella cheese and then baked till bubbly.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 45 mins
    Total Time 1 hr 15 mins
    Course Main Course
    Servings 12

    Ingredients
      

    • 12 ounces Ziti Pasta
    • 1 tablespoon Olive Oil
    • 1 cup yellow onion diced
    • 1 teaspoon Minced Garlic
    • 1 pound Ground Turkey
    • 2 15-oz. cans Tomato Sauce
    • 1 tablespoon Lemon Juice
    • 1 teaspoon dried Oregano
    • 1 teaspoon dried Basil
    • ½ teaspoon ground Cinnamon
    • 4 cups Kale stems removed and coarsely chopped

    Bechamel Sauce

    • 3 tablespoons Butter
    • 3 tablespoons All-Purpose Flour
    • 3 cups Milk
    • ⅛ teaspoon Nutmeg
    • ¼ cup grated Parmesan Cheese
    • ½ teaspoon Black Pepper

    Topping

    • 8 oz. shredded Mozzarella Cheese
    • 1 tablespoon Breadcrumbs optional

    Instructions
     

    • Bring water to boil in Dutch oven. Cook pasta according to package directions. Drain and set aside. Preheat oven to 350F.
    • Saute onion in olive oil over medium-high heat until tender. Stir in garlic; saute 30 seconds. Add turkey; cook until crumbled and no longer pink. Drain grease if necessary.
    • Reduce heat to low. Add tomato sauce, Lemon Juice, oregano, basil, cinnamon, and chopped kale into turkey mixture. Stir occasionally and cook until kale is tender.
    • Meanwhile, melt butter in saucepan over low heat. Whisk in flour, whisking constantly for 30 seconds. Add milk, increase heat to medium and whisk until sauce is thickened and bubbly.
    • Remove milk mixture from heat and stir in nutmeg, Parmesan cheese and black pepper. Add milk based sauce to pasta and put in casserole dish.
    • Top pasta with meat-sauce mixture and mozzarella cheese and breadcrumbs (optional).
    • Bake at 350F for 20 minutes or until cheese is bubbly and casserole has reached a minimum internal temperature of 165F.
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    Recipe adapted from Southern Living.

    Best,

    Alaine

    This recipe was originally published on My TX Kitchen on October 13, 2015. New photos and text were updated in October 2022.

    More Main Entree Recipes

    • white plate of lettuce topped with grilled fajita chicken, black bean corn salsa, avocado, tomato, cheese and homemade ranch dressing
      Chicken Fajita Salad
    • Southwest Grilled Chicken and Green Chile Salad
    • Slow Cooker BBQ Pulled Pork Tenderloin
    • cooked chicken breast in a cast iron skillet with pepper jack cheese and homemade pico de Gallo
      Chicken with Pico de Gallo and Pepper Jack Cheese
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

    More about me →

    Seasonal

    • homemade buttermilk ranch dressing in a mason jar top with dried herbs
      Buttermilk Ranch Dressing
    • bowl of prepared red skin potato salad with eggs and sour cream mayonnaise dressing
      Creamy Dill Red Potato Salad
    • half sheet pan of banana bars sliced and topped with cream cheese frosting
      Banana Bars with Cream Cheese Frosting
    • bowl of prepared cranberry apple tuna salad
      Cranberry Apple Tuna Salad

    New Recipes

    • pan of cooked homemade dark chocolate brownies
      Easy Homemade Brownies
    • Slow Cooker BBQ Pulled Pork Tenderloin
    • cast iron skillet of scrambled eggs with crispy tortilla strips, jalapeños, onions, tomatoes and topped with cheese
      Migas Recipe
    • The bowl is filled with a vibrant mix of diced tomatoes, onions, jalapeños, and cilantro. The ingredients are evenly distributed, and the colors are bright and contrasting. The texture is chunky and there are visible pieces of tomato and onion. The cilantro leaves are finely chopped and scattered throughout
      Pico de Gallo

    Footer

    ↑ back to top

    • Privacy Policy

    • Contact

    Copyright © 2023 Brunch Pro on the Feast Plugin