Turkey & Kale Baked Ziti {Greek Style}

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

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.

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.

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Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Main Course

Servings 12

Ingredients

  

1x2x3x

• 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.