Go Back
+ servings
Print Recipe
No ratings yet

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Servings: 12
Author: My Texas Kitchen

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
  • 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.