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.
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.
