This soup is really creamy and delicious. an outstanding family favorite. Either a stovetop or a slow cooker can be used to prepare it. If used, garnish with chives.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
Ingredients
- 1 pound ziti pasta
- 1 onion, chopped
- 1 pound lean ground turkey
- 2 (26 ounce) jars spaghetti sauce
- 1 carrot, chopped
- 6 ounces provolone cheese, sliced
- 1 ½ cups reduced-fat sour cream
- 6 ounces mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees (175 degrees C). Lightly butter a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into the prepared baking dish as follows: 1/2 of the ziti, Provolone cheese, sour cream, half of the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
- Bake in preheated oven until cheeses are melted, about 30 minutes.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 10 g |
| Sodium | 914 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I change out the pasta but follow the recipe. The first time I made it I did not look at the number of servings: 10. I live alone! So I make this when I need to stockpile my freezer with one person serving. Sometimes I go weeks not eating one and then I remember – aha I’ve got a dinner in the freezer. Freezes great.
I always sub fat free yogurt for sour cream and it worked perfect in this. I cut the recipe in half and skipped the provolone and parmesan. Everyone loved it. I put half in a separate dish so it was dairy free for my daughter and she liked hers too.
Made this using dairy-free alternatives due to food allergies and my 4 & 6 yo loved it! I used vegan sour cream (next time will use vegan mayo because I didn’t love the sour cream), violife vegan cheddar, and earth island vegan Parmesan. I also used frozen peas instead of carrot for personal preference.
I have been making this recipe for years… and let me just say, that the five stars I’m giving are for the original recipe. however, I often modify this recipe to make it vegetarian, sometimes I add different kinds of meats, sometimes I use regular noodles… it always turns out amazing and delicious!!
made it just like recipe said and wonderful much more healthy
Excellent. I added some bell pepper and garlic to the turkey and onion mixture. The next time I make this, I will shred the carrot. In addition, I think I’ll like it better if I mix the pasta and sauce mixture together, then layer with the sour cream and cheeses. When I make again, I’ll use a deeper or bigger baking dish than called for, to hopefully avoid it bubbling over into the oven. I also plan to experiment with some herbs, depending on the type of pasta sauce I use. A Keeper!
Easy and tasty meal. I followed another’s advice and grated the carrot. I thought I had sour cream and sadly I didn’t. It was good without the sour cream and it will be creamier with it! As others had done, I added mozzarella cheese on the top with the parmesan. Next time I might add some mild Italian sausage with the turkey. Very versatile meal that was enjoyed by my family.
I took another reviewers advise and used Italian turkey sausage. I also used various herbs and spices like oregano, basil etc. I will make it again.
I made the casserole just as described. It turned out great. The only change I will make is to add more sauce. The sauce get absorbed quite a bit. My family likes a lot of sauce with their pasta. or just have extra sauce on the side when it is served. Will definitely make again.
I tried this recipe based on reviews. I was so excited to try it but I have to say that no one in my family liked it. Sadly I won’t be making this again.
My family *loved* this recipe! I cobbled together a few recommendations for my version – omitted the carrot, 1.5 jars of sauce (probably could have gotten away with just 1 jar), substituted non-fat Greek yogurt for the sour cream, and mixed the Greek yogurt with the pasta before layering. It was creamy and delicious and, with the yogurt substitute, veggie pasta, and a big sprinkle of ground flaxseed in the sauce, it felt downright healthy! This one be going into the rotation for sure.
Yum!! This was delicious and everyone loved it!!
I absolutely love this recipe! It will be my go to for ziti for sure. I did not make any changes other than to mix the sour cream with the ziti, as suggested by another reviewer. This ziti is so creamy and does not dry out – leftovers are great! One added bonus – My son-in-law is lactose intolerant and cannot usually eat these types of meals without paying the price but this version did not bother him at all!!!
we liked it, but I added lots of spices and still felt I should have added more. I will make it again and follow everything except with a lot more ZING!
very bland, did not like the carrots. Will not fix again.
My family really liked this recipe. I omitted the onion due to dietary restrictions and thought it tasted fine without it. If I put the carrots in it next time I will precook them some…they turned out not cooked at all. I did layer as the the recipe recommended with the exception of putting the meat sauce layer 2nd. next time I think I will just mix a lot of it together. It does make too much for my family of 3 even after 3 days of leftovers there is still a lot left. The next time I make this I think I will halve the recipe. All and all not a bad dish.
While I wouldn’t call this healthy, it is certainly delicious and a hit with the family!
I really loved it – was cheesy, but tasty and easy to make a little ahead of time and then just pop into the oven.
I was a little leery of the sour cream layer, but it was GOOD! I grated the carrot in the mini food processor and never knew it was there in the finished product. I halved the recipe and misjudged the casserole dish size so I didn’t get the layers just right, but it had everything in it. DH hates casseroles but he actually said, “Is this new? I think I like it.” Good recipe, you must try it.
Liked it, everyone ate it. Great for a large group too.
This is a good recipe (if you like ground turkey) but I have one cynical complaint. I would consider fresh red meat, i.e. ground beef, healthier than processed foods like spaghetti sauce in a jar. I guess every bit helps to make food healthier and money and time are a factor. It’s expensive to buy/make non-processed sauce and ground turkey is usually the cheapest ground meat. I prefer Italian sausage and I use jarred sauce. Just being cynical and complaining about what would be healthier. Sorry.