Description

This Healthy Baked Ziti is a flavorful Italian-inspired casserole featuring tender ziti noodles, lean ground turkey sausage, sautéed vegetables, and a delightful blend of marinara and vodka sauces. Mixed with cottage and parmesan cheeses, then baked to bubbly perfection and topped with fresh basil, this dish offers a comforting, nutritious meal perfect for family dinners or meal prep.

Ingredients

Scale

Pasta

1 lb ziti noodles
salt (for boiling water)

Meat and Vegetables

1 Tbsp olive oil
1 lb ground turkey sausage
1/2 yellow onion, chopped
1 medium zucchini, chopped into small chunks
8 oz petite baby bella mushrooms, sliced
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
1/2 tsp salt
1/2 tsp black pepper
2-3 cups baby spinach leaves

Sauces and Cheeses

2 cups marinara sauce (divided; I used Rao’s)
2 cups vodka sauce (divided; I used Rao’s)
1 1/2 cups cottage cheese (or ricotta cheese)
1/2 cup parmesan cheese
1 1/2 cups mozzarella cheese, shredded

Garnish

Fresh basil, for serving

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Instructions

Preheat and Prep: Preheat your oven to 375°F and lightly coat a 9×13-inch baking pan with nonstick spray to prevent sticking and ease cleanup.
Cook Turkey Sausage: Heat a large skillet over medium-high heat with a drizzle of olive oil. Brown the ground turkey sausage, breaking it apart as it cooks until it’s crumbled and nearly cooked through.
Sauté Vegetables and Simmer Sauces: Add chopped onion, zucchini, mushrooms, minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper to the skillet. Sauté until the vegetables are tender. Stir in 1 cup each of marinara and vodka sauce, and let the mixture simmer gently while you cook the pasta.
Cook Pasta: Bring a large pot of salted water to a boil. Add ziti noodles and cook until al dente as per package instructions, stirring occasionally to prevent sticking. Drain the pasta using a colander and transfer it to the prepared casserole dish.
Combine Spinach and Sauce: Turn off the heat under the skillet with the veggie marinara mixture. Stir in the baby spinach leaves until they wilt slightly. Pour this mixture evenly over the cooked noodles in the casserole dish.
Add Remaining Sauces and Cheeses: Pour in the remaining 1 cup of marinara and 1 cup vodka sauce over the pasta and vegetables. Add cottage cheese and parmesan cheese, mixing thoroughly so everything is evenly combined. Sprinkle shredded mozzarella cheese on top.
Bake: Cover the casserole dish with foil and bake in the preheated oven for 20 to 25 minutes until the dish is heated through and bubbly around the edges.
Broil for Finish: Remove the foil and switch the oven to broil. Broil the ziti for 1 to 2 minutes until the top is golden brown and bubbly. Keep a close watch to avoid burning.
Serve: Remove from the oven and let the baked ziti cool slightly before serving. Garnish with fresh basil leaves for a bright, herby finish. Enjoy your healthy, comforting meal!

Notes

You can substitute cottage cheese with ricotta for a creamier texture.
If you prefer a spicier dish, increase the red pepper flakes to taste.
Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Use gluten-free pasta to make this dish gluten-free.
For a vegetarian version, omit the turkey sausage and add extra vegetables or plant-based protein.

Nutrition

Serving Size: 1/8 of recipe (about 1.5 cups)
Calories: 380
Sugar: 6g
Sodium: 550mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 65mg