Baked Ziti with Turkey Meatballs
Makes 8 servings
1 pound ground turkey
1 clove garlic, minced
3/4 cup fresh bread crumbs
1/2 cup finely chopped onion
3 tablespoons chopped, toasted pine nuts
1/2 cup minced fresh, flat leaf parsley
1 egg, slightly beaten
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons olive oil
1 pound ziti macaroni
1 1/2 cups coarsely grated mozzarella cheese
1 cup grated Romano cheese
6 cups tomato sauce
1 (15 ounce) container ricotta cheese
1. In a bowl, stir together turkey, garlic, bread crumbs,
onion, pine nuts, parsley, egg, salt and pepper. Form
into meatballs about 1 inch in diameter.
2. In a large heavy skillet, heat 2 tablespoons oil over
moderately high heat until hot but not smoking. Cook
half of meatballs, shaking skillet, until browned and
cooked through, about 4 minutes. Transfer meatballs to
paper towels to drain. Brown remaining meatballs in
remaining 2 tablespoons oil in same manner.
3. Preheat oven to 375 degrees F. Oil a 3 to 4 quart gratin
dish.
4. Bring a large pot of salted water to a boil. Add the pasta,
and cook until done, about 8 minutes. Drain.
5. In a small bowl, toss together mozzarella and romano
cheese.
6. Spoon about 1 1/2 cups tomato sauce and half the
meatballs into prepared dish, and spoon half the pasta
on top. Spread half remaining sauce and half cheese
mixture over pasta. Top with remaining meatballs, and
drop dollops of ricotta over meatballs. Spread remaining
pasta over ricotta, and top with remaining sauce and
cheese mixture. Bake in middle of oven for 30 to 35
minutes, or until golden. Let stand 10 minutes before
serving.