Chocolate Rose
03-30-2004, 04:38 PM
One of my nephew's spent the night over the weekend and I needed something for dinner that both he and my daughter would like. So, I tried this recipe. It was a BIG hit. I used Lindrusso's Marinara instead of the sauce recommended (my excuse for finally trying the marinara - YUM!!). I chopped up the pine nuts after toasting. Don't know if I was supposed to or not but it just seemed the thing to do. And, I ended up subbing macaroni for hte ziti. I didn't use the full 15 oz. of ricotta - it just seemed like too much.
The meatballs were incredibly moist and tasty!! The whole combination worked really well. I baked it in a 9x13" pan - it made a ton!! Here's the recipe:
* Exported from MasterCook *
Baked Ziti With Turkey Meatballs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Ground Turkey
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Meatballs:
1 Lb Ground Turkey
1 large garlic clove -- minced
3/4 cup fresh bread crumbs
1/2 cup finely chopped onion
3 tablespoons pine nuts -- toasted
1/2 cup Minced Fresh Parsley Leaves (preferably
Flat-leafed)
1 large egg -- beaten lightly
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
Pasta:
1 pound ziti or penne
1 1/2 cups Coarsely Grated Mozzarella Cheese (about 6 Ounces)
1 cup Freshly Grated Romano Cheese (about 3 Ounces)
6 C Lindrusso's Magnificent Marinara -- (about)
1 Container Ricotta Cheese -- (15 ounce)
Make meatballs: In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.
In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of 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 remaining cheese mixture.
Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.
Serves 6 to 8.
Source:
"Gourmet February 1994"
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The meatballs were incredibly moist and tasty!! The whole combination worked really well. I baked it in a 9x13" pan - it made a ton!! Here's the recipe:
* Exported from MasterCook *
Baked Ziti With Turkey Meatballs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Ground Turkey
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For Meatballs:
1 Lb Ground Turkey
1 large garlic clove -- minced
3/4 cup fresh bread crumbs
1/2 cup finely chopped onion
3 tablespoons pine nuts -- toasted
1/2 cup Minced Fresh Parsley Leaves (preferably
Flat-leafed)
1 large egg -- beaten lightly
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons olive oil
Pasta:
1 pound ziti or penne
1 1/2 cups Coarsely Grated Mozzarella Cheese (about 6 Ounces)
1 cup Freshly Grated Romano Cheese (about 3 Ounces)
6 C Lindrusso's Magnificent Marinara -- (about)
1 Container Ricotta Cheese -- (15 ounce)
Make meatballs: In a bowl stir together well turkey, garlic, bread crumbs, onion, pine nuts, parsley, egg, salt, and pepper and form into meatballs about 1 inch in diameter. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and cook half of meatballs, shaking skillet, until browned and cooked through, about 4 minutes. Transfer meatballs to paper towels to drain and brown remaining meatballs in remaining 2 tablespoons oil in same manner.
Preheat oven to 375°F. and oil a 3- to 4-quart gratin dish or other shallow baking dish.
In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well. In a small bowl toss together mozzarella and Romano.
Spoon about 1 1/2 cups tomato sauce and half of meatballs into prepared dish and spoon half of 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 remaining cheese mixture.
Bake ziti in middle of oven 30 to 35 minutes, or until golden, and let stand 10 minutes before serving.
Serves 6 to 8.
Source:
"Gourmet February 1994"
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