Rating: 3.68 stars
25 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

Turkey soup is not enough. Something different for that leftover turkey.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 375 degrees F (190 degrees C). Oil a 3 to 4 quart gratin dish.

  • Bring a large pot of salted water to a boil. Add the pasta, and cook until just al dente, about 8 minutes. Drain.

  • In a small bowl, toss together mozzarella and Romano cheese.

  • 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.

Nutrition Facts

691 calories; protein 40.4g; carbohydrates 66.2g; fat 29.8g; cholesterol 122.1mg; sodium 1795mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
11/15/2005
I enjoyed this recipe but I did almost everything differently. I used it more for inspiration. I did not have turkey so I used chicken for the meatballs. I did not have tomato sauce so I used rose sauce and threw in some fresh tomatoes. I did not have ricotta so I whipped half a cup of sour cream with half a cup of cream cheese. I did not have Ziti so I used radiatore. Other than that I followed the instructions:) The meatballs were tender and it was very creamy. The creamy sauce really cut dow on the acidity of the tomatoes. The meatballs were great. Thanks for the inspiration! Read More
(13)

Most helpful critical review

Rating: 1 stars
01/21/2003
My husband and children thought this was really bad. I found it edible but not very good. The turkey just doesn't blend with the other flavors well at all. Read More
(10)
25 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
11/15/2005
I enjoyed this recipe but I did almost everything differently. I used it more for inspiration. I did not have turkey so I used chicken for the meatballs. I did not have tomato sauce so I used rose sauce and threw in some fresh tomatoes. I did not have ricotta so I whipped half a cup of sour cream with half a cup of cream cheese. I did not have Ziti so I used radiatore. Other than that I followed the instructions:) The meatballs were tender and it was very creamy. The creamy sauce really cut dow on the acidity of the tomatoes. The meatballs were great. Thanks for the inspiration! Read More
(13)
Rating: 5 stars
01/16/2006
Thanks Christine for this recipe. Made it tonight and it is very good. I baked the meatballs for 15mins at 475. I also mixed the meatballs in my food processor and added oregano. The meatballs were dry and I was concerned that they would be dry in the ziti but they were suprisingly moist after baking the casserole. Made two smaller casseroles and froze one. A note though I did find the 1 pound ground turkey to be a bit misleading as other recipes specifically ask for cooked turkey. Read More
(12)
Rating: 1 stars
01/20/2003
My husband and children thought this was really bad. I found it edible but not very good. The turkey just doesn't blend with the other flavors well at all. Read More
(10)
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Rating: 3 stars
10/01/2002
This is time consuming but good. Read More
(10)
Rating: 5 stars
02/16/2008
Quickly and easily feed masses of guests with this wonderfully simple recipe. Read More
(8)
Rating: 3 stars
01/04/2010
I made only the meatballs to go with pasta primavera. I made as is except added 1/4 cup of finely shredded asiago cheese. They were very good but were missing a little bit of zip... Read More
(5)
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Rating: 4 stars
12/26/2008
Made this. Only thing I would say is a recipe for tomato sauce is needed. I did crushed tomatoes (no oil no salt no spices) added onions mushrooms and garlic sauteed in olive oil salt to taste fresh basil oregano and a couple of thyme springs. Simmer for 2 hours. Read More
(4)
Rating: 5 stars
07/08/2010
I was looking for a simple pasta recipe to use what I already had in the pantry and this was perfect! The meatballs were super tasty and tender and my brother and I devoured our huge portions. I did without the ricotta and the parsley because I didn't have those items. I used about a jar and a half of pasta sauce. Turned out great with enough left over for today's breakfast:-) Read More
(4)
Rating: 4 stars
12/30/2008
We made just the meatballs and they were delicious but didn't have pine nuts on hand. I'll make the whole recipe soon. Can't wait! Read More
(3)