Oven-baked Ziti

This comforting and satisfying Lighter Baked Ziti recipe is packed with fresh veggies, flavorful turkey sausage and makes the reliable weeknight meal the whole family will keep! Leftovers are guaranteed!

If you keep cozy comfort food, but want something lighter and more nutritious, you are going to LOVE this Lighter Baked Ziti recipe! All the flavor and heartiness you want in a classic ziti dish, but made healthier with lean turkey sausage, protein-packed cottage cheese, whole wheat pasta and a variety of fresh veggies. Using cottage cheese instead of ricotta gives this baked z

This baked ziti is lightened up with a few simple swaps while still keeping all the cheesy comfort-food flavor you keep. Lean turkey sausage adds plenty of protein with less saturated fat than traditional Italian sausage, while cottage cheese replaces ricotta for a silky texture and extra protein. Whole wheat pasta adds more fiber, and zucchini, mushrooms, spinach and onion pa

What goes in

• 1 pound ziti noodles
• 1 tablespoon olive oil
• 1 pound ground turkey sausage
• 1/2 yellow onion, chopped
• 1 medium zucchini, chopped into small chunks
• 8 ounces petite baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce, halved
• 2 cups vodka sauce, halved
• 2-3 cups baby spinach leaves
• 1 1/2 cups cottage cheese (or ricotta cheese)
• 1/2 cup parmesan cheese
• 1 1/2 cups mozzarella cheese
• Fresh basil, for serving

How it comes together

1. Preheat oven to 375 degrees F and coat a 9×13 baking pan with a little nonstick spray.
2. Use a wide skillet over a lively burner, drizzle a little olive oil and brown the turkey sausage, cooking until crumbled and slightly cooked through.
3. Next, add in the chopped onion, zucchini, mushrooms, garlic, Italian seasoning, red pepper flakes and salt/pepper. Sauté everything together until the veggies are tender and then add in 1 cup each of the marinara sauce and vodka sauce. Let that simmer while you prepare the pasta.
4. Bring a large pot of salted water to a boil. Once the water is boiling, cook the ziti noodles until al dente, according to the package directions, and stir the pasta occasionally. When the pasta is finished cooking, use a colander to drain the water, and then transfer the pasta to the casserole dish.
5. Turn off the heat of the veggie marinara mixture and add in the spinach leaves, mixing well until they start to wilt. Transfer this mixture over the noodles in the casserole dish.
6. Pour in the remaining marinara and vodka sauce, the cottage cheese and the parmesan cheese. Mix everything well, until fully combined. Top with shredded mozzarella cheese.
7. Cover the ziti with foil and bake in the oven for 20 to 25 minutes until the casserole is hot and bubbly around the edges. Remove the foil and broil the dish for 1-2 minutes to get the top golden and bubbly.
8. Remove from the oven and let cool slightly before serving. Top with fresh basil and enjoy!

Keep in mind

To prep ahead: Assemble the baked ziti as directed, but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding about 5 to 10 minutes to the cooking time if baking straight from the refrigerator. To store: Store leftover baked ziti in a sealed, airtight container in the refrigerator for up to 4 days. To freeze: Assemble the ziti in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 m