Goat Cheese Turkey Baked Ziti

Goat Cheese Turkey Baked Ziti

  • Servings: 4-8
  • Difficulty: easy
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Goat Cheese Turkey Baked Ziti
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The request for a pasta dish came in from my better half. Somewhere along the way we started adding a little goat cheese to our spaghetti sauce to give it a little tang. We have a friend that describes the taste of goat cheese as “wet fur”. If you share a disdain for goat cheese you can omit it. I guess we like the taste of wet fur… who knew?

So instead of spaghetti I settled on a baked ziti. What’s cool is I found this penne pasta that was gluten free. It held together nicely and frankly I couldn’t tell the difference. In fact, Jill claimed that it was the best baked ziti dishes that she has ever eaten and when I told her it was GF she was shocked. I think what really made this dish shine was the combination of the goat cheese in the sauce and then the blistered smoked mozzarella (Trader Joes) on the top.

The ground turkey really crumbles well so it blends into the sauce perfectly. One cheat I often do when in a rush is to use jarred sauce and then add to it. I used Rao’s for this one and added some garlic slices, parm, goat cheese, tomato paste, red wine and some basil.

Ingredients:
1 package of ground turkey (you could sub beef, pork, chicken, sausage)
1 package of Penne pasta (I used gluten free)
1 jar of Rao’s Marinara Sauce
4 cloves of sliced garlic
1 shallot diced
2-3 tbs of tomato paste
1/4 cup of goat cheese
1/4 cup of grated Parmesan
Fresh smoked mozzarella (sliced or pinched on top)
1/2 cup of red wine
Basil (fresh or dried) (optional)

Directions:
Prep: Get a boiling pot of water for your pasta, dice your garlic and shallot and preheat your oven to 350 degrees.
1. While you wait on your water to boil take a large pot and add your ground turkey. Oil if you need it. I always use medium heat. Once your meat is browned I added the shallot and sweated it out for 3-4 minutes. I then added the garlic slices (you can mince if you prefer) and let them soften for about 1 minute.

2. Now add wine, sauce, basil and tomato paste and bring it to a simmer. Depending upon your pasta and boiling water you can let this simmer until the pasta is done. Drain and strain and set aside. IMG_0873

3. Turn the heat off and add the goat cheese and Parmesan cheese and stir until well combined. If it’s too thick you can add a little water (pasta water if you saved any). Now add the cooked pasta and stir well until everything is well coated.

4. Pour this into a baking dish and top with the smoked mozzarella. On your lowest oven rack or at least in the middle put your dish into the oven but crank it on broil. When cheese is blistered remove and serve.
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