Baked Cheesy Turkey Ziti, 7 points+

by DanicasDaily on June 8, 2012

This recipe is so easy to make and something that is perfect for to have during the week when you are short on time.  It has so much flavor that your “beef” LOVERs will not be able to that you “healthified” it by using Turkey and low-fat cheese.  Every time I eat this dish, I am pretty much convinced that all spaghetti dishes just NEED to have cheese melted all over them.




  • 1.25 lbs Lean Ground Turkey
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1/2 red onion, chopped
  • 2 cups sliced mushrooms
  • 15 oz organic diced tomatoes, drained
  • 2 cups of your favorite marinara sauce ( LOVE TJ’s Low-Fat Marinara) or make your own)
  • 2 pinches crushed red pepper flakes
  • Garlic Salt & Freshly Ground Pepper to taste
  • 6 oz uncooked Whole Wheat Penne Pasta (I used Barilla Plus)
  • 3 oz low fat mozzarella cheese
  • 3 Tbsp shredded parmesan cheese


1.  Cook your pasta according to the directions on the box.  While it is cooking, prepare your sauce and preheat your oven to 400 degrees.  Spray a 9×13 dish with nonstick spray.

2.  Brown your ground turkey through mushrooms until the turkey is cooked through and no longer pink.  Drain if there is excess water and return to pan.  Sprinkle with garlic salt, freshly ground pepper and crushed red pepper flakes.  Add your diced tomatoes and marinara.  Heat through ~ about 5 –10 minutes.

3.  Drain your pasta and add it to your turkey sauce.

4.  Stir pasta and sauce together and pour into a prepared 9×13 dish.  Top with cheeses and bake for about 15-20 minutes until cheese is melted and slightly browned.

Makes 6 BIG servings at 9 points+ each or 8 regular sized servings at 7 points+ each

Nutritional information based on 8 servings, calculated at



Whip up your favorite meaty pasta sauce.  You can make this vegetarian by using Veggie Crumbles or your favorite beans.


Add your cooked whole wheat pasta.  I used Barilla Plus for an added Omega and Protein boost.


Mix it all together and pour into a 9 x 13 dish sprayed with nonstick spray.


Top with your cheeses.


Bake for 20 minutes @ 400 degrees or until the cheese is melty and slightly browned.




Allow to cool for 5 minutes before slicing and enjoying!

 IMG_1844IMG_1846 IMG_1849

To round out our meal, I made up quick salads (1 points+):

  • Organic Romaine
  • Organic Red/Green Bell Pepper
  • Organic Cucumber slices
  • Mushroom slices
  • 1 Tbsp Chickpeas
  • Bruschetta + Balsamic & a sprinkle of shaved parmesan & black pepper


Topped with Bruschetta & Balsamic “syrup” = No dressing needed at all!


The BEST part of this week’s recipes from the archives is having leftovers the next day.  There is just something about red sauce dishes that tastes so much better the next day.

Happy Friday all!

{ 14 comments… read them below or add one }

Pam September 15, 2009 at 7:29 am

Holy yum!


janetha September 15, 2009 at 10:46 am

um. my mouth is literally watering!


Kristin (Kristin's Nibbles) September 15, 2009 at 3:12 pm

YUM. Thats all I’ve gotta say.



24 carrot September 15, 2009 at 7:29 pm

I love the step by step instructions and the nutritional info. It makes it so approachable. Read through a little of your blog and couldn’t agree more on the Sunday prep. That’s what my post today was about too!


Lynn October 13, 2009 at 3:49 pm

Just found your website today and boy am I happy about that. This recipe became dinner tonight. It was wonderful. I already have plans to make your pumpkin butter. I bought the ingredients today. Yum! Thank you thank you!


DanicasDaily October 13, 2009 at 3:55 pm

Lynn ~ thanks so much for the sweet comments on my blog and the great feedback. Glad the recipe worked out and I cannot wait to hear what you think of the pumpkin butter.


suzanne September 28, 2010 at 7:28 pm

I’m definitely going to try this one!!


Chris June 8, 2012 at 6:50 am

Have made this a few times. Everyone loves it!


Vesna June 8, 2012 at 7:27 am

Wow, I make something very similiar! I sometimes throw in some frozen green peas along with the sauce and canned tomatoes. My hubby LOVES it!


Roz@weightingfor50 June 8, 2012 at 11:14 am

Looks delicious Danica!!!!! Happy Friday to you too. Hope the day is a good one for you!


Life's a Bowl June 8, 2012 at 11:33 am

That’s a big casserole, a big lot of yum! Does it freeze well?


DanicasDaily July 7, 2012 at 8:29 pm

Yes, this casserole freezes so well. I will often portion out half when I make it into single serving containers to make easy grab/go lunches or dinners when I do not feel like cooking.



Josie June 9, 2012 at 9:19 pm

YUMMY!! I might have to make this ASAP!


Biz June 10, 2012 at 10:00 am

This looks amazing Danica – and I agree, a red sauce is better the next day!


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