• July 13, 2016
  • kathleen
Expand Photo

This is party-sized—filling an 8” x 12’ baking dish. Cut recipe and baking pan size in half if desired. Or make two and freeze one.

1 pound ground turkey
1 16 oz. box ziti pasta
1 tub Bear Pond Farm Premium Basil Pesto
1 15 oz. can fire roasted diced tomatoes (such as Hunt’s)
1 10 oz. can Rotel Diced Tomatoes and Green Chilis (or substitute 1 cup pasta water if you prefer less heat)
3 cups loose-packed fresh spinach
2 garlic cloves, peeled and minced
2 cups Italian Blend shredded cheese
Cooking oil

Preheat oven to 350 degrees.

Bring a large pot of water to a boil. Add pasta and cook according to packaging directions. Reserve a cup of pasta water (if you are substituting the Rotel tomatoes/chilis with water.) Add the pesto and 1-1/4 cups cheese and combine.

Meanwhile, in a large skillet over medium heat, cook the turkey and garlic—about 8 minutes. Chop the turkey with a wooden spoon as it cooks to create crumbles. Add both cans of tomatoes and stir. (Or add pasta water in place of Rotel.)

Place the spinach atop the simmering turkey and tomato mixture, reduce heat and cover to cook the spinach—about 2-3 minutes. Combine the pasta-pesto with the tomato mixture and toss.

Decant the mixture into a lightly oiled baking dish. Sprinkle with remaining cheese. Bake about 20 minutes—until the cheese is melted.