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How To make Creamy(Turkey) Ham Ziti
1 lb Ziti or Penne
-OR other medium pasta -shape, uncooked 1/2 ts Vegetable oil
12 oz Lean turkey ham
- cut into bite-size pieces 1 Red bell pepper -- diced
1 c Non-fat sour cream
10 oz Frozen spinach
- thawed and drained well 3/4 c Skim milk
1/4 c Dijon mustard
1/4 c Chopped fresh parsley
2 tb Minced fresh dill
1 tb Lemon juice
3/4 ts Hot sauce
Salt and pepper to taste
Prepare pasta according to package directions. While pasta is cooking, warm the oil over medium heat in a large skillet. Add the ham and red pepper and cook until browned. Meanwhile, puree the sour cream, spinach, milk, mustard, parsley, dill, lemon juice and hot sauce in a food processor or blender until very smooth. Add the puree to the ham. Heat to a simmer. When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper and serve. Each serving provides: 565 Calories; 31.1g Protein; 95.5 g Carbohydrates; 6.4 g Fat; 32.3 mg Cholesterol;
899 mg Sodium. Calories from Fat: 10%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Creamy(Turkey) Ham Ziti's Videos
Delicious Baked Ziti Recipe | SO Easy!
A classic Italian-American recipe, this easy Baked Ziti is the ultimate comfort food. Perfect for feeding a crowd, this pasta is rich and gooey with its layers of pasta, meaty tomato sauce, and three different kinds of cheese. This pasta bake is a hearty and delicious dish perfect for any occasion.
RECIPE:
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The Easiest One Pot Pasta Ever (3 Ways)
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Ingredients Needed:
15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Leftover Turkey Pasta | Supergolden Bakes
This Creamy Leftover Turkey Pasta is great for using up your Thanksgiving/ Christmas turkey. It is quick, easy, delicious AND slimming friendly too! By the way if leftover turkey is not in season this recipe works great with chicken too ????
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CREAMY. TOMATO. PASTA ???? Cooked in the Wolstead Titan Chef’s Pan ????????
OLD SCHOOL CHEESY BAKED ZITI /MONDAY MOTIVATIONAL MENU IDEA SEGMENT
This is another easy quick meal to start your week and will have leftovers
2 tablespoons vegetable oil
1 onion diced
1 pound ground Italian sausage(optional)
6 garlic cloves minced
1 32-ounce jar marinara sauce
1 28-ounce can chopped tomatoes
1 tablespoon Italian seasoning
¼ to ¾ teaspoon red pepper flakes(optional)
1 pound dry ziti pasta(or penne pasta)
salt
ground black pepper
1 cup cottage cheese(or ricotta cheese)
4 cups shredded mozzarella about 16 ounces, divided
⅔ cup grated Parmesan divided
Instructions
In a large skillet, heat oil over medium-high heat. Add the onion. Cook, stirring frequently, until just starting to turn translucent, about 5 minutes.
Add the sausage and garlic. Cook, breaking up the sausage with the back of a spoon, until browned and no longer pink.
Stir in marinara, tomatoes, Italian seasoning, and red pepper flakes. Bring to a simmer. Reduce heat to medium-low and continue simmer, stirring occasionally for 30 minutes, or until thickened. Add salt and pepper to taste.
While sauce simmers, preheat the oven to 350F.
Bring a large pot of water to a boil. Add 1 teaspoon salt per quart of water. Add the pasta and cook until almost tender. (You want it al dente as it will continue cooking when baking.) Drain and rinse with cold water. Return to the same pot.
To the pasta, add 2 cups tomato sauce. Stir until well coated.
Spoon some of the tomato sauce into a 13x9-inch or 2 1/2-quart casserole dish, just enough to lightly cover the bottom of the dish. Pour half of the pasta on top.
Spoon half of the remaining sauce over the pasta. Sprinkle half of the parmesan, dot half of the cottage, and sprinkle half of the mozzarella over the pasta. Repeat with remaining pasta, sauce, and cheeses(i use 3 layers). Place on a rimmed baking sheet.
Bake for 40 minutes, or until bubbling around the edges and the top is browned. Let cool for 10 minutes before serving.
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