I’m obsessed with blue dishes, so when I saw the cover of this month’s Bon Appetit magazine, I was nothing short of jealous. Where did they get that bowl? I would do anything to get my hands on it. Of course, I have a few blue bowls of my own, so rather than sulk and feel sorry for myself, I grabbed one of my recent tag sale finds and filled it with this recipe for Mama’s Amazing Ziti.
The cover shot of Bon Appetit features a recipe for Rigatoni with Spicy Calabrese-Style Pork Ragu. I don’t plan to make it for my family (personally, I think it should serve well more than the six people suggested on the recipe), but the photo sure whet my appetite!
You can find the recipe for Mama’s Amazing Ziti in our first book, The Moms’ Guide to Meal Makeovers. I changed it up a bit for this post and photo op (i.e. I used rotini instead of ziti), and it tastes better than ever thanks to the gorgeous presentation. You eat with your eyes, right?
Mama’s Amazing Ziti Makeover
Makes 6 Servings
For this super gooey, family-friendly recipe, I used lean, ground turkey breast, but you could certainly use lean ground beef instead (90% lean or higher). You could also add other veggies like chopped mushrooms or zucchini and just about any shape of whole grain pasta. In other words, it’s versatile!
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 pound lean ground turkey
- 2 medium carrots, peeled and shredded on the large holes of a box grater
- 1 teaspoon chopped fresh rosemary, optional
- One 32-ounce container all-natural creamy tomato soup (I used Trader Joe’s brand)
- 1/2 cup water
- 8 ounces dried whole wheat rotini
- 1 cup shredded part-skim mozzarella cheese
- Grated Parmesan cheese, optional
1. Heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic and cook until fragrant and golden, about 1 minute.
2. Add the turkey, carrots, and rosemary as desired and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes.
3. Add the tomato soup, water, and rotini and stir until well blended. Bring the liquid to a boil, reduce the heat and cook at a low boil, covered, until the pasta is tender, about 20 minutes. Stir every few minutes.
4. Add the mozzarella cheese and stir until melted. Serve in individual bowls and sprinkle with Parmesan cheese as desired.
Nutrition Information per Serving (About 1¼ cups): 400 calories, 16g fat (4.5g saturated), 520mg sodium, 38g carbohydrate, 7g fiber, 27g protein, 90% vitamin A, 20% calcium, 20% iron
I purchased the tiny bowl from an antique store, grabbed a stack of the pasta bowls at a tag sale, and received the fork as a gift from my mother in law. Yes, I love blue!