JesseEatzA high-protein, performance-optimized version of the classic Italian comfort dish, using chickpea pasta and lean turkey to fuel heavy training days.
Preheat oven to 375°F (190°C). Cook the chickpea pasta in salted boiling water for 2 minutes LESS than the package directions for al dente. Drain and set aside.
Chickpea pasta continues to soften in the sauce, so undercooking it now prevents mushiness later.
In a medium bowl, mix the ricotta cheese, egg, half of the parmesan, and the chopped spinach until well combined.
In a large 9x13 baking dish, toss the undercooked pasta with the cooked turkey and marinara sauce. Fold in dollops of the ricotta mixture.
In a large skillet over medium-high heat, brown the ground turkey with minced garlic, oregano, and red pepper flakes until fully cooked. Drain any excess moisture.
Top with the shredded mozzarella and remaining parmesan. Bake for 20-25 minutes until the cheese is melted and bubbling.
Broil for the last 2 minutes if you want a golden-brown crust on top.
Let the ziti rest for 5-10 minutes before serving to allow the sauce to set.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.