© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
½ lb Ziti, dry
3 qt Water
1 Tablepoon Salt
2 c Alfredo sauce, jarred
4 oz Mild yellow cheddar cheese, grated
9 oz Velveeta, diced
½ c Milk
¾ lbs Ground turkey; well browned
1 tbsp Parmesan cheese
1 c Rotel tomatoes, heated
1 Large or 2 Medium Bread bowls, with tops cut off
Preheat oven to 350F.
Cook Ziti Al Dente (cooked but firm) according to package instructions.
Drain and rinse with cold water.
In a skillet, brown ground turkey.
In a heavy saucepan, heat Alfredo Sauce to a boil.
Reduce to simmer, and fold in grated cheddar cheese and diced Velveeta. Blend well.
Add milk.
Fold pasta and ground turkey into sauce.
Adjust seasoning to taste.
Pour into a buttered pan (approx 8” x 8”).
Top with Parmesan cheese.
Bake until golden brown & bubbly.
Scoop out center of bowls and heat in oven until crispy.
Fill bowls with mac and cheese.
Top with hot Rotel tomatoes and serve.