Greek Baked Ziti

Preheat oven to 350 F. Get a large pot, fill it with water and turn stove to high. Cook ziti noodles according to package instructions for al dente. You want them not completely tender but almost. When done drain them and set them aside.

Into a medium pot over medium heat add olive oil. Once hot add the ground turkey and cook until heated and starting to brown. Add onion, garlic, carrot and parsley. Cook until the veggies are tender. Add whole tomatoes and tomato sauce. Use a potato masher and break up the whole tomatoes. Season with salt and pepper and let it simmer for about 10 minutes on low.

Meanwhile, in a sauce pot over low heat melt butter. Then sprinkle in the flour and whisk for about a minute. Make sure it’s on low otherwise you will burn it! Then add the milk and stir. This will have to heat for about 5 minutes so that it can thicken. Then take it off the heat and add both the grated Parmigiano Reggiano and shredded mozzarella cheese and mix it together. Set aside.

Toss the pasta with the cheese sauce. Put 1/2 of the pasta into a 10 x 10 casserole dish. Spoon almost all of the red sauce (save about 1 cup of it to pour over the top of the dish) over the pasta mixture. Now add the rest of the noodles over the red sauce and then top it with the 1 cup of remaining red sauce. Sprinkle the feta on the top and pop it in the oven for 30 minutes until it gets all bubbly and brown.