Greek Baked Ziti with Turkey and Kale

Bring water to boil in Dutch oven. Cook pasta according to package directions. Drain and set aside.

Sauté onion in hot oil over medium-high heat for 5 minutes or until tender. Stir in garlic; sauté 30 seconds. Add turkey; cook until crumbled and no longer pink.

Reduce heat to low. Add tomato sauce, lemon juice, oregano, basil, cinnamon, and chopped kale into turkey mixture. Stir occasionally and cook until kale is tender.

Meanwhile, melt butter in saucepan over low heat. Whisk in flour, whisking constantly for 2 minutes. Add milk, increase heat to medium and whisk until sauce is thickened and bubbly.

Remove milk mixture from heat and stir in nutmeg, Parmesan cheese and black pepper. Add milk-based sauce to meat mixture. Stir in pasta and ½ cup mozzarella cheese to meat-sauce mixture.

Transfer pasta mixture to a lightly greased 13 x 9 inch casserole dish. Top with remaining mozzarella cheese and breadcrumbs.

Bake at 350ºF for 20 minutes or until cheese is bubbly.

Recipe adapted from Southern Living.