Creamy(Turkey) Ham Ziti

The sauce on this ziti is a hidden vegetable puree that looks and tastes like a rich cream sauce. Spinach, non-fat sour cream, skim milk, Dijon mustard, fresh herbs, and lemon juice get blended smooth in a food processor, then simmered with browned turkey ham and diced red bell pepper.

The blended spinach disappears into the sauce completely, turning it a vibrant green while adding body and nutrition without any heaviness. The Dijon mustard and lemon juice give the sauce a sharpness that keeps it from tasting flat despite using non-fat dairy.

Browning the turkey ham first builds flavor in the skillet. Those caramelized edges add a smokiness that carries through the finished dish and gives the lean meat more character.

Kitchen Tips

• Squeeze the thawed spinach dry in a clean kitchen towel before blending. Excess water thins out the sauce and makes it watery instead of creamy.
• Blend the sauce until genuinely smooth. Any spinach flecks left behind change the texture from creamy to chunky.
• Toss the drained pasta with the sauce immediately while both are hot. The pasta absorbs the sauce better when warm.
• Don’t boil the sauce after adding it to the ham. Sour cream can break and curdle at high heat; a gentle simmer is all it needs.

Variations

• Add sautéed mushrooms with the red pepper for an earthier dish.
• Use regular ham or cooked chicken breast instead of turkey ham.
• Stir in a handful of grated Parmesan before serving for a saltier, more savory finish.