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1
Preheat oven to 350 F. Get a large pot, fill it with water and turn stove to high.
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2
Cook ziti noodles according to package instructions for al dente.
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3
You want them not completely tender but almost.
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4
When done drain them and set them aside.
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5
Into a medium pot over medium heat add olive oil.
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6
Once hot add the ground turkey and cook until heated and starting to brown.
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7
Add onion, garlic, carrot and parsley.
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8
Cook until the veggies are tender.
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9
Add whole tomatoes and tomato sauce.
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10
Use a potato masher and break up the whole tomatoes.
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11
Season with salt and pepper and let it simmer for about 10 minutes on low.
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12
Meanwhile, in a sauce pot over low heat melt butter.
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13
Then sprinkle in the flour and whisk for about a minute.
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14
Make sure its on low otherwise you will burn it!
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15
Then add the milk and stir.
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16
This will have to heat for about 5 minutes so that it can thicken.
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17
Then take it off the heat and add both the grated Parmigiano Reggiano and shredded mozzarella cheese and mix it together.
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18
Set aside.
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19
Toss the pasta with the cheese sauce.
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20
Put 1/2 of the pasta into a 10 x 10 casserole dish.
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21
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.
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22
Now add the rest of the noodles over the red sauce and then top it with the 1 cup of remaining red sauce.
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23
Sprinkle the feta on the top and pop it in the oven for 30 minutes until it gets all bubbly and brown.
