Low Sodium Baked Ziti with Béchamel

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Ground turkey and sweet leeks build the savory base here, brightened with a smooth roasted red pepper purée and a pinch of dried basil and oregano for depth. The béchamel goes on rich and silky, whisked to a clean, coat-the-spoon consistency and warmed with a touch of nutmeg before it blankets the noodles. Layers of ziti, that turkey filling, and melted mozzarella and Parmesan bake together until the top turns golden and bubbling at the edges. It rests for ten minutes out of the oven so every slice holds its shape when you cut in. This is comforting, from-scratch baked pasta with a homemade sauce you control start to finish, which makes it a solid pick if you're keeping an eye on added salt. Torn fresh basil on top finishes it off with a little color and freshness before it hits the table.

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Ingredients

6 servings

For the pasta

1 lb ziti pasta
Barilla Ziti Pasta 16oz Colavita Cut Ziti Pasta, 16 oz
See all
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 lb ground turkey
2 medium leeks, white and light green parts only, thinly sliced
1 tbsp olive oil
1 cup roasted red bell pepper purée (from about 3 jarred roasted red peppers, blended smooth)
1 tsp dried basil
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the béchamel

4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups milk
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

1 ½ cups shredded mozzarella cheese, divided
Chef's tip
Use low-moisture mozzarella and shred before measuring.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil, add 1 tsp salt, and cook the ziti for 2 minutes less than the package directions indicate — the pasta should be slightly underdone and still firm at the center. Drain and set aside.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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