Alpha Gal Friendly Baked Ziti with Béchamel
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb ziti pasta
- 1 tsp salt
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
For the béchamel
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 tbsp all-purpose flour
- 3 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - ¼ tsp ground nutmeg
- ½ tsp salt
For assembly
- 1 ½ cups shredded mozzarella cheese, divided
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ¼ cup grated parmesan cheese
Chef's tipChoose 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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