Anti Inflammatory Baked Ziti with Béchamel

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Anti Inflammatory Baked Ziti with Béchamel

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Ingredients

6 servings

For the pasta

1 lb ziti pasta
Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified
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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 tip
Use 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
¼ tsp ground nutmeg
½ tsp salt

For assembly

1 ½ cups shredded mozzarella cheese, divided
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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