Dairy Free Baked Ziti with Béchamel

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Sweet leeks and savory ground turkey come together in a smoky roasted red pepper purée that clings to every noodle, giving this bake real depth without leaning on a jarred red sauce. The ziti gets tossed right in that turkey mixture before baking, so every bite carries that sweet-savory pepper flavor through to the center. A velvety, nutmeg-scented sauce blankets the top layer, baking up into a golden, bubbling crust with crisp edges and a soft, saucy interior underneath. Torn fresh basil scattered over the top right before serving adds a bright, herby finish that cuts through the richness. It's a cozy, comforting casserole that reheats beautifully for lunches all week, and it's a solid pick for a dairy free dinner rotation.

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Ingredients

6 servings

For the pasta

1 lb ziti pasta
Barilla Ziti Pasta 16oz
See all
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
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps 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 tip
If 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 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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