Gluten Free Baked Ziti with Béchamel

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Tender tubes of pasta get tossed with a savory turkey and leek filling, brightened by a smooth roasted red pepper purée and a hit of dried basil and oregano. A creamy, nutmeg-kissed béchamel — built on butter and milk — gets layered through the dish and poured generously over the top before it's finished with shredded mozzarella and grated Parmesan. Baked until the top turns golden and bubbling at the edges, this one rests just long enough for the sauce to settle into every layer before it's sliced. It's a cozy, from-scratch comfort bake, and it's a great option to keep on hand for a gluten free dinner rotation. Scatter on some fresh torn basil right before serving for a little brightness against all that rich, cheesy sauce.

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Ingredients

6 servings

For the pasta

1 lb ziti pasta
Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Kaizen Ziti Pasta, 8 oz Gefen Ziti, Gluten Free
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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
4 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 cups milk
¼ tsp ground nutmeg
½ tsp salt

For assembly

1 ½ cups shredded mozzarella cheese, divided
¼ cup grated parmesan cheese

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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