This baked ziti builds layers of flavor before it ever hits the oven: sweet, softened leeks and savory ground turkey simmer together with a smooth roasted red pepper purée, basil, and oregano until every bite of pasta is coated in something rich and a little smoky. A velvety, nutmeg-kissed sauce gets folded through the ziti and poured over the top, then the whole dish bakes uncovered until the surface turns deeply golden and bubbling at the edges. Torn fresh basil finishes it with a bright, herbal lift right before serving. It's a comforting, family-style casserole that holds its shape beautifully once rested, making it easy to slice and serve straight from the dish. This one's a genuinely solid pick for a lactose free table, delivering all the cozy, baked-pasta satisfaction without any fuss.
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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.
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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