Nickel Allergy 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 basilIngredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- ½ tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp salt
For the béchamel
- 4 tbsp unsalted butter
- 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
For serving
- 2 tbsp fresh basil, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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