Oral Allergy Syndrome Friendly Baked Ziti with Béchamel

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Oral Allergy Syndrome Friendly 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)
Ingredient note
Jarred roasted red bell peppers are cooked during processing, and cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome. They are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid roasted red bell peppers, tap it and change its rating to Red.
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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