Vegetarian Baked Ziti with Béchamel

Total time1 hr 25 min

Prep time20 min

Cook time55 min

Silky béchamel, sweet roasted red pepper purée, and tender leeks come together with al dente ziti in this cozy, cheese-blanketed bake. The sauce is built from scratch, whisked to a glossy, nutmeg-kissed finish, then layered through the pasta and poured generously over the top before a blanket of mozzarella and Parmesan goes on for that golden, bubbling crust. Softened leeks bring a mellow sweetness, while the roasted pepper purée adds real depth and a gentle smoky-sweet backbone to every bite. It bakes up bubbling at the edges with a center that holds its shape once rested, so slices come out clean and satisfying. Torn fresh basil scattered over the top right before serving brightens the richness beautifully. This one is a comforting, crowd-pleasing pick for a vegetarian dinner table.

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Ingredients

6 servings

For the pasta

1 lb ziti pasta
Barilla Ziti Pasta 16oz Colavita Cut Ziti Pasta, 16 oz
See all
1 tsp salt

For the filling

1 lb ground turkey
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
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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