Nickel Allergy Friendly Baked Ziti
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz gluten free ziti or penne pasta
For the sauce
- 1 tbsp garlic-infused olive oil
- 1 lb ground beef (85% lean)
- 4 scallions, green tops only, thinly sliced
- 1 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 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 red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 1 ½ cups shredded low-moisture mozzarella cheese, divided
- ½ cup grated parmesan cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Bring a large pot of well-salted water to a boil. Cook the gluten free ziti for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still have firm resistance at the center, as it will finish cooking in the oven. Reserve 1/4 cup of the pasta water, then drain the pasta in a colander and set aside.
- 2
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the skillet and spoon off any excess fat.
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