Alpha Gal Friendly Easy Baked Ziti

Total time1 hr 15 min

Prep time15 min

Cook time50 min

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Ingredients

6 servings

1 lb ziti pasta
Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Private Selection Italian Ziti Pasta Kaizen Ziti Pasta, 8 oz Iberia Cut Ziti 16oz
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1 tbsp olive oil
1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
1 tsp salt, plus more for pasta water
½ tsp black pepper
15 oz whole-milk ricotta cheese
1 large egg
½ cup grated parmesan cheese, divided
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cups shredded mozzarella cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of heavily salted water to a boil. Cook the ziti for 2 minutes less than the package's al dente time — the pasta should be firm with a chalky center, as it will finish cooking in the oven. Reserve 1/2 cup of pasta water, then drain the ziti in a colander.
2
While the pasta cooks, heat the olive oil in a 12-inch oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Tilt the pan and spoon off any excess fat, leaving about 1 tablespoon behind.

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