Meatless Baked Ziti with Cheese

Name: Meatless Baked Ziti with Cheese
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 12 ounces ziti; 14.5 ounces canned diced tomatoes; 2 tablespoons olive oil; 1 cup sweet Vidalia or yellow onion; 3 garlic cloves; one 14-ounce can low-sodium vegetable stock; 1 cup milk; 2 tablespoons all-purpose flour; 1 teaspoon pepper; 4 ounces grated Mozzarella cheese; 4 ounces grated fontina cheese; 4 ounces grated Parmesan cheese; 1 tablespoon fresh Italian flat-left parsley or fresh basil

User Reviews

4.7

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
6
Calories
401 kcal
Course
Main Course
Cuisine
Italian

Meatless Baked Ziti with Cheese

Jade Rice

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An EASY baked ziti recipe that can be assembled up to two days in advance and bake it off when you’re ready! Al dente ziti pasta is coated in a creamy three cheese sauce and then baked until golden brown and bubbling. Serve with a side salad, steamed vegetables, or garlic bread for a full meal!

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Ingredients

Servings

12 ounces ziti cooked according to package directions
14.5 ounces canned diced tomatoes (I used no-salt-added garlic and oregano-infused tomatoes)
2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion peeled and diced small (about 1 medium onion)
3 garlic cloves peeled and finely minced
one 14-ounce can low-sodium vegetable stock
1 cup milk (I used Silk Unsweetened Cashewmilk)
2 tablespoons all-purpose flour
1 teaspoon pepper
4 ounces grated Mozzarella cheese
4 ounces grated fontina cheese
4 ounces grated Parmesan cheese
1 tablespoon fresh Italian flat-left parsley or fresh basil finely minced for garnishing (optional)

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Instructions

Cook pasta according to package directions, drain, transfer to a large bowl, add the tomatoes, and stir to combine.
Transfer pasta and tomatoes to a 3-quart baking dish sprayed with cooking spray (a 9×13-inch baking pan may be substituted); set aside.
To a large saucepan, add the olive oil and heat over medium-high heat to warm.
Add the onion and sauté for about 5 to 7 minutes, or until soft and lightly golden brown. Stir intermittently.
Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
Add the vegetable stock, Cashewmilk, flour, pepper, and bring mixture to a rapid boil while whisking nearly constantly, or until no flour lumps remain. Allow mixture to boil rapidly for about 5 minutes and sauce has reduced and thickened some.
Slowly add the cheeses, whisking constantly to incorporate. After cheeses have melted, pour cheese sauce over pasta in prepared dish. Cover with foil and at this point you can refrigerate for up to 2 days before baking or bake now.
When you’re ready to bake, preheat oven to 375F, and bake covered (keep the foil on) for 40 minutes. Remove foil and bake for about 10 to 15 minutes, or until cheese is as lightly golden browned and bubbly as desired. Prior to serving, optionally garnish with parsley or basil. Serve immediately.

Notes

Storage: Extra ziti will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently as necessary.
Extra ziti will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat leftovers gently as necessary.

Nutrition Information

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Serving 1 Calories 401kcal (20%) Carbohydrates 33g (11%) Protein 20g (40%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 10g Cholesterol 53mg (18%) Sodium 759mg (32%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 401 kcal

% Daily Value*

Serving	1
Calories	401kcal	20%
Carbohydrates	33g	11%
Protein	20g	40%
Fat	22g	34%
Saturated Fat	10g	50%
Polyunsaturated Fat	10g	59%
Cholesterol	53mg	18%
Sodium	759mg	32%
Fiber	3g	12%
Sugar	6g	12%