Meatless Baked Ziti with Cheese
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
401 kcal
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Course
Main Course
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Cuisine
Italian
Meatless Baked Ziti with Cheese
Description
This recipe begins with cooking the ziti pasta and mixing it with diced tomatoes. Separately, onion is sautéed in olive oil until soft and lightly golden, then garlic is added briefly. Vegetable stock, cashew milk, flour, and black pepper are whisked in and brought to a rapid boil until thickened, forming a base for the cheese sauce. Melted mozzarella, fontina, and Parmesan cheeses are incorporated to create a creamy sauce, which is poured over the pasta and tomato mixture in a baking dish. Covered and baked, the dish develops a rich, cheesy texture balanced by the acidity of the tomatoes.
It can be prepared up to two days ahead before baking, allowing flavors to meld. Leftovers store well in the refrigerator for up to five days or freeze for four months and should be reheated gently to maintain the sauce’s texture.
Ingredients
- 12 ounces ziti pasta cooked according to package directions
- 14.5 ounces diced tomatoes I used no-salt-added garlic and oregano-infused tomatoes, canned
- 2 tablespoons olive oil
- 1 cup sweet onion peeled and diced small (about 1 medium onion, Vidalia or yellow onion
- 3 garlic peeled and finely minced, cloves
- vegetable stock low-sodium, canned 14-ounce
- 1 cup milk (I used Silk Unsweetened Cashewmilk)
- 2 tablespoons all-purpose flour
- 1 teaspoon black pepper
- 4 ounces mozzarella cheese grated
- 4 ounces fontina cheese grated
- 4 ounces Parmesan Cheese grated
- 1 tablespoon parsley finely minced for garnishing (optional, Italian flat-leaf, or fresh basil
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
- Extra ziti stores covered in the refrigerator for up to 5 days or frozen up to 4 months.
- Reheat leftovers gently to preserve creamy texture of cheese sauce.
- This recipe can be assembled in advance and refrigerated for up to 2 days before baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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