• Prep Time: 20 MINUTES
  • Cooking Time: 55 MINUTES
  • Serves: 4

Three Cheese Baked Ziti

  • Recipe Submitted by on

 Ingredients List

  • 12 ounces ziti, cooked according to package directions
  • one 14.5-ounce can 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 Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pepper, or to taste
  • 4 ounces mozzarella cheese, grated
  • 4 ounces fontina cheese, grated
  • 4 ounces parmesan cheese, grated
  • 1 tablespoon fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional


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. 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?