Baked Béchamel Ziti

I was inspired to make baked ziti, when I saw a package of uncut ziti, at my local Italian deli. Pasta tubes, the size of drinking straws. I thought they would be fun to work with. In the future, I will buy cut ziti, as I found the tubed ziti hard to break. 

All components can be prepared ahead of time. Also, you can assemble the day before. This is a great dish, that gets even better the next day. 

This is baked ziti, but if you swap the ziti for lasagna noodles, it’s Béchamel Lasagna. 

If you’re concerned your pan is too small; reduce the dry ziti to 10 ounces. Or, bake in individual casseroles, to order.

A YouTube demonstration video is available, by clicking this link.

BAKED BÉCHAMEL ZITI

 

RAGÚ:

1 Pound 93% lean ground turkey

1 Tablespoon mushroom powder

1 Tablespoon Kitchen Bouquet Browning and Seasoning Sauce

1 Pound ground Italian sausage

2 Tablespoons cooking oil

1 Small onion, diced (6 ounces)

14 Roasted garlic cloves, mashed

1 Teaspoon salt

1 Teaspoon pepper

2 Teaspoons red pepper flakes (optional)

2 Teaspoons oregano

3 Tablespoons Italian Seasoning

1 Tablespoon sugar

2 (6 ounce) Cans Contadina Tomato Paste

3 Cups water

1 Cup pasta water

1/4 Cup fresh parsley, chopped, divided for garnish

1/4 Cup fresh basil, chopped, divided for garnish

 

BÉCHAMEL SAUCE:

6 Tablespoons butter

6 Tablespoons flour

4 Cups milk, warmed in microwave

1/2 Teaspoon white pepper

1/8 Teaspoon allspice - or - nutmeg 

 

ZITI:

12 Ounces dry ziti

Water, to boil

2 Teaspoons salt, to boil

 

CHEESES:

1 Pound mozzarella, shredded

6 Ounces parmesan, shredded, rind put into ragú

4 Ounces Gruyère, shredded

 

TO PREPARE RAGU:

In a medium sized bowl, mix mushroom powder and Kitchen Bouquet into ground turkey. Mix Italian sausage into turkey. Set aside. Heat cooking oil, in a large skillet, over medium high heat.  Brown and crumble meat. Add onion to meat, cooking until softened. Sop up any grease and liquids rendered, with a paper towel. Season with salt, pepper, oregano, sugar, and mashed garlic. Stir in tomato paste and water. Bring sauce to a boil. Reduce heat to medium low. Simmer for 20 minutes. Stir in parsley and basil. Remove cheese rind. Fold half of the ragú, into strained pasta. Reserve the remaining ragú to layer. Makes 4 pounds ragú.

 

TO PREPARE BÉCHAMEL SAUCE:

In a medium sauce pan, melt butter over medium heat. Whisk flour into butter, and cook for 1 minute. Stream milk into flour, while whisking continuously. Season with pepper and allspice. Makes 3 3/4 cups béchamel sauce.

 

TO PREPARE ZITI:

Fill a stock pot half way with water. Bring to a boil. Stir in salt. Stir in ziti, to prevent pasta sticking. Parboil for 3 minutes, stirring occasionally. Ziti will finish cooking in oven. Reserve pasta water for ragú. Strain pasta. Return pasta to pot. Stir in half of the ragú. Makes 12 ounces prepared ziti.

 

TO PREPARE CHEESES:

Blend all cheeses, in a large bowl. Divide in half, for 2 layers. Makes 1 pound 4 ounces cheese blend.

 

TO ASSEMBLE:

In a large casserole, or 9 X 13 X 2 5/8” baking pan; layer in this order:2 spoonfuls ragú, to coat bottom of pan, ragú coated ziti, half of cheese, remaining ragú, béchamel sauce, remaining cheese. Tent with foil. Bake at 375 for 20 minutes. Remove foil. Continue baking an additional 40 minutes, until golden and bubbly. Let sit 30 - 60 minutes, to firm. Garnish with diced basil and parsley. Makes 9.2 pounds Baked Béchamel Ziti.