Three Cheese Baked Ziti

Three Cheese Baked Ziti

My family went nuts for this dish. They’re huge pasta lovers and the cheese sauce made with three cheeses sealed the deal.

The sauce that coats the pasta is so cheesy, rich, and full of flavor. Anytime you’ve got three great cheeses like mozzarella, fontina, and parmesan melted together, things are going to be good. Throw in some browned onions, garlic, and juicy tomatoes and it’s a total win.

The recipe is easy and you can prep it up to 2 days in advance and bake it off when you’re ready.

It makes an ample amount which is great for planned leftovers. And the leftovers freeze well for hectic nights when all you can manage is pulling something from the freezer. I love having a few get-out-of-jail-free-cards stashed in my freezer.

Rather than using heavy cream in the cheese sauce I used Silk Unsweetened Cashewmilk. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking, smoothies, and sauces.

They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.

The lightly golden brown cheese on top was the first thing to be devoured.

Three Cheese Baked Ziti

The sauce that coats the pasta is so cheesy, rich, and full of flavor. Anytime you’ve got three great cheeses like mozzarella, fontina, and parmesan melted together, things are going to be good. Throw in some browned onions, garlic, and juicy tomatoes and it’s a total win. The recipe is easy and you can prep it up to 2 days in advance and bake it off when you’re ready. It makes an ample amount which is great for planned leftovers. And the leftovers freeze well for hectic nights when all you can manage is pulling something from the freezer.

Yield: one 3-quart baking dish or 9x13 pan

Prep Time: 15 minutes

Cook Time: about 50 to 55 minutes

Ingredients

  • 12 ounces ziti, cooked according to package directions
  • 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
  • 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
Read the whole recipe on Averie Cooks