Baked Ziti With Pesto BéChamel Recipe

Name: Baked Ziti With Pesto BéChamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ziti or penne; 1 tablespoon olive oil; 2 tablespoons butter; 1 shallot small dice; 6 cloves garlic sliced; 3 tablespoons flour; 5 cups 1% milk if you're trying to lighten it up a bit as I did; 1 1/2 cups pesto; 4 cups shredded mozzarella; 1/3 cup pecorino romano grated, plus extra for the top; 2 cups part skim ricotta again, this is if you want to lighten a bit

Servings: persons

2 pounds ziti or penne
1 tablespoon olive oil
2 tablespoons butter
1 shallot small dice
6 cloves garlic sliced
3 tablespoons flour
5 cups 1% milk if you're trying to lighten it up a bit as I did
1 1/2 cups pesto
4 cups shredded mozzarella
1/3 cup pecorino romano grated, plus extra for the top
2 cups part skim ricotta again, this is if you want to lighten a bit

1
Oven at 375.
2
Cook the pasta to al dente, drain and set aside in a large bowl.
3
Into a large pot, over medium heat, add the olive oil and butter. Add the garlic and shallot and saute until softened.
4
Whisk in the flour until smooth. Add in the milk slowly, continuously whisking to combine. Once all the milk is in and the sauce is smooth, allow to simmer until slightly thickened, stirring occasionally to prevent burning.
5
Remove the pot from the heat and stir in the pesto and pecorino romano. Season with salt and pepper.
6
Pour the sauce over top the cooked pasta. Stir in the shredded mozzarella and ricotta.
7
Add the pasta to a large baking dish and sprinkle with a little more pecorino. Bake for approx 20-30 minutes until bubbly and browned on top.

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds ziti or penne, 1 tablespoon olive oil, 2 tablespoons butter, 1 shallot small dice, and more.

Yes, Baked Ziti With Pesto BéChamel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Ziti With Pesto BéChamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions