291284 -- Ziti Casserole

This is not your standard red-sauce baked ziti. A from-scratch cheese sauce made with sharp cheddar and Parmesan coats every tube of ziti, along with stir-fried broccoli, mushrooms, and carrots that still have real crunch to them.

The vegetables get a quick stir-fry before joining the pasta. That brief blast of heat keeps the broccoli crisp-tender and the mushrooms meaty instead of turning everything to mush in the oven. The carrots stay firm enough to add texture in every forkful.

Walnuts are the surprise player. Scattered throughout the casserole, they toast slightly during baking and add a rich, earthy crunch that plays off the creamy sauce.

This is a true make-ahead dish. Assemble everything, cover tightly with foil, and refrigerate until you’re ready to bake. The flavors actually get better as they sit, and the sauce thickens around the pasta for an even more cohesive casserole.

Chef Tips

• Cook the ziti one minute short of al dente. It finishes cooking in the oven and won’t go mushy.
• Build the cheese sauce on medium heat and add the cream slowly to avoid lumps.
• Quarter large mushrooms so they hold their shape. Sliced ones disappear into the sauce.
• Let the casserole rest 5 minutes after baking before serving so the sauce sets slightly.

Variations

• Add Italian sausage or grilled chicken for a heartier, protein-loaded version.
• Swap broccoli for roasted cauliflower or asparagus depending on the season.
• Use smoked gouda instead of cheddar for a deeper, smokier cheese flavor.