Ziti, Spinach, and Cheddar Gratin

This gratin is creamy, crunchy, and cheesy. It’s equally perfect for a simple weeknight meal or for entertaining company.

Serves: 4Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 8 oz. ziti
  • 1⁄2 tsp. kosher salt
  • 3 Tbsp. unsalted butter, divided
  • 1 small red onion, peeled and diced
  • 2 Tbsp. unbleached all-purpose flour
  • 3 cups whole milk
  • 1 1⁄2 cups shredded sharp Cheddar cheese
  • 1⁄2 cup shredded Parmesan cheese, divided
  • 1 1⁄2 cups fresh baby spinach
  • 2 tsp. vegan Worcestershire sauce
  • 1⁄2 cup panko breadcrumbs
  • 2 tsp. fresh thyme


  • Preheat oven to 350°F.
  • Fill a medium saucepan with water and add salt. Bring to a boil over high heat. Add ziti and cook for 9 minutes until al dente. Drain and rinse under cold water. Set aside.
  • Heat 2 tablespoons butter in a medium saucepan over medium heat. Add onion and sauté 5 minutes until softened. Add flour and stir for 1 minute. Pour in milk and bring to a light simmer. Add Cheddar and 1⁄4 cup Parmesan and whisk until incorporated. Stir in spinach and Worcestershire sauce.
  • Spoon ziti into a 3-quart casserole dish. Pour cheese sauce over the pasta and top with bread crumbs, thyme, and remaining Parmesan and butter.
  • Bake for 20 minutes until golden brown and bubbly.