45 min cook time
No-Boil Vegetarian Baked Ziti
This delicious no-boil baked ziti uses only one pot, making for a quick cleanup! Cook Time: 45 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza ziti 35oz marinara sauce (about 1.5 jars) 6oz fresh mozzarella, cut into .5” pieces 1 cup ricotta (about half a 16oz container) 1 tbsp fresh sage, roughly chopped plus 5 leaves for garnish ½ cup Parmesan cheese (about 1 oz) Directions Prepare Ingredients: Preheat oven to 400°F. Lightly coat an 8x8” baking dish with olive oil or cooking spray. Prepare Ziti: Place dry Banza ziti, mozzarella cubes and marinara sauce in prepared baking dish. Gently toss until combined. Spread ricotta on top of pasta, in an even layer (don’t mix all the way through). Make sure no pasta is showing. Sprinkle over Parmesan and cover tightly with foil. Bake Ziti: Bake ziti, covered, for 20 minutes. Uncover ziti, top with sage leaves and a drizzle of olive oil, and return to the oven to bake for another 15-20 minutes or until pasta is tender. Let cool slightly before serving.
20 min cook time
One Pot Sharp Cheddar Stovetop Mac & Cheese
Is it mac & cheese, mac and cheese, mac n’ cheese, or macaroni and cheese? Whatever it’s called, this gooey stovetop mac is the ultimate side dish. Cook Time: 20 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 2 boxes Banza shells, or any shape that grabs sauce 5 tbsp unsalted butter 5 tbsp gluten free all purpose flour 2 ¾ cups whole or 2% milk, room temperature 1 cup sharp white cheddar, freshly grated ½ cup grated Parmesan Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Strain, rinse, and set aside, reserving pot for next step. Make Sauce: Add butter to pot from pasta and place over medium heat. Once butter is melted, add flour and whisk until flour disappears and clumps, 1-2 minutes. Pour in milk and 1 tsp salt. Increase heat to medium-high and bring the sauce to a simmer, whisking constantly until it thickens, 2-3 minutes more. Finish Sauce: Remove from heat and mix in white cheddar and Parmesan cheese. Taste and season with salt and fresh cracked pepper. Fold in the cooked Banza and gently toss to coat.
45 min cook time
Four Cheese Baked Mac
Forget the main dish. Forget all the other sides. This four-cheese baked mac is all you need for the best holiday dinner ever. Ingredients 2 boxes Banza cavatappi 3 tbsp unsalted butter 3 tbsp gluten free all purpose flour 2 cups milk ¼ tsp nutmeg ¼ tsp cayenne ¼ tsp dried mustard 8oz sharp white cheddar cheese, freshly grated 8oz Gruyère, freshly grated 4oz Asiago cheese, freshly grated 4oz Parmesan cheese, freshly grated Small handful of fresh chives, thinly sliced Optional: 1 tbsp truffle oil Directions Cook Banza: Preheat oven to 400°F. Bring a large pot of water to a boil. Add Banza cavatappi and cook for 4 minutes. Strain, rinse with cold water and set aside. Build Sauce: Add butter to pot from pasta and return to medium heat. When butter is melted, add flour and whisk until smooth and bubbly, about 2 minutes. Add milk, nutmeg, dried mustard, cayenne and ½ tsp salt. Bring sauce to a boil, whisking constantly, then reduce to a simmer and cook for 2-3 minutes, or until sauce thickens. Make Cheese Mixture: In a large bowl combine cheddar, Gruyère, Asiago and Parmesan and mix to combine. Add half of cheese mixture (and truffle oil, if using) to pot with sauce, off heat, and whisk until sauce is smooth. Taste and season with salt and pepper as desired. Gently fold in Banza cavatappi. Layer Mac & Cheese: In a baking dish, layer half of Banza, then top with half of remaining cheese mixture, then remaining Banza and finish with an even layer of the remaining cheese mixture. Bake Mac & Cheese: Bake until cheese is melted and light golden, 15-20 minutes. Garnish with chives.
15 min cook time
Shells & Classic Cheddar with Sautéed Brussels Sprouts
Sprouts have found the perfect home in your mac! Try for yourself and see. Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza Shells & Classic Cheddar Mac & Cheese 1 cup Brussels sprouts, quartered ¼ cup milk 2 tbsp butter Directions Cook Banza: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. Strain pasta, rinse, and return to warm pot off heat. Sauté Brussels Sprouts: While Banza cooks, heat 1 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add Brussels sprouts and cook until softened and golden, 7-9 minutes. Remove from heat and season with salt and pepper as desired. Make Sauce: Add milk and butter to pot with pasta according to package directions, then sprinkle cheese overtop. Mix well, then stir in sautéed Brussels sprouts. Enjoy!
15 min cook time
Shells & White Cheddar with Fresh Peas
Isn't it cute when a pea goes right into a shell? We sure think so! Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 4 Ingredients 1 box Banza Shells & White Cheddar Mac & Cheese ¼ cup milk 2 tbsp butter 1 cup fresh or frozen peas Directions Cook Banza: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. Strain pasta, rinse, and return to warm pot off heat. Make Sauce: Add milk and butter according to package directions, then sprinkle cheese overtop. Mix well, then stir in peas. Enjoy!
15 min cook time
Elbows & Classic Cheddar with Broccoli
We know mac & cheese doesn't need additions, but who said broccoli can't join the party? Ingredients 1 box Banza Elbows & Classic Cheddar Mac & Cheese 1 cup broccoli florets, cut into 1” pieces ¼ cup milk 2 tbsp butter Directions Cook Banza & Broccoli: Bring a medium pot of water to a boil. Add Banza and cook according to package directions. During the last 2 minutes of pasta cooking time, add broccoli to pot with pasta. Strain broccoli and pasta, rinse, and return to warm pot off heat. Make Sauce: Add milk and butter according to package directions, then sprinkle cheese overtop. Mix well, and garnish with fresh cracked pepper. Enjoy!
60 min cook time
Vegetarian Stuffing with Banza Crust
Is it stuffing? Is it dressing? It’s Banza pizza crusts! This gluten-free stuffing made with Banza is the perfect addition to your Friendsgiving table. Cook Time: 60 MINUTES Serves: 4 PEOPLE INGREDIENTS: 8 Ingredients 1 box Banza pizza crusts (2 crusts) 6 tbsp unsalted butter, divided 1 yellow onion, cut into .25” pieces 4 stalks celery, cut into .25” pieces 2 large carrots, cut into .25” pieces 1 sweet potato, peeled and cut into .25” pieces 2 cups vegetable broth 2 tbsp herbs (rosemary, sage, and/or thyme), finely chopped Directions Bake Crusts: Preheat oven to 400°F. Unwrap Banza pizza crusts and place directly on middle oven rack. Bake for about 10 minutes, or until light golden. Set aside to cool. Saute Vegetables: While crusts bake, heat 4 tbsp butter in a large pan over medium-low heat. When butter is foamy, add onion, celery, carrots and sweet potato. Cook until vegetables are softened but not browned, 10-12 minutes. Mix Stuffing: Once crusts have cooled, tear into 1” pieces. In a large bowl combine crusts, sauteed vegetables, vegetable stock, herbs, 1 teaspoon salt and pepper as desired. Gently toss to coat, then transfer to a baking dish. Cube remaining 2 tbsp butter and dot the top of the stuffing. Bake Stuffing: Transfer stuffing to the oven, then lower the temperature to 350°F. Bake for 35-45 minutes, or until stuffing is golden brown and warmed through. NotesEquipment: 9x9in baking dish, or similar
10 min cook time
Balsamic Brown Butter Penne
NotesTopping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.
30 min cook time
Squash Casserole Pizza
Cook Time: 30 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 10 Ingredients 1 Banza frozen pizza crust 2 tablespoons plus 1 teaspoon extra-virgin olive oil ¾ cup shredded white cheddar cheese ½ cup shredded mozzarella cheese 1 medium yellow squash, as thinly sliced as possible ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 3 tablespoons grated Parmesan cheese 2 garlic cloves, thinly sliced ¼ cup fresh basil, thinly sliced Directions Preheat: Set your oven to 400°F. Prepare your crust: Place 1 frozen pizza crust on a cookie sheet or onto an upside down baking sheet. Drizzle with 1 tablespoon extra virgin-olive oil, then evenly distribute the cheddar and mozzarella cheeses over top, all the way to the edges. Cover the pizza completely with thinly sliced squash, overlapping it. Season with salt. Drizzle with the remaining 1 tablespoon olive oil, then sprinkle 2 tablespoons of parmesan and garlic slices over top. Bake the crust: Slide the pizza off of the baking sheet and directly onto the center rack of the oven. Bake for 15 minutes, or until the crust is light golden and the cheese is melted. Cool and slice: Allow the pizza to cool for 3 minutes. Scatter the remaining 1 tablespoon parmesan and sliced basil over top, slice and serve!
20 min cook time
Banana Ketchup Hot Dog Pizza
As a kid growing up in the Philippines one of the treats we got during birthday parties was a pasta my brother and I called Pink Spaghetti. It was essentially a Spaghetti Bolonages made Filipino style using Banana Ketchup as a base (which colored the sauce a light pink) and then it was topped with hot dogs and a nice sprinkling of cheddar cheese. I wanted to make it in pizza form, replacing the minced beef with minced mushrooms and walnuts in Banana Ketchup. It’s topped with slices of cheddar cheese and hot dogs (but this time they are vegan)! Right out of the oven more banana ketchup is drizzled on top with more shredded cheddar cheese. It’s a bite right into my childhood. Ingredients 2 Plain Banza Pizza Crusts 2 Cups Walnuts 1 Large Portobellow Mushroom Cut into Chunks 1/4 Red Onion Cut into small Chunks 2 Cloves of Garlic, sliced 2 Tablespoons Olive Oil 1 1/2 Cup Banana Ketchup 1 Teaspoon Salt 1 Teaspoon Black Pepper 4 Slices of Cheddar Cheese 2 Vegan Hot Dog Links Cut thinly 1 Cup Shredded Cheddar Cheese 1 Tablespoon Chopped Chives Extra Banana Ketchup for Drizzle Directions Pre-heat: Set your oven to 400º F. Prepare the topping: Put the walnuts, mushroom, onion and garlic in a food processor. Pulse about 6-7 times until all the ingredients are minced, but not mushy. Cook the topping: In a large pan heat up the olive oil on medium heat until its shimmering. Add in the mushroom walnut mixture. Cook for 7 minutes until the onions are translucent and the mushrooms have lost its moister. Stir constantly too evenly cook. Take off the heat and add in the Banana Ketchup. Mix well. Top the crusts: Evenly divide between the pizza crusts smoothing until the boarder. Top each crust with 2 slices of cheddar cheese. Arrange the vegan hot dog slices on the top. Bake pizza: Place on the oven rack directly and bake for 10 minutes. Take the pizzas out of the oven and place on a serving platter. Drizzle with the extra banana ketchup and top with shredded cheddar cheese and chives. Notes If you don’t have a food processor, chop the mushrooms and walnuts very fine on a cutting board. Fine dice the onions and garlic. You can purchase Banana Ketchup online.
30 min cook time
Grilled Peach & Halloumi Pizza
Ingredients 1 Banza pizza crust Neutral cooking oil 1 small peach 1 package halloumi cheese - usually found in 7 oz packages Fresh mint 3-4 tablespoons pomegranate syrup Directions Prepare Ingredients: Lightly oil your grill pan and preheat over medium high heat. Take Banza pizza out of the package and leave on the counter to come to room temperature for 10-15 minutes. Slice peaches into ½ inch pieces and remove the pit. If not already sliced, slice halloumi into ½ inch thick slices. Pick about a tablespoon of fresh mint leaves from the stems. Grill Pizza: Once the crust has come to room temperature, rub each side with 1 tsp of cooking oil. Reduce the grill pan heat to medium and add crust to the pan. Grill for 5 minutes per side until the crust is evenly charred and warmed through. Grill Peaches & Halloumi: While the crust cooks, lightly oil the extra space on the grill pan not taken up by the pizza crust. Grill sliced halloumi and peaches for 3 minutes per side, flipping once. If you don’t have space in your grill pan you can also cook them over medium in a flat pan that’s been lightly oiled. Assemble Pizza: Once the halloumi is golden brown on both sides, and the peaches and pizza crust grilled, assemble the pizza. Spread a thin layer of pomegranate syrup over the crust. Top with the grilled peach and halloumi slices and sprinkle with fresh mint leaves. Enjoy! Notes This recipe is great for those super hot summer days when you don’t want to turn on the oven or stand over a hot grill outside! With just a grill pan on your stove this comes together super simply. You may have leftover peach slices, halloumi, and mint after making this. Don’t fret! They make great toppings for a salad or you can easily double the rest of the ingredients to make two pizzas.
20 min cook time
Chili Cheese Pizza
A childhood favorite brought back to life on Banza Pizza Crust! Ingredients 1 Banza pizza crust ⅔ cup of store-bought or leftover vegetarian chili ¼ cup shredded cheddar cheese ¼ cup shredded Monterey Jack cheese Fresh Topping Ideas: sliced green onions, sliced fresh jalapeños, sliced avocado, chopped fresh cilantro, sour cream or Mexican cream Directions Preheat oven to 400°F. Add Chili: Remove Banza pizza crust from plastic packaging and spoon chili onto crust. Spread evenly, leaving a ½ inch border around the edge of the crust. Add Cheese: Sprinkle shredded cheddar and Monterey Jack evenly over chili. Bake pizza directly on oven rack for 15 minutes, or until crust is golden brown and cheese is melted. Remove from oven and serve immediately, topped with the fresh toppings of your choice. NotesUse a can of your favorite store-bought chili or repurpose leftover homemade chili. Feel free to use your favorite cheese or cheese blend in place of the cheddar and Monterey Jack. Make a sour cream drizzle by combining sour cream and freshly squeezed lime juice to achieve a pourable consistency. To accommodate different tastes, serve toppings on the side to make a chili cheese pizza bar!