INGREDIENTS
12 oz
ziti, cooked according to package directions
1 14.5 ounce can
diced tomatoes (I used no-salt-added garlic and oregano-infused tomatoes)
2 tbsp
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 14 ounce can
low-sodium vegetable stock
1
cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
2 tbsp
all-purpose flour
1 tsp
pepper, or to taste
4 oz
mozzarella cheese, grated
4 oz
fontina cheese, grated
4 oz
parmesan cheese, grated
1 tbsp
fresh Italian flat-left parsley or fresh basil, finely minced for garnishing, optional