This gluten-free baked pasta hits all the notes you want in an easy dinner! Creamy tomato sauce, tender gluten-free penne, and lots of melty mozzarella cheese make this the ultimate comfort food.
We absolutely LOVE this warming pasta bake, and I make it regularly, especially during the winter months when we need a little extra comfort. It disappears in a flash, and as a bonus, it's so easy to make - you assemble it right in the pan, slip it into the oven, and bake to perfection. Add a side of roasted cauliflower, a bowl of vegan broccoli soup, or a crisp salad.
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Why You'll Love It
An easy, cheesy pasta bake never goes out of style! This is pure comfort food, with sturdy gluten free penne tucked into a homemade tomato sauce and dressed with plenty of melted cheese. It's simple to put together, and the oven does most of the work. What could be better? Perfect for cool nights, you'll want to keep this recipe handy. Here's why you'll love this cozy baked pasta dish:
- Cheesy and delicious. Two kinds of cheese, but mostly fresh mozzarella, make this dish impossible to resist! Fresh mozzarella is soft and melts so beautifully into the sauce that coats the pasta in this pasta bake.
- Gluten-Free. Use gluten-free pasta to make this into a naturally gluten-free meal. You can use regular pasta if you don't need to keep gluten-free.
- Adaptable. If you like, you can add in baby spinach, sauteed mushrooms, or squash to make this bake a bit heartier.
What You'll Need
Here's a quick overview of what you'll need to grab to make this recipe. The full ingredient amounts and detailed instructions are in the recipe card at the end of this post.
- Gluten-free ziti or penne - I love using Jovial brand penne in this recipe.
- Tomato puree - I use Bionaturae strained tomatoes in this pasta bake, but you can use your favorite brand of tomato sauce (or homemade sauce).
- Fresh mozzarella cheese - Fresh mozzarella comes packaged in water, usually in "pearls".
- Olive oil - I always use extra virgin olive oil.
- Salt and pepper
- Dried herbs - Oregano and basil.
- Parmesan cheese - Use freshly grated Parmesan cheese.
Tips & Variations
- Add veggies - You can stir in baby or regular, chopped spinach leaves, diced, cooked red peppers, mushrooms, onions, or other vegetables like zucchini into the pasta.
- Add protein - Add browned, ground vegetarian Beyond Meat or a veggie protein of choice to the casserole dish for a heartier meal.
- Use store-bought sauce - I find that using tomato puree and herbs makes a naturally delicious sauce, and it could hardly be easier to throw together! However, if you prefer a more "saucy" sauce, you can use a jar of your favorite pre-made sauce.
- Try a different pasta shape - You could use macaroni or shells in this dish with good results. I like to use penne or ziti, but any shaped pasta with "nooks and crannies" for the sauce to seep into should work well. Don't use a thin noodle like spaghetti, though!
Serving Ideas
All you need to go along with a heaping serving of gluten-free baked pasta is a vegetable or two - keep things easy peasy and go with baby carrots and a side of steamed broccoli as I've shown here - and/or a fresh green salad.
Storage and Reheating Options
Here's what to do with any leftover pasta bake:
- Fridge - Place cooled pasta in an airtight container and store it in the fridge for up to 5 days. If you use regular pasta, you can freeze this dish in an airtight container for up to 3 months, but I don't recommend freezing gluten-free pasta because it will get mushy when defrosted.
- To Reheat - Reheat this gluten-free pasta bake in a microwave-safe bowl until the cheese is melted and the pasta is heated through, about 2 minutes.
If you tried this recipe please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Recipe
Gluten-Free Baked Pasta
Ingredients
- 1 pound gluten-free pasta , such as penne or ziti
- 24 ounces tomato puree , or tomato sauce
- 8 ounces fresh mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3 tablespoons olive oil
- Salt and pepper , to taste
- ½ cup shredded parmesan cheese
Instructions
- Make the pasta according to the package instructions. Drain and place in a lightly oiled 9x13-inch baking pan.
- Preheat the oven to 350℉. Dump the tomato puree or sauce onto the pasta, and stir it around to coat the pasta. Stir in the mozzarella cheese and the dried herbs.
- Drizzle with olive oil and liberally season with salt and pepper, then top with parmesan cheese. Place in the oven and bake until the sauce is bubbling and the cheese is melted, about 30 minutes.
- Remove the pan from the oven, let rest a few minutes, then serve.
Notes
- Add veggies - You can stir in baby or regular, chopped spinach leaves, diced, cooked red peppers, mushrooms, onions, or other vegetables like zucchini into the pasta.
- Add protein - Add browned, ground vegetarian Beyond Meat or a veggie protein of choice to the casserole dish for a heartier meal.
- Use store-bought sauce - I find that using tomato puree and herbs makes a naturally delicious sauce, and it could hardly be easier to throw together! However, if you prefer a more "saucy" sauce, you can use a jar of your favorite pre-made sauce.
- Try a different pasta shape - You could use macaroni or shells in this dish with good results. I like to use penne or ziti, but any shaped pasta with "nooks and crannies" for the sauce to seep into should work well. Don't use a thin noodle like spaghetti, though!
I'd love to hear from you! Please leave me a note.