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Gluten-free Baked Pasta

March 17, 2011

Gluten-free Baked Pasta

Over the next month you are going to notice a bit of simplifying in my recipes. No I haven’t gotten lazy! I am excited to say that I am switching jobs at the end of the month. It is a very exciting time but on top of graduate school, something has to simplify. I was feeling frustrated by my lack of creative cooking these past few weeks and then it occurred to me that many of you are probably facing the same dilemma – how to balance a busy life filled with career, family and obligations while at the same time maintaining a healthy gluten-free diet? So this next month will be my adventure walking this fine line. Healthy, gluten-free meals, that are ready in less than an hour (preferably 30 min), taste great and have quality nutritious value.

Gluten-free Baked Pasta Recipe

To kick off this new segment of Gluten-free Table, I would like to share a recipe from this past week. This dish is a lot like baked ziti but without all the ricotta, eggs and hassle. It does take an hour start to finish but you can throw it in the oven and go take care of other things.

1 bag of Tinkyada Brown Rice Penne

28 oz jar of Pasta sauce

2 cups of mozzarella cheese

2 cups of cooked peas

10 oz of chopped mushrooms

1 lb of free range beef, bison or ground turkey

block of Parmesan cheese

Preheat oven to 350. Bring a large pot of water to a boil. Add the pasta and cook according to the directions on the bag. While the pasta is cooking, brown the meat in a skillet. Drain off the excess liquid. Add the pasta sauce and simmer for five minutes covered. When the pasta is done, drain and splash with cold water to prevent clumping. Spray a 9×13 in baking dish or casserole with olive oil. In a bowl, toss the pasta and the sauce until the pasta is fully coated in sauce. Add the peas and mushrooms and toss until evenly distributed. Spread half the pasta in the casserole dish. Sprinkle half the cheese on top. Shave a light layer of Parmesan cheese on top. Add the rest of the pasta, sprinkle the remaining cheese on top and cover with a fine layer of Parmesan cheese. Bake 30 minutes. Serve with a garden salad and enjoy.

4 Comments leave one →
  1. Recipe Chefs permalink
    March 17, 2011 1:05 pm

    Excellent recipe. Thanks for sharing this post. I really enjoy reading your blog. Feel free to check out our recipes.

    Recipe Chefs –

  2. March 18, 2011 9:52 am

    I love eating & making easy yet tasty gf baked pasta dishes like this!

    I love it! MMMMMM,…!!! 🙂

    • March 18, 2011 9:56 am

      I probably should have mentioned that you can throw in any other veggies that you like into this – roasted red pepper, zucchini, you name it!

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