I constantly reach for this 6-ingredient gluten free pasta bake, and so will you. There is zero pre-boiling needed, so it’s so quick and easy. Perfect when you need to pull together an incredibly tasty last-minute meal.
I love that I can make this ahead, and it reheats so well – ideal as a family favorite and a delicious casserole-style dish for kids and adults at a gathering. Did I mention this is a one-bowl, low-mess pasta that doesn’t need any boiling or prep? I know, right, a mid-week dream!
For more inspiration, check out my 20 easy weeknight gluten-free dinner recipes, and this bank of 20 recipes with peppers. I’m obsessed with this vegetable creamy pasta (gluten free) and this dairy-free chicken pasta (gluten free) right now.
WHY YOU’LL LOVE THIS GLUTEN FREE RECIPE
- No-boil bake pasta recipe: Not having to par-boil the pasta first saves time, making this a last-minute reach-for recipe.
- Won’t dirty the kitchen: Only dirties one dish, and I hate doing dishes so this is ideal.
- Easy to scale up: I love that this gluten free pasta bake scales up. It is a single serving but can easily double or triple for a family.
- Gluten-free friendly: Made with gluten-free pasta and sauces. Perfect if you have celiac disease.
- Easy to make dairy-free: Use dairy-free cheese in your no boil pasta bake and make sure your marinara sauce is dairy-free.
INGREDIENTS AND SUBSTITUTIONS
- Gluten-free pasta: Any shape will do, but I prefer a short gluten-free pasta shape like penne, macaroni, or bow-tie pasta. I find that brown rice pasta holds up the best. I like the brand jovial or the brown rice pasta from Trader Joe’s.
- Low-sodium vegetable broth: For some savory goodness.
- Marinara sauce: Use a high quality brand or make your own.
- Pumpkin puree or sweet potato puree: I love the creaminess and “body” this adds to this gluten free pasta bake.
- Garlic & herb seasoning: Seasoning is key to the result being ultra delicious. I like to taste my sauce before baking, in case it needs a little extra.
- Shredded mozzarella cheese: You can use pre-shredded cheese in your gluten free pasta bake if you like. In my experience though, freshly shredded mozzarella melts best.
ADD-INS AND VARIATIONS TO TRY
- Load up the veggies: If you have leftover roasted vegetables in the fridge – this is the perfect way to use them up. Stir a can of drained red kidney or butter beans into your gluten free pasta bake.
- Make it meaty: Stir in partly cooked or leftover chicken or turkey meatballs.
- Cheesy: Fold in blue cheese, goat, or cream cheese. Top the mozzarella layer with some parmesan cheese to make it extra crusty.
DIRECTIONS (STEP BY STEP)
Preheat the oven to 350°F (175°C).
In your baking dish, combine the uncooked gluten-free pasta, vegetable broth, marinara sauce, pumpkin or sweet potato puree, and garlic & herb seasoning.
Spread shredded mozzarella cheese evenly on top. Cover and bake for 30-45 minutes until the pasta is tender and the cheese is melted.
Uncover during the last 10-15 minutes to prevent over-browning. Let the gluten free pasta bake rest for 5 minutes before serving.
EXPERT TIPS & TRICKS
- Choose a pasta that will hold its shape: Options like quinoa, chickpea, and brown-rice-based pasta hold their shape well and won’t turn mushy.
- Layer the cheese evenly: I like to spread it so there are no gaps in my gluten free pasta bake.
- Check for doneness: Push a fork or sharp, thin knife to ensure its tender but not too soft.
- Don’t skip the resting time: Let the baked pasta rest for at least 5 minutes after baking so the sauce can thicken a bit.
- Careful not to over-brown: Keep your eye on it so it doesn’t burn.
- Check the sauce and seasoning labels: If you want to keep it gluten-free, scan the labels before purchasing.
STORAGE AND MEAL PREPPING
Store leftover gluten free pasta bake in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding some vegetable broth to keep it moist.
You can freeze leftovers if you have any. I like to scoop mine into portions and freeze them like that. Leftover gluten free pasta bake will last up to 3 months in the freezer and makes an easy, last-minute meal.
To make it ahead, prepare the dish up to the point of baking. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you ready to bake your no boil baked pasta, remove from the fridge, let it sit at room temperature for 15-20 minutes, then bake it.
FAQS
CAN I MAKE THIS WITHOUT CHEESE?
Yup! You can make this gluten free pasta bake without cheese. You could also add some nutritional yeast for a cheese-free but cheesy-flavored no boil pasta bake.
WHAT VEGETABLES CAN I ADD TO IT?
I sometimes add veggies like spinach, mushroom, zucchini, bell peppers, beans, or broccoli. Chop them into bite-sized pieces and mix them into the pasta before it goes into the oven.
WHICH PASTA SHOULD I USE?
For this no boil baked pasta, I usually use chickpea pasta, quinoa pasta, any gluten free pasta.
LOOKING FOR MORE GLUTEN FREE RECIPES?
Gluten Free Pasta Bake (no boil recipe)
Ingredients
- 1 cup gluten-free pasta
- 1/2 cup low-sodium vegetable broth
- 1 cup marinara sauce
- 1/4 cup pumpkin puree or sweet potato puree
- 1 tbsp garlic & herb seasoning
- 1/2 cup low-fat shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Select a 8.5 in x 4.5 in x 2.5 in (or 9 in x 5 in x 2.5) baking dish. Combine the uncooked gluten-free pasta, vegetable broth, marinara sauce, pumpkin or sweet potato puree, and garlic & herb seasoning within the prepared baking dish. Thoroughly mix the ingredients together in the pan to ensure even distribution.
- Evenly distribute the shredded mozzarella cheese over the pasta mixture, creating a uniform topping.
- Bake covered for 30-45 minutes, or until the pasta is fully cooked and the cheese is melted.
- During the final 10-15 minutes of baking, remove the cover and monitor the dish closely to prevent excessive browning or burning on the cheese. The pasta is considered fully cooked when it can be easily pierced with a fork.
- Remove the baked pasta from the oven and allow it to rest for approximately 5 minutes before serving.
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