When I first went gluten free, it was so hard to find easy weeknight dinner recipes that catered to more than one food allergy or restriction. I felt so frustrated! Eventually I started recreating some of my favorite easy pasta recipes using gluten free pasta and dairy free cheese and my life got SOOO much easier! This gluten free pasta bake is and an easy gluten free dinner with a dairy free option.
This gluten free pasta bake takes less than 30 minutes to make and uses minimal dishes, just like my baked gluten free meatballs.
I used a tomato based sauce here. I LOVE an easy dinner recipe packed with tomatoes, like this gnocchi with tomato sauce and this Moroccan Meatball Skillet.
why you’ll love this allergy friendly recipe
- The whole family will love this pasta casserole! Me and my husband love this dish. It is the perfect delicious dinner recipe when we only have 30 minutes.
- The perfect dish to make with any sauce you want! I switch between using a homemade sauce or a store bough jar of sauce to save time!
- This is a great dish for a great make-ahead meal for a large get together. Pasta dishes are my favorite for when I’m hosting friends or family. This easy gluten free pasta bake is perfect for when I am hosting a crowd.
- You can add any protein you want to this vegetarian pasta bake. I like to add grilled chicken, ground meat or meatballs.
ingredients & substitutions
Gluten-Free Penne: This is the base of the dish. You can use any kind of gluten-free pasta you like, such as gluten free penne pasta, rotini, gluten free ziti pasta, shells, or elbows. I prefer brown rice pasta or bean-based pastas. If you are not gluten free you can use any regular pasta instead. I used jovial gluten free pasta here, its only of my favorite gluten free pasta brands. I also love trader joes brown rice pasta. If you’re cooking gluten free pasta for the first time its a bit softer than wheat pasta and you need to treat it a little more delicately when stirring it in with the spaghetti sauce.
You can use your favorite brand of tomato sauce or try marinara sauce instead. To make your own sauce I like to combine tomato paste with water and my favorite italian seasoning.
Vodka Sauce: This is a tomato-based pasta sauce with a hint of vodka for a touch of sweetness.
Mozzarella Cheese: This melts nicely and gives the bake a cheesy top. Any mozzarella cheese will work. Shredded mozzarella or fresh mozzarella are great options. You can also use dairy free cheese for a dairy free recipe. That is what I do. All these options are available at your local grocery store.
Ricotta Cheese: This helps create a creamy sauce without heavy whipping cream. When I want to make this recipe dairy free I use a dairy-free ricotta alternative.
Parmesan Cheese: This adds a salty cheesy flavor. When I want to make this recipe dairy free I use a dairy free parmesan cheese.
taste & texture
This gluten-free pasta bake should taste cheesy and flavorful from the ricotta and mozzarella. I love the vodka sauce because it creates rich creamy tomato base with a hint of sweetness. The pizza or garlic and herb seasoning gives a boost of Italian flavors. The texture of the pasta will be cooked through but not mushy, and the cheese will be melted and gooey on top.
directions
- Preheat your oven to 375°F (190°C).
- Following the package directions, cook the gluten-free noodles in a large pot of salted water that is boiling. Cook the uncooked pasta for half the suggested amount of time (less time than al dente). This will create the best results so the pasta does not overcook in the skillet. If overcooked it will be mushy pasta. Drain the pasta well.
- Transfer the partially cooked, tender pasta directly to your oven safe skillet.
- Pour the jar of vodka sauce over the pasta, making sure it’s evenly distributed. Dollop spoonfuls of creamy ricotta cheese over the top of the sauce to give it delicious flavor.
- Sprinkle the pizza seasoning (or garlic and herb seasoning) evenly over the entire dish.
- Top with the shredded cheese or pieces of fresh mozzarella (or dairy-free alternative) on the baked pasta.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly on top.
- Remove the dish from the oven. While it’s still hot, sprinkle with the grated parmesan cheese (or dairy-free alternative) and drizzle with the olive oil.
- Serve immediately and enjoy your cheesy, flavorful gluten-free pasta bake!
expert tips & tricks
- For a richer flavor, I brown some Italian sausage or ground meat before adding the vodka sauce. This creates a crowd pleaser meat sauce!
- Want some veggies? I like to add a cup of steamed broccoli, bell pepper, cherry tomatoes or chopped spinach to the pasta before baking. This makes for a perfect vegetable pasta bake. You can use any of your favorite vegetables.
- You can make this in an oven safe skillet or even in a casserole dish. You can also make it in a slow cooker but cooking time will vary.
- I top this pasta casserole off with fresh basil, black pepper and sea salt. Finish this easy dish with parmesan cheese.
- Make this recipe spicier, I top with red pepper flakes.
recipe variations
- For a low-carb option, I skip the pasta and use roasted vegetables like zucchini noodles or riced cauliflower instead. You can also use a low carb pasta such as cauliflower pasta.
- To make this original recipe lower in fat, I use fat-free ricotta cheese, a light mozzarella alternative. Skip the olive oil drizzle.
- Make it vegan, I use dairy-free cheese alternatives for the mozzarella, ricotta, and parmesan, and opt for a vegan vodka sauce.
- For a high protein option, I mix in some cottage cheese in place of the ricotta.
serving, storing and meal prepping
I serve this hot right out of the oven. Leftovers can be stored in an airtight container in the fridge or in the baking dish covered with aluminum foil for up to 3 days. The are perfect for dinner the next day.
To freeze, I let the bake cool completely, then cover tightly with plastic wrap and freeze for up to 2 months.
For meal prep, I portion the leftover bake into single-serving containers before freezing. Reheat individual portions in the microwave on medium heat power until heated through, or thaw overnight in the refrigerator and reheat on medium heat on the stove or in the oven at 350°F (175°C) until warmed. This makes dinners during the week SOOOO much easier!!
Looking for more allergy friendly easy recipe?
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One Pan Gluten Free Pasta Bake
Ingredients
- 1 box gluten-free penne or your preferred gluten-free pasta shape
- 1 jar your favorite vodka sauce
- 2 tbsp pizza seasoning OR garlic and herb seasoning
- 1 ball mozzarella cheese shredded (or 1 1/2 cups shredded dairy-free cheese alternative)
- 1 cup ricotta cheese or dairy-free ricotta alternative
- 2 tbsp grated parmesan cheese or dairy-free parmesan alternative
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- Following the package directions, cook the gluten-free noodles in a large pot of salted water that is boiling. Cook the uncooked pasta for half the suggested amount of time (less time than al dente). This will create the best results so the pasta does not overcook in the skillet. If overcooked it will be mushy pasta. Drain the pasta well.
- Transfer the partially cooked, tender pasta directly to your oven safe skillet.
- Pour the jar of vodka sauce over the pasta, making sure it’s evenly distributed. Dollop spoonfuls of creamy ricotta cheese over the top of the sauce to give it delicious flavor.
- Sprinkle the pizza seasoning (or garlic and herb seasoning) evenly over the entire dish.
- Top with the shredded cheese or pieces of fresh mozzarella (or dairy-free alternative) on the baked pasta.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly on top.
- Remove the dish from the oven. While it’s still hot, sprinkle with the grated parmesan cheese (or dairy-free alternative) and drizzle with the olive oil.
Video
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