Gluten Free Pasta Bake (no boil recipe)
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!
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.