Gluten-Free Baked Mostaccioli
Indulge in the ultimate comfort food with this Gluten-Free Baked Mostaccioli, a hearty and satisfying dish that's perfect for weeknight dinners or special gatherings. Featuring tender gluten-free mostaccioli pasta baked to perfection with a rich and savory tomato-based meat sauce, this recipe is bursting with flavor thanks to aromatic garlic, sautéed onions, Italian herbs, and fresh basil. A generous layer of melted mozzarella and parmesan cheese adds the perfect cheesy finish, while a sprinkle of fresh parsley provides a bright and fresh garnish. Oven-baked until golden and bubbly, this family-friendly classic is as delicious as it is easy to make. With just 20 minutes of prep time and a cook time under an hour, this wholesome, gluten-free twist on a traditional favorite will quickly become a staple in your mealtime rotation.
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Recipe Information
Ingredients
- 12 ounces gluten-free mostaccioli pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 units garlic cloves, minced
- 1 pound ground beef
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups mozzarella cheese, shredded
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the gluten-free mostaccioli according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the skillet and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spoon, about 8-10 minutes. Drain excess fat if needed.
Reduce heat to medium. Stir in crushed tomatoes, tomato paste, Italian seasoning, chopped basil, salt, and pepper. Simmer for about 10 minutes, allowing flavors to meld.
In a large mixing bowl, combine the cooked pasta and sauce. Mix until evenly coated.
Lightly grease a 9x13 inch baking dish. Transfer the pasta mixture into the dish.
Spread the shredded mozzarella cheese evenly over the top of the pasta. Sprinkle grated parmesan cheese as well.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped parsley before serving. Enjoy your gluten-free baked mostaccioli!
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 49.2 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2480 mg | 191% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4731 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
