Gluten-Free Baked Pasta with Cheese and Vegetables
Indulge in the comforting flavors of this Gluten-Free Baked Pasta with Cheese and Vegetables, a wholesome and satisfying dish perfect for weeknight dinners or special occasions. This recipe combines gluten-free pasta with a medley of tender sautéed vegetables, including red bell pepper, zucchini, mushrooms, and wilted spinach, all tossed in creamy ricotta cheese. Topped with melty mozzarella and a golden crust of Parmesan, every bite is bursting with cheesy goodness. The rich marinara sauce ties it all together, creating a hearty casserole that's both gluten-free and packed with nutrients. Easy to prepare in just 20 minutes of prep time, this dish bakes to perfection in under 30 minutes, serving up a family-friendly meal that everyone will love. Serve this baked pasta with a crisp green salad or garlic bread for a complete and crowd-pleasing feast!
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Recipe Information
Ingredients
- 300 grams Gluten-free pasta (penne or fusilli)
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 Red bell pepper, chopped
- 1 Zucchini, diced
- 150 grams Mushrooms, sliced
- 100 grams Spinach leaves
- 200 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 50 grams Parmesan cheese, grated
- 400 grams Marinara sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook for about 5 minutes until the vegetables are tender.
Stir in the spinach leaves and cook until wilted, about 2 minutes.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, ricotta cheese, and half of the mozzarella cheese. Season with salt and black pepper and mix well.
Spread half of the marinara sauce at the bottom of a baking dish.
Transfer the pasta and vegetable mixture into the baking dish, distributing it evenly.
Pour the remaining marinara sauce over the pasta in the dish.
Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese over the top.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 27.3 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3016 mg | 232% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2207 mg | 47% | |
*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.
