Gluten-Free Baked Pasta with Egg
Satisfy your comfort food cravings with this irresistibly creamy *Gluten-Free Baked Pasta with Egg*. This recipe combines tender gluten-free pasta with a velvety, homemade béchamel sauce infused with garlic and oregano for a delectable depth of flavor. Whisked eggs create a luscious, custard-like texture that binds the dish together, while shredded mozzarella and Parmesan cheese add a gooey, golden finish. Fresh basil provides an aromatic touch, making each bite feel light and fresh. Perfect for a cozy weeknight dinner or a crowd-pleasing meal, this dish is baked to bubbly perfection and ready in just an hour. Whether you're following a gluten-free lifestyle or simply looking for a unique twist on traditional baked pasta, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 12 oz gluten-free pasta (such as penne or rigatoni)
- 3 large eggs
- 8 oz shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp gluten-free all-purpose flour
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little butter or non-stick cooking spray.
Cook the gluten-free pasta according to package directions until al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter. Add the gluten-free all-purpose flour and whisk continuously for about 1 minute to form a roux.
Gradually add the milk to the roux, whisking constantly until the mixture thickens into a smooth sauce, about 3-4 minutes.
Stir in the garlic powder, oregano, salt, and pepper. Remove the saucepan from the heat and let it cool slightly.
In a large mixing bowl, whisk together the eggs and then slowly add the slightly cooled sauce, whisking continuously to combine.
Add the cooked pasta to the egg and sauce mixture, stirring gently to coat the pasta completely.
Fold in the shredded mozzarella cheese, half of the grated Parmesan, and chopped basil leaves.
Transfer the pasta mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining Parmesan cheese on top to create a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Once baked, remove from the oven and let it cool for 5-10 minutes before serving.
Garnish with additional fresh basil if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 5591 mg | 243% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.8 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3006 mg | 231% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 917 mg | 20% | |
*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.
