Gluten-Free Baked Rigatoni
Indulge in the ultimate comfort food with this Gluten-Free Baked Rigatoni recipe, a hearty and flavorful dish that's perfect for feeding a crowd or meal prepping for the week ahead. Made with tender gluten-free rigatoni, a rich and savory tomato-based meat sauce, and layers of creamy ricotta, gooey mozzarella, and tangy Parmesan cheese, this oven-baked classic is both satisfying and inclusive for those with gluten sensitivities. Aromatic herbs like oregano and basil, along with a touch of red pepper flakes, bring depth of flavor to every bite, while the golden, bubbly cheese topping adds an irresistible finish. Ready in about an hour and featuring just 20 minutes of hands-on prep, this easy baked pasta dish is your go-to for a comforting gluten-free dinner that everyone will love.
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Recipe Information
Ingredients
- 12 ounces gluten-free rigatoni
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 pound ground beef
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 24 ounces tomato sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the gluten-free rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in the oregano, basil, red pepper flakes, salt, and black pepper. Add the tomato sauce and allow the mixture to simmer for 5-10 minutes to meld the flavors.
In a large mixing bowl, combine cooked rigatoni, meat sauce, and half of the shredded mozzarella cheese. Stir until evenly mixed.
In a greased 9x13-inch baking dish, spread a layer of the rigatoni and sauce mixture. Drop dollops of ricotta cheese evenly over the top.
Sprinkle with remaining mozzarella cheese and grated Parmesan cheese.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Garnish with chopped parsley before serving. Enjoy your gluten-free baked rigatoni!
Nutrition Facts
Calories |
3973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.8 g | 270% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 5997 mg | 261% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 22.4 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3276 mg | 252% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1801 mg | 38% | |
*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.
