Gluten-Free Classic Baked Pasta
Indulge in the comforting flavors of Gluten-Free Classic Baked Pasta, a hearty yet wholesome dish that's perfect for family dinners or meal prep. This recipe transforms traditional baked pasta into a gluten-free masterpiece, featuring tender penne enveloped in a rich tomato meat sauce spiced with oregano and basil. Layers of gooey mozzarella and Parmesan cheese create a golden, bubbly topping that’s irresistible. With only 20 minutes of prep and straightforward steps, this dish combines the ease of a one-pan bake with the satisfaction of homemade flavors. Fresh parsley adds a vibrant finish, and the gluten-free twist makes it suitable for everyone at the table. Whether you're looking for a quick comfort-food fix or an impressive gluten-free dinner option, this baked pasta recipe is sure to delight!
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Recipe Information
Ingredients
- 12 ounces gluten-free penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 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).
Cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
Stir in the tomato paste and cook for 2 minutes.
Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
Combine the cooked pasta with the meat sauce in a large bowl. Mix well.
Transfer half of the pasta and sauce mixture to a greased 9x13-inch baking dish.
Sprinkle half of the shredded mozzarella and Parmesan cheese over the pasta.
Add the remaining pasta and sauce on top, followed by the rest of the mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Allow to cool for 5 minutes before garnishing with chopped fresh parsley and serving.
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 5915 mg | 257% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 45.3 g | ||
| Protein | 168.0 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2421 mg | 186% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 4529 mg | 96% | |
*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.
