Gluten-Free Classic Cheesy Pasta Bake
Indulge in the ultimate comfort food with this Gluten-Free Classic Cheesy Pasta Bake, a hearty and satisfying dish perfect for family dinners or cozy nights in. Made with tender gluten-free pasta, a medley of melted cheeses—cheddar, mozzarella, and parmesan—and nutrient-packed baby spinach, this recipe delivers a creamy, flavorful punch in every bite. The velvety cheese sauce, thickened with a gluten-free roux, envelops the pasta for a rich and indulgent experience, while a golden, bubbly cheese topping adds a crave-worthy finishing touch. Simple to make in under an hour, this dish is also easily customizable with dairy-free options, making it a versatile choice for those with dietary restrictions. Garnished with a sprinkle of fresh parsley, this cheesy pasta bake is as visually appealing as it is delicious. Perfect for gluten-free eating, this recipe ensures that nobody misses out on the magic of classic Italian-inspired comfort food!
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Recipe Information
Ingredients
- 300 grams Gluten-free pasta (penne or fusilli)
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 100 grams Baby spinach leaves
- 2 tablespoons Gluten-free all-purpose flour
- 500 milliliters Milk (or a dairy-free alternative)
- 200 grams Cheddar cheese, grated
- 50 grams Parmesan cheese, grated
- 100 grams Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the baby spinach and cook for 2-3 minutes until wilted. Transfer the spinach to a plate and set aside.
In the same saucepan, add the gluten-free flour and gradually whisk in the milk to make a roux. Continue stirring over medium heat until the mixture thickens, about 4-5 minutes.
Stir in the cheddar and parmesan cheeses, saving some for topping later. Mix until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt and black pepper. Adjust to taste.
Combine the cooked pasta, wilted spinach, and cheese sauce in a large bowl. Mix well until the pasta is evenly coated with the sauce.
Transfer the pasta mixture to a greased baking dish. Top with the shredded mozzarella cheese and the reserved cheddar and parmesan cheeses.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your gluten-free cheesy pasta bake!
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 5433 mg | 236% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 30.6 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 3502 mg | 269% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1875 mg | 40% | |
*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.
