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This gluten-free baked ziti is cozy comfort food that’s easy and flavorful. Tender pasta, creamy ricotta, and bold Italian flavors come together in 30 minutes. It’s everything I love about a classic Italian dish–minus the gluten–but with all the cheesy, saucy goodness. Perfect for a busy weeknight or sharing with friends.
Gluten-Free Baked Ziti Recipe
Baked ziti is an Italian Sunday lunch classic, which means it’s perfect for feeding a crowd and keeping everyone happy. If I’m looking to fill up some freezer space or make food to send to friends, I’ll always choose a hearty pasta bake–free of gluten, of course.
This pasta casserole is delicious vegetarian or with sausage for extra protein. My favorite part is that it can also be assembled ahead of time, and the kids love it!
Ingredients
- Gluten-Free Pasta: I use either gluten-free ziti or gluten-free penne. Any small tube pasta will work.
- Garlic Cloves: Fresh garlic is an aromatic that adds depth and flavor.
- Ground beef or Italian sausage: I like to use cooked Italian sausage because it’s easy to throw in. If you’re using ground beef, season and cook with the marinara sauce before assembling.
- Marinara sauce (gluten-free): Buy store-bought or make your own gluten-free marinara sauce.
- Dried Herbs: I use dried basil and dried oregano. You can also use an Italian seasoning blend or some fresh herbs.
- Ricotta Cheese: Ricotta is what gives this gluten-free baked ziti its rich flavor and creamy texture.
- Mozzarella Cheese: The gooey melty star of baked ziti. Feel free to experiment with other cheeses like provolone, fontina, or gouda.
- Parmesan Cheese: This adds a salty cheese flavor to this gluten-free pasta bake, giving it a bit of flavor depth.
Tips and Suggestions
- Make gluten-free pasta casserole in aluminum baking pans and store them in the freezer for later. I’ll do this to keep our freezer stocked or to help friends and family stock theirs.
- You can assemble the baked ziti up to a day in advance. Cover it with foil and refrigerate. When ready to bake, bring it to room temperature and bake according to the instructions. If it’s cold from the fridge, you may need to add an extra 10-15 minutes to the baking time.
- When I’m making a gluten-free baked pasta recipe, I always cook my pasta to just before al dente or slightly undercooked. The pasta will continue to cook when baking, and we want it to stay firm.
- I like throwing in some frozen peas, broccoli, or fresh spinach for extra veggies.
Serving Suggestions
Serve this yummy gluten-free baked ziti with a fresh garden salad with balsamic vinaigrette and some crusty gluten-free garlic bread. My family loves this baked pasta recipe with garlic bread, my gluten-free baguettes, or some gluten-free dinner rolls, which are always a hit!
Storage Instructions
Transfer the ziti to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It will keep in the fridge for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or reheat it in a 350°F oven for about 20 minutes, covered with foil to keep the pasta bake from drying out and burning.
For longer storage, freeze the ziti in portions or as a whole. Wrap it tightly in a freezer-safe container or heavy-duty foil and plastic wrap to prevent freezer burn. It can be stored in the freezer for 2-3 months. Thaw in the fridge overnight, then reheat as above or bake directly from frozen, adding an extra 15-20 minutes.
More Gluten-Free Pasta Dinner Recipes
Gluten-Free Baked Ziti
Ingredients
- 12 oz gluten-free ziti or penne pasta
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lb ground beef or Italian sausage, optional
- 3 cups marinara sauce, gluten-free
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the gluten-free ziti according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
- If using ground beef or sausage, add to the skillet and cook until browned. Drain excess fat. Add the marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes. Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
- In a large bowl, combine the cooked pasta, ricotta cheese, and half of the mozzarella and Parmesan cheeses.
- Add the pasta mixture over the sauce, then top with the remaining sauce.
- Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
- Let it rest for 5-10 minutes before serving. Garnish with fresh basil and Parmesan if desired.
Notes
- Make gluten-free pasta casserole in aluminum baking pans and store them in the freezer for later. I’ll do this to keep our freezer stocked or to help friends and family stock there’s.
- You can assemble the baked ziti up to a day in advance. Cover it with foil and refrigerate. When ready to bake, bring it to room temperature and bake according to the instructions. If it’s cold from the fridge, you may need to add an extra 10-15 minutes to the baking time.
- When I’m making a gluten-free baked pasta recipe, I always cook my pasta to just before al dente or slightly undercooked. The pasta will continue to cook when baking, and we want it to stay firm.
- I like throwing in some frozen peas, broccoli, or fresh spinach for extra veggies.
- Transfer the ziti to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It will keep in the fridge for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or reheat it in a 350°F oven for about 20 minutes, covered with foil to keep the pasta bake from drying out and burning.
- For longer storage, freeze the ziti in portions or as a whole. Wrap it tightly in a freezer-safe container or heavy-duty foil and plastic wrap to prevent freezer burn. It can be stored in the freezer for 2-3 months. Thaw in the fridge overnight, then reheat as above or bake directly from frozen, adding an extra 15-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Baked Ziti Step-by-Step
Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking oil. Cook 12 oz of gluten-free pasta according to the package instructions. Remember to slightly undercook it. Drain and set aside.
In a large skillet, warm 1 tbsp of olive oil over medium heat. Add 2 minced cloves of garlic and sauté for 1-2 minutes, until it becomes fragrant. If you’re adding in meat add 1lb of sausage or ground meat to the skillet and cook until browned. Drain excess fat or soak it up with a paper towel.
Add 3 cups of marinara sauce to the skillet along with 1 tsp dried basil, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper and simmer for 5 minutes. Spread one spoonful of sauce on the bottom of your greased baking dish.
Grab a large bowl to combine your pasta and cheese. Add 12 oz of cooked pasta, 8 oz of ricotta, 1 cup of mozzarella, and 3/4 cups of parmesan cheese, mixing to combine.
Spoon the pasta mixture over the sauce layer in the baking dish, then pour the remaining sauce on top.
Sprinkle the remaining 1 cup of mozzarella cheese and ¼ cup parmesan cheese over the top and cover the dish in foil.
Bake for 20 minutes. Uncover and bake for another 10 minutes or until the cheese is melted, bubbly, and golden.
Let the dish rest for 5-10 minutes before serving. Garnish with fresh basil and extra parmesan. Enjoy!
