Gluten-Free Baked Ziti

5 from 1 vote

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.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Lunch

Cuisine: Italian

Keyword: gluten-free baked ziti

Servings: servings

Author: Sabine Venier

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 9x13-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