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Gluten-free baked pasta recipes are the perfect comfort food solution for those avoiding gluten but still craving the indulgence of hearty, cheesy, oven-baked pasta dishes.
Whether you’re gluten-sensitive, have celiac disease, or simply prefer a gluten-free diet, you don’t have to sacrifice flavor or texture.
From rich, creamy Alfredo bakes to savory tomato and mozzarella classics, these gluten-free baked pasta recipes will not only satisfy your cravings but will also leave you feeling full and nourished.
In this blog, we will explore some easy and mouthwatering gluten-free baked pasta dishes that are sure to become your go-to favorites for weeknight dinners or special occasions.
25+ Irresistible Gluten-Free Baked Pasta Recipes for Every Occasion
Embracing gluten-free baked pasta recipes doesn’t mean giving up on the comfort and indulgence you love.
With the right ingredients and a little creativity, you can enjoy all the richness of baked pasta dishes without the gluten.
Whether you’re preparing a classic lasagna, a creamy carbonara bake, or a vegetable-packed option, these gluten-free recipes are sure to delight your taste buds and satisfy your hunger.
So, roll up your sleeves and get ready to experience the joys of homemade gluten-free baked pasta – a true game-changer for your dinner table!
Gluten-Free Baked Ziti with Ricotta and Spinach
This comforting dish offers a gluten-free take on the classic baked ziti. Packed with ricotta cheese and fresh spinach, it’s a perfect weeknight dinner for those following a gluten-free diet. The dish is hearty and flavorful, with a golden, cheesy crust that brings everything together.
Ingredients:
- 12 oz gluten-free ziti pasta
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 10 oz fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free ziti pasta according to the package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Add the chopped spinach and cook until wilted, about 3 minutes.
- In a large mixing bowl, combine the cooked pasta, sauce mixture, and ricotta cheese. Stir until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan cheeses over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for 5 minutes before serving.
This baked ziti recipe is a great choice for anyone seeking a gluten-free, comforting meal. The combination of creamy ricotta and melty mozzarella adds richness to the dish, while the spinach brings a fresh, healthy touch. It’s a well-balanced dish that will satisfy both gluten-free and non-gluten-free diners alike.
Gluten-Free Baked Ziti with Ricotta and Spinach
This comforting dish offers a gluten-free take on the classic baked ziti. Packed with ricotta cheese and fresh spinach, it’s a perfect weeknight dinner for those following a gluten-free diet. The dish is hearty and flavorful, with a golden, cheesy crust that brings everything together.
Ingredients:
- 12 oz gluten-free ziti pasta
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 10 oz fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free ziti pasta according to the package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes.
- Add the chopped spinach and cook until wilted, about 3 minutes.
- In a large mixing bowl, combine the cooked pasta, sauce mixture, and ricotta cheese. Stir until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan cheeses over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for 5 minutes before serving.
This baked ziti recipe is a great choice for anyone seeking a gluten-free, comforting meal. The combination of creamy ricotta and melty mozzarella adds richness to the dish, while the spinach brings a fresh, healthy touch. It’s a well-balanced dish that will satisfy both gluten-free and non-gluten-free diners alike.
Gluten-Free Baked Penne with Chicken and Pesto
A delicious twist on traditional baked pasta, this dish features tender chicken, fresh pesto, and gluten-free penne. The vibrant flavors of pesto and perfectly cooked chicken make this a meal that’s both flavorful and filling. It’s an excellent option for dinner parties or family gatherings.
Ingredients:
- 12 oz gluten-free penne pasta
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup pesto (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free penne pasta according to package directions. Drain and set aside.
- In a large bowl, combine the cooked pasta, shredded chicken, pesto, heavy cream, salt, and pepper. Stir well to coat the pasta.
- Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and Parmesan cheese.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh basil or more Parmesan if desired.
This baked penne with chicken and pesto is a rich and flavorful dish. The creamy, savory pesto sauce combines beautifully with the tender chicken and gluten-free penne. The melted cheese on top creates a satisfying crust that makes each bite delicious. It’s perfect for anyone craving something both comforting and fresh.
Gluten-Free Baked Mac and Cheese
This gluten-free baked mac and cheese is a comforting classic with a crispy, golden top. The combination of sharp cheddar and creamy sauce makes it irresistible, and baking it gives it a beautiful texture, with a cheesy, crispy crust on top. It’s a perfect dish for kids and adults alike.
Ingredients:
- 12 oz gluten-free elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups whole milk
- 1/4 cup butter
- 1/4 cup gluten-free flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
- 1/2 cup gluten-free breadcrumbs (optional for topping)
Instructions:
- Preheat the oven to 350°F (175°C).
- Cook the gluten-free elbow macaroni according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add the gluten-free flour, garlic powder, mustard powder, salt, and pepper, and whisk for about 1 minute until the mixture thickens.
- Slowly add the milk, whisking constantly to ensure no lumps form. Continue to cook until the sauce thickens, about 5 minutes.
- Remove from heat and stir in the shredded cheddar and mozzarella cheeses until fully melted.
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle with breadcrumbs if using.
- Bake for 20 minutes, or until the top is golden and bubbly.
- Let it cool for 5 minutes before serving.
This gluten-free baked mac and cheese is perfect for any occasion, from casual weeknight dinners to holiday gatherings. The creamy, cheesy filling contrasts perfectly with the crispy topping. It’s the ultimate comfort food that will delight everyone, even those who aren’t gluten-free.
Gluten-Free Baked Lasagna
Layers of rich marinara sauce, creamy ricotta, mozzarella, and savory meat make this gluten-free lasagna a hit with all pasta lovers. The layers come together beautifully in this gluten-free version of the classic dish. It’s perfect for family meals or for meal prep during the week.
Ingredients:
- 9-12 gluten-free lasagna noodles (pre-cooked)
- 1 lb ground beef
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free lasagna noodles according to package directions. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Let it simmer for 10 minutes.
- In a bowl, mix the ricotta cheese, egg, half of the mozzarella, and Parmesan.
- Spread a thin layer of the meat sauce in the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles, followed by a layer of ricotta mixture, then a layer of meat sauce. Repeat the layers, ending with meat sauce on top.
- Sprinkle the remaining mozzarella over the top and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes to brown the cheese.
- Let it cool for 5 minutes before slicing and serving.
This gluten-free lasagna is a satisfying, hearty dish. The layers of cheesy goodness and flavorful meat sauce come together to create a meal that’s both filling and comforting. It’s perfect for feeding a crowd and can easily be stored for leftovers.
Gluten-Free Baked Eggplant Parmesan
A lighter twist on the classic eggplant Parmesan, this gluten-free version offers crispy, golden-brown eggplant slices, topped with marinara sauce and melted mozzarella. It’s a healthier choice, but still filled with the flavors you love. Perfect for a delicious vegetarian dinner.
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup gluten-free breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 2 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Olive oil for brushing
Instructions:
- Preheat the oven to 375°F (190°C).
- In a shallow dish, combine the gluten-free breadcrumbs, Parmesan cheese, and Italian seasoning.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture. Place the slices on a baking sheet.
- Brush the top of the eggplant slices with olive oil and bake for 20-25 minutes, turning halfway through, until golden and crispy.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of baked eggplant slices over the sauce. Top with more marinara sauce and a generous sprinkle of mozzarella cheese.
- Repeat layers until all eggplant slices are used.
- Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
- Let it cool for 5 minutes before serving.
This gluten-free baked eggplant Parmesan is a flavorful, lighter take on the original dish. The crispy eggplant contrasts nicely with the gooey cheese and tangy marinara sauce. It’s a delicious option for anyone craving a healthier pasta alternative.
Gluten-Free Baked Stuffed Shells
Stuffed with a creamy ricotta filling, these gluten-free baked shells are smothered in marinara sauce and topped with melted mozzarella cheese. The combination of textures and flavors makes this dish a crowd-pleaser. It’s perfect for any family meal or dinner party.
Ingredients:
- 12 oz gluten-free jumbo pasta shells
- 1 (15 oz) container ricotta cheese
- 1 egg
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 cups marinara sauce
- Fresh basil for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free pasta shells according to package directions. Drain and set aside.
- In a large bowl, mix the ricotta cheese, egg, 1 cup of mozzarella, Parmesan, basil, and garlic powder.
- Fill each cooked pasta shell with the ricotta mixture.
- Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish.
- Arrange the stuffed shells in the baking dish. Pour the remaining marinara sauce over the shells and top with the remaining mozzarella.
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil and serve.
These gluten-free baked stuffed shells are a fun and delicious twist on traditional pasta dishes. The creamy ricotta filling and melted mozzarella create a comforting, flavorful meal that’s sure to please everyone at the table.
Gluten-Free Baked Tortellini Casserole
This simple yet flavorful casserole is a gluten-free version of the classic baked tortellini, filled with cheesy goodness and a rich marinara sauce. The dish bakes up with a crispy cheese top and gooey center, making it an irresistible meal.
Ingredients:
- 12 oz gluten-free cheese tortellini
- 1 (24 oz) jar marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free tortellini according to package directions. Drain and set aside.
- In a large bowl, mix the cooked tortellini with marinara sauce, oregano, and garlic powder.
- Transfer the mixture into a greased 9×13-inch baking dish. Top with shredded mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, until the cheese is melted and golden.
- Garnish with fresh basil and serve hot.
This gluten-free baked tortellini casserole is an easy and satisfying dinner. The cheesy, saucy pasta comes together in a single dish, making cleanup a breeze. It’s a perfect go-to meal for busy nights.
Gluten-Free Baked Penne alla Vodka
A creamy, tangy vodka sauce makes this baked penne pasta dish a decadent treat. The rich tomato and cream sauce coats the gluten-free penne pasta beautifully, with the addition of a sprinkle of Parmesan and mozzarella to bring it all together in a cheesy, baked perfection.
Ingredients:
- 12 oz gluten-free penne pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup vodka
- 1 (24 oz) jar marinara sauce
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free penne pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Carefully add the vodka to the skillet and let it simmer for 2-3 minutes to cook off the alcohol.
- Stir in the marinara sauce and bring to a simmer. Add the heavy cream, salt, and pepper, and continue to simmer for another 5-7 minutes until the sauce is thickened.
- Mix the cooked pasta into the sauce, then transfer to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Bake for 20 minutes or until the cheese is bubbly and golden.
- Garnish with fresh basil and serve hot.
This gluten-free baked penne alla vodka is a rich and indulgent dish. The vodka sauce adds a unique depth of flavor, while the creamy texture makes each bite satisfying. It’s a great option for anyone looking for a creamy, comforting pasta bake.
Gluten-Free Baked Sweet Potato Gnocchi
Sweet potato gnocchi are naturally gluten-free and when baked with a savory butter sauce and Parmesan cheese, they turn into a comforting dish full of flavor. The soft gnocchi melts in your mouth, making it a great alternative to traditional pasta dishes.
Ingredients:
- 1 lb gluten-free sweet potato gnocchi (store-bought or homemade)
- 4 tablespoons butter
- 1 teaspoon fresh sage, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the sweet potato gnocchi according to package directions. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped sage and cook for 1-2 minutes until fragrant.
- Add the cooked gnocchi to the skillet and toss gently to coat in the sage butter sauce.
- Transfer the gnocchi to a greased baking dish. Sprinkle with Parmesan cheese and season with salt and pepper.
- Bake for 10-15 minutes, or until the cheese is golden and bubbly.
- Garnish with fresh parsley before serving.
This gluten-free baked sweet potato gnocchi is a hearty yet light dish. The soft, pillowy gnocchi paired with the rich butter and sage sauce creates a comforting flavor combination. It’s perfect for cozy dinners or for when you’re craving something a little different from regular pasta.
Gluten-Free Baked Spaghetti with Meatballs
A gluten-free take on the Italian classic, this baked spaghetti with meatballs is loaded with flavor. The hearty meatballs are baked right into the spaghetti, allowing the flavors to meld together beautifully as the dish bakes to golden perfection.
Ingredients:
- 12 oz gluten-free spaghetti
- 1 lb ground beef or turkey
- 1/4 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon dried Italian seasoning
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free spaghetti according to package directions. Drain and set aside.
- In a large bowl, combine the ground meat, gluten-free breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until just combined.
- Form the mixture into meatballs, about 1 1/2 inches in diameter, and place them on a baking sheet.
- Bake the meatballs for 20 minutes, until cooked through.
- In a large baking dish, combine the cooked spaghetti and marinara sauce. Add the meatballs on top.
- Sprinkle with mozzarella cheese and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and serve hot.
This gluten-free baked spaghetti with meatballs brings all the classic flavors in a gluten-free format. The savory meatballs and gooey mozzarella are a perfect match for the tangy marinara sauce, creating a satisfying meal for all.
Gluten-Free Baked Carbonara
For a gluten-free twist on the traditional pasta carbonara, this recipe uses gluten-free spaghetti coated in a creamy, savory egg and cheese sauce. Crispy bacon adds a salty, smoky flavor that perfectly balances the richness of the sauce.
Ingredients:
- 12 oz gluten-free spaghetti
- 4 slices bacon, chopped
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free spaghetti according to package directions. Drain and set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
- In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, garlic powder, salt, and pepper.
- In a large bowl, toss the cooked spaghetti with the egg mixture, then add the crispy bacon.
- Transfer the mixture to a greased 9×13-inch baking dish and bake for 15-20 minutes, until the sauce is set.
- Garnish with fresh parsley and serve hot.
This gluten-free baked carbonara delivers all the creamy, comforting flavors of the traditional dish. The crispy bacon adds a satisfying crunch, while the egg and cheese sauce provides a rich, velvety texture.
Gluten-Free Baked Ravioli with Marinara and Cheese
This easy-to-make gluten-free ravioli bake features layers of gluten-free ravioli, marinara sauce, and melted cheese. It’s a quick, satisfying meal that’s perfect for busy weeknights, and it’s sure to be a hit with everyone at the table.
Ingredients:
- 12 oz gluten-free ravioli (store-bought or homemade)
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free ravioli according to package directions. Drain and set aside.
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the cooked ravioli in the dish, then cover with more marinara sauce and half of the mozzarella cheese.
- Repeat the layers with the remaining ravioli, sauce, and cheese.
- Sprinkle Parmesan cheese over the top and bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
This gluten-free baked ravioli dish is an effortless meal that delivers maximum flavor with minimal effort. The cheese and marinara sauce create a gooey, comforting experience, making it a great option for any gluten-free pasta lover.
Gluten-Free Baked Tortellini with Pesto and Chicken
For a fresh, flavorful baked pasta, this gluten-free tortellini with pesto and chicken is a perfect choice. The rich pesto sauce coats the gluten-free tortellini and tender chicken pieces, while the melted mozzarella cheese brings everything together in a cheesy, baked delight.
Ingredients:
- 12 oz gluten-free cheese tortellini
- 1 lb cooked chicken breast, cubed
- 1/2 cup pesto (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free tortellini according to package directions. Drain and set aside.
- In a large mixing bowl, combine the cooked tortellini, chicken, and pesto. Season with salt and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake for 15-20 minutes, or until the cheese is melted and golden.
- Serve hot.
This gluten-free baked tortellini with pesto and chicken is a light but satisfying dish. The pesto adds a burst of flavor, while the chicken provides protein and the cheese brings everything together in a deliciously creamy bake.
Gluten-Free Baked Ziti with Sausage and Peppers
This hearty gluten-free baked ziti combines savory sausage and sweet bell peppers with a rich marinara sauce and melted mozzarella cheese. The flavors meld perfectly in the oven, creating a filling and flavorful dish that’s perfect for a family dinner or meal prep.
Ingredients:
- 12 oz gluten-free ziti pasta
- 1 lb Italian sausage, casing removed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small onion, chopped
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free ziti pasta according to package directions. Drain and set aside.
- In a large skillet, cook the sausage over medium heat until browned. Add the bell peppers and onion and cook until softened, about 5 minutes.
- Stir in the marinara sauce and simmer for 5 minutes.
- Mix the cooked pasta into the sausage and pepper mixture.
- Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is melted and golden.
- Garnish with fresh basil and serve.
This gluten-free baked ziti with sausage and peppers is a vibrant and flavorful dish. The combination of sausage, peppers, and cheese creates a satisfying, hearty meal that’s perfect for any occasion.
Gluten-Free Baked Butternut Squash Pasta Casserole
This gluten-free pasta casserole combines roasted butternut squash with creamy cheese and a savory sauce, creating a unique and comforting meal. The natural sweetness of the squash pairs beautifully with the rich flavors of the cheese and pasta.
Ingredients:
- 12 oz gluten-free pasta (penne or rigatoni)
- 1 small butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup milk or dairy-free milk
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, egg, and milk. Stir in the roasted butternut squash.
- Add the cooked pasta to the mixture and stir until well combined.
- Transfer to a greased 9×13-inch baking dish and bake for 20 minutes, until the top is golden and bubbly.
- Let it cool for 5 minutes before serving.
This gluten-free baked butternut squash pasta casserole is a delicious twist on traditional pasta bakes. The roasted squash adds depth and natural sweetness, making it a comforting, veggie-packed dish perfect for fall and winter.
Gluten-Free Baked Pesto Pasta with Roasted Vegetables
Packed with vibrant vegetables and smothered in a rich pesto sauce, this gluten-free baked pasta is a fresh and flavorful dish. Roasted vegetables add a sweet, caramelized flavor, while the pesto creates a bright, herby finish.
Ingredients:
- 12 oz gluten-free pasta (fusilli or rotini)
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, chopped
- 1/2 cup homemade or store-bought pesto
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Olive oil for roasting
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the zucchini, yellow squash, and bell pepper with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large bowl, toss the cooked pasta with the roasted vegetables and pesto.
- Transfer the mixture to a greased 9×13-inch baking dish and top with mozzarella and Parmesan cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve hot.
This gluten-free baked pesto pasta with roasted vegetables is a colorful, healthy option for a satisfying meal. The pesto adds a fresh and herby taste, and the roasted veggies give it an extra depth of flavor. It’s a great dish to enjoy year-round.
Gluten-Free Baked Gnocchi with Tomato Sauce
Soft, pillowy gluten-free gnocchi is the star of this simple but delicious baked dish. Covered in marinara sauce and melted mozzarella, this baked gnocchi is perfect for those who crave a hearty, comforting pasta meal.
Ingredients:
- 12 oz gluten-free gnocchi
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free gnocchi according to package directions. Drain and set aside.
- In a large bowl, mix the cooked gnocchi with marinara sauce, salt, and pepper.
- Transfer to a greased 9×13-inch baking dish.
- Top with shredded mozzarella and Parmesan cheese.
- Bake for 20-25 minutes, or until the cheese is golden and bubbly.
- Garnish with fresh basil before serving.
This gluten-free baked gnocchi with tomato sauce is simple but packed with flavor. The gooey cheese and savory marinara sauce create a comforting, satisfying meal that’s perfect for any night of the week.
Gluten-Free Baked Mushroom and Spinach Pasta
This gluten-free baked pasta features earthy mushrooms and fresh spinach, paired with a creamy white sauce and baked to perfection. The result is a rich and hearty dish that is perfect for anyone craving a vegetable-packed pasta meal.
Ingredients:
- 12 oz gluten-free pasta (fusilli or rigatoni)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 2 cups heavy cream
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until browned, about 5-7 minutes. Add the spinach and cook until wilted.
- Stir in the heavy cream, garlic powder, salt, and pepper. Simmer for 5 minutes until the sauce thickens.
- Combine the cooked pasta and cream mixture in a large bowl.
- Transfer to a greased 9×13-inch baking dish and top with mozzarella and Parmesan cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
- Serve hot.
This gluten-free baked mushroom and spinach pasta is a comforting and nutritious option for pasta lovers. The creamy white sauce pairs perfectly with the earthy mushrooms and fresh spinach, creating a delicious, satisfying dish.
Gluten-Free Baked Alfredo Pasta with Chicken and Broccoli
Creamy alfredo sauce, tender chicken, and fresh broccoli are the stars of this gluten-free baked pasta dish. The rich, velvety sauce coats the gluten-free pasta perfectly, while the chicken and broccoli add protein and nutrients for a well-rounded meal.
Ingredients:
- 12 oz gluten-free fettuccine or penne pasta
- 2 boneless, skinless chicken breasts, cooked and chopped
- 2 cups broccoli florets
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Cook the gluten-free pasta according to package directions. Drain and set aside.
- In a large skillet, steam or sauté the broccoli until tender.
- In another pan, combine the heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Simmer until the sauce thickens, about 5-7 minutes.
- Mix the cooked pasta, chicken, broccoli, and alfredo sauce together in a large bowl.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle with mozzarella cheese and bake for 20 minutes, or until the cheese is melted and bubbly.
- Serve hot.
This gluten-free baked Alfredo pasta with chicken and broccoli is a creamy, comforting dish that’s perfect for a satisfying meal. The broccoli adds a burst of color and nutrients, while the chicken makes it a complete, protein-packed dinner
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