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Gluten Free Baked Penne | Can't Stay Out of the Kitchen | You'll never believe you're eating #GlutenFree with this amazing #pasta entree. It's filled with 3 cheeses so it's hearty, filling & very satisfying comfort food. Our company raved over it. #RicottaCheese #MozzarellaCheese #ParmesanCheese #RonzoniGlutenFreePasta #GlutenFreePasta #MeatlessMondays #Italian

Gluten Free Baked Penne

Teresa Ambra
This quick and easy Meatless Monday pasta main dish is loaded with three cheeses and spaghetti sauce. The recipe uses gluten free pasta. It's terrific for company because it's so easy to prepare and everyone raves over the taste. If you enjoy Italian, this delectable recipe should be on your regular menu rotation.
3 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Pasta Main Dish
Cuisine Italian
Servings 15
Calories 298 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 large stock pot with lid
  • 1 colander
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 16 oz. Ronzoni Gluten Free Multi Grain Penne with rice, corn and quinoa
  • 24 oz. ricotta cheese
  • 16 oz. mozzarella cheese
  • 1 large egg
  • 2 24-oz. jars spaghetti sauce gluten free
  • 1/2 cup parmesan cheese
  • 1 tbsp. Italian seasoning
  • 1 tbsp. dried basil

Instructions
 

  • Bring pasta to a boil and boil until al dente—about 8-10 minutes.
  • Drain.
  • Place pasta in a large mixing bowl.
  • Add ricotta and mozzarella cheeses, egg and one jar of spaghetti sauce.
  • Stir to combine.
  • Place in a greased deep dish 9x13” baking dish.
  • Top with remaining jar of spaghetti sauce.
  • Sprinkle with a tablespoon each of dried basil and Italian seasoning.
  • Sprinkle with parmesan cheese.
  • Bake, covered at 350° about 45-60 minutes or until hot and bubbly.

Notes

NOTE: You may have to tent the foil after 35-40 minutes to make sure it doesn’t adhere to the cheese on top of the casserole.
 
NOTE: When I published this recipe in July 2014, gluten free pastas were just becoming readily available in grocery stores. In September 2016, Ronzoni now makes a gluten free pasta with brown rice flour, corn flour and quinoa that is quite good, holds together well and tastes better than most gluten free pastas.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 298kcalCarbohydrates: 26gProtein: 16gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 62mgSodium: 309mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 478IUVitamin C: 0.04mgCalcium: 316mgIron: 2mg
Keyword casserole, cheese, gluten free, main dish, mozzarella cheese, parmesan cheese, pasta
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