Gluten Free Baked Penne

Teresa Ambra

This quick and easy Meatless Monday pasta main dish loaded with three cheeses and spaghetti sauce. This recipe uses gluten free pasta. It's terrific for company because it's so easy to prepare and everyone raves over the taste.

3 from 3 votes

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Course Pasta Main Dish

Cuisine Italian

Servings

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. 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 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.

Keyword casserole, cheese, gluten free, main dish, mozzarella cheese, parmesan cheese, pasta

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