Gluten free baked ziti with tender noodles, melty cheese, and a tomato based meat sauce is an easy-to-make weeknight meal and one of the best choices when you need to feed a crowd.
Recently, one of my dear readers asked whether I’d ever made gluten free baked ziti. I have (it’s one of my family’s favorite recipes), but I realized I’d never shared it here on the blog before.
So today let’s make some ziti!
This baked pasta (al forno style as they say in Italian) is a real winner at potlucks and family gatherings. It’s devoured by everyone, and no one can believe it’s gluten free.
The taste is similar to my popular classic Italian lasagna recipe, but so much easier to make. I’ve taken lots of photos so you can see exactly how to make it.
My funny baked ziti story
Want to hear my funny ziti story?
When John and I were first married, I wanted to surprise him one day with baked ziti for dinner. I cooked the noodles, made a wonderful meat sauce, carefully stirred them together, and layered them in a casserole dish with fresh mozzarella cheese.
Stopping to admire my creation before popping it in the oven, I anticipated a delightful meal.
But when the time came to take the casserole dish out of the oven, it slipped out of hands.
Oh no! Some of the baked ziti spilled onto the oven door, and I had to throw away the part that spilled. I had wanted to place the casserole dish on the table, but, of course, it didn’t look pretty anymore. So I decided to serve it as individual portions instead.
Here’s the funny part. John went to eagerly taste my new dish.
After one forkful, he exclaimed, “Wow! This is the best baked ziti I ever tasted. Whatever you did, don’t change a thing. You’ve got to make it the exact same way from now on.”
It took all that I had to hold in my laughter.
Ha! Did that mean that I should drop it every time too?
The moral of the story: Taste matters more than presentation, lol.
So here’s the best baked ziti recipe you’ve ever tasted (minus dropping your dish)!
Ingredients
Casseroles don’t get easier than this. Five basic, budget-friendly ingredients combine to make this delicious meal: ground beef, your favorite pasta sauce, mozzarella, salt, and gluten free pasta.
Classic baked ziti casserole can be made with any tubular pasta like ziti, penne, or rigatoni. Ziti is a narrow smooth pasta.
I use gluten free penne because I haven’t found gluten free ziti in the store. Penne is a similar shape, but with ridges. That makes it perfect for trapping the delicious meat sauce inside.
Some gluten free pasta brands may not hold up in this recipe. Today, I used Tinkyada brown rice pasta. I have also used Schar corn and rice pasta, and Jovial brown rice pasta. They’re all good.
I haven’t tried lentil, quinoa, or other bean pastas so I can’t speak for the flavor or textures.
Instructions with step by step pictures
*Free printable recipe card is available at the end of the post.
To begin, preheat your oven to 350℉. Cook your noodles according to the package directions and rinse them under cold water so they won’t get sticky. Then set them aside.
Meanwhile, make a meat sauce by simmering cooked ground beef in marinara sauce. Then, combine your cooked noodles and meat sauce. Be careful not to break the noodles.
The sauce is the foundation for the flavor of your dish. So use your favorite jar sauce (Prego says it’s gluten free on the label) or make it homemade.
The next easy step is to transfer half of your mixture to your casserole dish. Cover with grated mozzarella cheese. Add the rest of your mixture and top with more mozzarella. And that’s it!
Bake until bubbly, the cheese is melted, and slightly browned.
Serve with extra marinara sauce and grated parmesan cheese, a green salad, and crusty garlic bread.
Pro tips and recipe notes:
- Pasta absorbs sauce while baking. The key when using gluten free pasta is to use a lot of sauce so your pasta doesn’t get dried out.
- If you’re going to make homemade sauce, do that an hour before starting your ziti and simmer it on the back burner of your stove.
- The foundation of my marinara tomato sauce is carrots, onions, celery, and garlic. And it’s seasoned with oregano. What spices would you add? Basil? Paprika? Even fennel or cayenne pepper could work. How intense you want the flavor is up to you.
- There are many variations on this recipe. Some chefs add a ricotta cheese and egg mixture as you would in lasagna. You could also go with half ground beef and half ground sausage. Or use ground chicken or turkey.
- Leftovers will keep in an airtight container for 3-4 days in the fridge. Be sure that the noodles are coated with sauce or they may dry out.
Ta-dah! The best gluten free baked ziti ever. Buon appetito!
And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!
MORE TRADITIONAL ITALIAN/AMERICAN RECIPES
Italian Red Gravy Just like Grandma used to make, this gluten free Italian “red gravy” is simmered with lots of fried meat.
Gluten Free Chicken Parmesan This includes step by step tutorial with photos!
Gluten Free Classic Italian Lasagna This is one of my most popular recipes with lots of tips and step by step photos.
Chicken And Peppers This is the secret family recipe!
Mushroom Risotto This delicious creamy Italian rice turns ordinary mushrooms into a yummy dish.
Osso Buco This is a traditional Milanese dish braised in a white wine and vegetable broth. Yum.
Gluten Free Eggplant Rollatini This is a fantastic way to cook eggplant so that it turns out rich and creamy oozing with cheese and sweet basil.
Easy Minestrone Soup (Low Carb And Gluten Free) This low carb version of minestrone (minus beans and pasta) is loaded with veggies, herbs and spices.
Chicken Rollatini This fast, easy and delicious recipe is a perfect dish for a busy evening.
Strawberry Granita This is a dessert originally from Sicily, similar to snow cones and Italian ice.
Gluten Free Baked Ziti Recipe
Ingredients
- 12- ounce gluten-free penne
- 3 pounds ground beef
- 1/2 teaspoon salt
- 3 cups gluten-free marinara sauce
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 350°F.
- Cook pasta according to the package directions, rinse, and set aside.
- In large skillet brown meat and drain. Season with salt.Add marinara and simmer for 10 minutes.
- Toss the cooked pasta with the meat sauce being careful not to break the noodles.
- Add half of the mixture to a 9x13 baking dish.Then spread 1 cup of mozzarella cheese over the pasta mixture.Add the remaining pasta mixture and top with the remaining cup of mozzarella.
- Bake uncovered for 25-30 minutes until hot and bubbly and cheese is golden.
Notes
- Pasta absorbs sauce while baking. The key when using gluten free pasta is to use a lot of sauce so your pasta doesn't get dried out.
- If you’re going to make homemade sauce, do that an hour before starting your ziti and simmer it on the back burner of your stove.
- The foundation of my marinara tomato sauce is carrots, onions, celery, and garlic. And it's seasoned with oregano. What spices would you add? Basil? Paprika? Even fennel or cayenne pepper could work. How intense you want the flavor is up to you.
- There are many variations on this recipe. Some chefs add a ricotta cheese and egg mixture as you would in lasagna. You could also go with half ground beef and half ground sausage. Or use ground chicken or turkey.
- Leftovers will keep in an airtight container for 3-4 days in the fridge. Be sure that the noodles are coated with sauce or they may dry out.
Nutrition
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