Gluten Free Pasta Pie Recipe

Have some leftover ham in the fridge from Easter dinner? This Gluten Free Pasta Pie recipe is a delicious way to use up those leftovers!

With a few staples you probably have on hand (milk, flour, garlic, onions, and butter) and a few store bought items like gluten free spaghetti (I use Sam Mills corn and rice pasta), peas, mushrooms, and cheese, you can whip this up and have a full dinner that serves 8.

Serve this with a side salad or maybe a couple side dishes if you have more Easter leftovers, and you’ve got yourself a great meal.

Gluten-Free Pasta Pie

5 from 1 vote
Gluten Free Pasta Pie Recipe
Prep Time
40 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
 
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 631 kcal
Author: Carol Kicinski
Ingredients
  • Kosher or fine sea salt
  • 1 (12-ounce) box Sam Mills Gluten Free Corn and Rice Spaghetti
  • 3 tablespoons olive oil divided
  • 1 small onion diced
  • 2 cloves garlic minced
  • 8 ounces mushrooms cleaned and sliced
  • Freshly ground black pepper
  • 8 ounces cooked ham diced
  • 15 ounces frozen peas no need to defrost
  • 4 tablespoons butter
  • 4 tablespoons gluten free all-purpose flour
  • 2 cups milk
  • 8 ounces Gruyere cheese grated
  • Gluten free nonstick cooking spray
  • 8 ounces mozzarella cheese grated
  • 3 tablespoons grated Parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain, toss with 1 tablespoon olive oil, and set aside.

  2. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook until tender and translucent, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms with 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until the mushrooms are tender and any liquid they have released has evaporated, about 8 minutes. Add the ham and peas and remove from the heat.
  3. In another large skillet, melt the butter over medium heat. Add the flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring occasionally until the sauce starts to thicken, about 5 minutes. Add the Gruyere cheese and cook, stirring until the cheese has melted, about 2 minutes.
  4. Preheat the oven to 350 degrees. Spray a 9-inch springform pan generously with cooking spray.
  5. Layer ½ of the pasta in the bottom of the pan. Dot with 1/3 of the cheese sauce then spread it into an even layer. Add half of the ham and vegetable mixture and then 1/3 of the mozzarella cheese. Add the rest of the pasta and dot on 1/3 of the cheese sauce and spread. Add the rest of the ham and vegetable mixture, dot the rest of the cheese sauce on top and spread into an even layer. Sprinkle on the rest of the mozzarella, then sprinkle the Parmesan over the top.
  6. Bake for 30 minutes or until the top is nicely browned. Let cool to room temperature, remove the ring from the pan, and slice.
Recipe Notes

This is best served at room temperature or warm.

Nutrition Facts
Gluten Free Pasta Pie Recipe
Amount Per Serving
Calories 631 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 15g 75%
Cholesterol 89mg 30%
Sodium 764mg 32%
Potassium 520mg 15%
Total Carbohydrates 60g 20%
Dietary Fiber 3g 12%
Sugars 8g
Protein 30g 60%
Vitamin A 23.1%
Vitamin C 28%
Calcium 54.4%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Casserole Cheese Dinner Easter Gluten-Free Gluten-Free Recipes Gruyere Cheese Ham Leftovers Main Dishes Mushrooms Pasta Peas Pie Sam Mills Spaghetti
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