Gluten-Free Italian Pasta Bake Recipe
I hope everyone had a wonderful Christmas and that you’re gearing up for a great New Year! If you’re looking for something that is not holiday leftovers, not ham or turkey or stuffing … if you’re done with all that food and ready for something else, this Gluten-Free Italian Pasta Bake recipe is an excellent choice.
This is a great go-to recipe when you want something warm, comforting, and full of flavor. What’s even better is you can make this ahead. Either make it to the point of adding the cheese and then wrap the baking dish in foil and refrigerate it until you’re ready to bake it, or make the entire dish ahead, let it come to room temperature, and then freeze it. When you’re ready to eat it, take it out and let it thaw while you preheat the oven, then bake until warmed through.
The best way to make this ahead without it falling apart is to use a good-quality gluten-free pasta, like Sam Mill’s Corn and Rice penne. The Corn and Rice pasta is sturdy enough to withstand being reheated yet doesn’t feel stiff – it’s the best of both worlds, corn and rice.
- Gluten free nonstick cooking spray
- Kosher or fine sea salt
- 12 ounces Sam Mill’s Corn and Rice penne
- 2 tablespoons olive oil
- 1 large white or yellow onion diced
- 2 garlic cloves minced
- 1 pound loose Italian sausage
- 1 pound sliced mushrooms
- 1 (24-ounce) jar gluten-free pasta sauce
- 2 teaspoons dried Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 3 tomatoes cut in half then sliced
- ½ cup grated Parmesan cheese divided
- 1½ cups grated mozzarella cheese
- ½ cup chopped Italian parsley
Preheat the oven to 350 degrees. Spray a 9 by 12 (or similar) baking dish with cooking spray.
Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain.
While the penne is cooking, make the sauce.
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the sausage and mushrooms and cook until the sausage is fully cooked and the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms have browned, about 10 minutes.
Add the pasta sauce, Italian seasoning, and red pepper flakes and bring to a simmer. Simmer, uncovered, for 20 minutes.
Add the penne to the sauce along with the tomatoes and ¼ cup Parmesan cheese. Stir to combine. Transfer to the prepared dish. Sprinkle the mozzarella and remaining Parmesan on top and bake for 25-30 minutes or until bubbly and beginning to brown around the edges. Sprinkle the parsley over the top and serve.
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