Enjoy a delicious and easy Gluten-Free Baked Pasta Recipe that is perfect for those with dietary restrictions. A comforting dish without gluten.
Delicious and Easy Gluten-Free Baked Pasta Recipe
Hi, I’m Erin, and I have celiac disease. In this video, I’ll share my simple recipe for a delicious, gluten-free, baked pasta dish. The main ingredients include gluten-free pasta, marinara or tomato sauce, ricotta cheese, and mozzarella cheese. The dish is topped with parmesan cheese, pepper, and oregano before being baked to perfection.
To make this recipe, preheat your oven to 350 degrees, boil and drain the pasta, mix in the sauce and cheeses, then bake for 30 minutes covered and an additional 15 minutes uncovered. This dish is easy to make and perfect for anyone looking for a gluten-free pasta option that doesn’t sacrifice flavor.
Deliciously Different: Gluten-Free Baked Pasta Perfection
hi it’s Aaron and I’m going to show you tonight how to make a very very simple gluten-free pasta dish it doesn’t have to be gluten-free however though you can you can sub out the box of gluten-free pasta that I’m using for any type of pasta that you wish um to make it a.
Regular gluten containing meal or whatever you want basically so there are many options now just to give you an idea of how simple this is we have only four main ingredients in this and there is an option to add parmesan cheese if you want I probably will not be doing that tonight although let me check can see if I have a little bit to.
Use actually do so I think I will be including that so let’s make it one two three four basically a five ingredient meal pasta a jar of um marinara sauce or whatever type of tomato sauce you choose a small container of ricotta cheese a block of um mozzarella cheese parmesan and I like to do some oregano.
And just some pepper on the top so I already have a pot of water getting ready to boil on my stove and I’ll be making this pasta momentarily now one thing that you need to know about the gluten-free pasta if you already have been gluten-free for a while you’re probably aware but the one thing that makes gluten pastas a little bit.
Different than your regular pasta is that it tends to get mushy if you’re not careful you do not want to overcook this for this pasta the jovial it says cooking times is 12 minutes I will not be doing it any longer than 12 minutes if there was a range on the pasta box I would go towards the lower end of that range.
But this says 12 minutes I’m going to cook it exactly 12 minutes and I’m G to take that pasta out I’m G to strain it and that’s going to be it so that’s going to boil and then I will um show you what to do after that however in the meantime you want to get yourself if you’re using block cheese you want to have some sort of a sh for that and this.
Dish is going to bake very nicely in a standard size I believe this is a 13 by9 Pyrex Pan Once the pasta is boiled and you mix everything together and put it in the oven it is going to take 45 minutes to cook in a little while I’m going to preheat my oven to 350 once the dish is in there I’m going to cover it with some.
Foil it will cook for 30 minutes and then I’ll remove the foil and I’ll cook it for an additional 15 minutes just to crisp up that cheese and sometimes I even like to use the broiler setting just for a minute or two just to make that cheese nice and bubbly and brown on the top so um let me get this pasta cooking and uh we’ll get to the next.
Step so while I’m getting my water to boil for my pasta I’m going to start shredding my mozzarella cheese I’m just going to use my pyx pan to shred this in just that I don’t end up with cheese all over the place and of course you can use um the bagged like the shredded mozzarella cheese that would certainly make it a lot easier and of course this.
Thing’s not going to be easy to open is it my trusty kitchen Shear is out here so like I was saying you can certainly use the shredded cheese I like to use the block cheese only because it doesn’t have the extra like cellulose and the different anti-caking ingredients and whatnot in it that’s just my preference it’s totally up to.
You each one will work equally well and for some reason this cheese what a wow they seal this stuff like you cannot get you can’t get through it what the heck is going on I still can’t get it open I’m like can I open my damn cheese what oh there we go still this I I tell you I don’t think I’ve ever had a block of cheese.
This it’s very secure it’s very securely wrapped ah I did it I did it I did it so I’m just going to shred me some cheese however you want very not particular about this just spread the cheese and this block of mozzarella is um 16 ounces okay so it’s pound of cheese that.
I’m using you don’t have to use the whole thing what I’ll do though is I’ll shred I’ll shred probably as much as I can without like shredding my fingers as well that’s never good right and um I’ll put most of it in with the actual pasta and then I’m going to save some to put on top because you want that nice bubbly cheese crust when all is set and done so.
You definitely want to save some for that like go come on I’ve been looking at some of these like cheese shredders where you just kind of put the cheese in and you turn it and it’s a lot easier and I’ve just never gotten around to to buying one but for stuff like this other than just like little shreds of cheese this.
Would definitely one of those would definitely come in handy I also have the little um like hand graters that I can use if I’m just using small amounts of cheese but this is like for the bigger jobs like this and I am like too short because I feel like I’m too low so if I’m standing on my toes and my head is cut off it’s just because it’s easier to.
Shred the cheese when I do that now you’re going to be saying I don’t know how much of this you can see in the camera but where is the cheese the cheese is all inside The Grater still so you will see that in a minute I am going to try desperately not to shred my hands like I said never a good thing but it has happened.
Before not to the point where my fingers were on the pasta or anything just um you know so you got to kind of keep flipping this cheese around here because it does start to break apart too at one point and I don’t know how much more I’m going to.
Get of this I might have to stop and this is going to be the fun cheese for people to just eat I remember when I was little and like my mom or my grandmother were making a dish with the shredded cheese and they’d always cut me off a piece of the the mozzarella you know okay that’s.
About did pretty good there but that’s about all that I’m that I’m gonna get with that now look this is what I meant see it that’s that’s where it all went and now the one thing with this you want to kind of separate it because it will it will start to Clump up because you know it’s doesn’t have anti-caking stuff in it it’s actual real.
Cheese not that the shredded cheese is not real cheese but you know what I mean it has it doesn’t cake up the way this can and if it’s really warm in your house and or summer or whatever you want to wait until um you’re almost ready to incorporate this into the pasta to shred it because otherwise it will start to to Clump back.
Together okay so the pasta’s finished cooking I as I said I immediately took it off the stove I strained it real quick and now I’m going to start adding everything else to the pasta now one mistake that you don’t want to make because I did this once I added my shredded mozzarella cheese first don’t do that it’ll just Clump up and start to.
Melt I literally had to pick out the clumps and rred cheese it just wasn’t going to work so the first thing that we’re going to do is we’re going to dump our jar of sauce in get as much out of there as I can okay and we’re going to mix that up and you might hear doggies barking in the background because.
They’re barking at another dog outside and then I’m going to take my ricotta cheese just going to put that whole nice big nice big Clump in there and I’m going to mix that around carefully let that melt the pasta seems really good it’s not breaking apart that’s one thing that you’ll notice well with regular pasta too but with the.
Gluten-free pasta specifically it’ll break apart very very easily if you’ve overcooked it so this give you an idea of how this looks oo look at that that’s looking pretty good okay so I have my pasta I added my sauce I added my ricotta cheese and now I’m going to add my mozzarella cheese and I’m not going to add all of.
It like I said because I want to put some on top so I’m going to add probably about 3/4 of what I shredded you don’t have to be exact with this okay you’re just um you know kind of eyeball in it whatever it it’ll it’ll work out you really you really can’t mess this up unless you overcook your pasta in my.
Opinion so have my cheese in there now at this point the pasta’s cooled down a little bit because I’ve added like room temperature sauce and also the cold um ricotta cheese to it so it’s not clumping up or doing anything crazy like when I said that I made that mistake by adding it first to the very hot pasta that did not work.
So I just realized one mistake though that I did make that I have to figure out one I need to put my pasta in this Pyrex pan Pyrex pot whatever you want to call it so I can’t do that if I have cheese okay in it still now I can have a little bit of cheese in it but I don’t want all the cheese that I want to put on top of the dish.
There okay so I’ve gotten almost all of that out there a little bit left okay next I am going to put my pasta that’s all mixed up into this Pyrex dish pot pan whatever you want to call it whatever the word is that’s totally like slipping my mind so.
Got everything going in there that looks good it’s very cheesy of course it’s supposed to be so I’m just going to spread this evenly into this pan okay and next what I’m going to do next done with a.
Spoon now I have this shredded mozzarella cheese that I’ve saved on the side and I am just going to evenly distribute that over top this is the cheese that’s going to give a nice um it’s going to melt nicely especially at the end of the baking when I um take the foil off and I let that cheese kind of like crisp up.
Okay maybe bubble up a little bit like I said I might use the broiler um I have to see how it how it looks once I’m done with with it being in there for 45 minutes okay next if you remember I decided I was going to use some Parmesan cheese so all I’m going to do with this is I’m going to take just a little bit I’m just going to do a little bit of.
Parmesan cheese on top now this is like real um parmesan cheese from forc I like this one because it does not have anything in it except for the grated Parmesan cheese so it has no anti-caking things in it or anything like a lot of the other um you know already shredded or like the the parmesan cheese crumbles like that sort of thing so cheese on top.
Parmesan on top and then I always like to do some pepper I’m just eyeballing it and this is my favorite I can just sit here all day and smell this I love the smell of oregano and for anyone that is gluten-free and is making this dish.
Glutenfree badia or badia spices actually indicate on their label that they’re gluten-free so if that’s something that makes you feel more comfortable to see that GF these this brand of spices does that so there it is voila okay not done yet though hold on so like I said I’m going to cover.
This with foil for the first part of the baking process my oven my countertop oven I’m actually using tonight is preheated to 350 I am going to put this in there at 350 for 30 minutes and then once 30 minutes is done I will remove the foil and do an extra 15 minutes okay so there you have it um 30.
Minutes at 350 remove the foil 15 more minutes at 350 and then I did just do 2 minutes of a little broil you can see how nice and crispy that is the cheese and this looks absolutely perfect it’s going to be so good and uh that just shows you in about an hour maybe a little bit more you can have this awesome pasta dish uh very simple.
Ingredients very easy very inexpensive you could make it gluten-free like I did but it’s super easy to make it with regular pasta as well and it’s will feed your whole family it’ll probably give you leftovers depending on how many people eat it and um yeah that’s it quick and easy meal most of the time is in the oven a little bit of prep work.
And you’re done so I’ll have the recipe Down Below in the comments if anybody has any questions or anybody tries it comment down below tell me what you think and uh I will see you next time bye
