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This straightforward recipe for gluten-free baked ziti makes use of loads of store-bought shortcuts, however would not skimp on wealthy, tacky taste. It is an ideal freezer meal, too!
Why you will love this recipe
The last word Italian consolation meals, this gluten free baked ziti recipe has only some elements, most of which you most likely have already got in your kitchen. You may make it forward of time and freeze it for not less than a month, and it even holds up rather well as leftovers.
We use store-bought tomato sauce and thicken it with tomato paste for loads of taste that sticks to the pasta. We make certain it is extra than simply pasta with sauce and cheese by layering the elements like a gluten free lasagna. However this ziti’s even simpler than that!
My favourite gluten free pasta form to make use of right here is rigatoni, however penne and even fusilli would work. Boil your pasta 2 minutes lower than the package deal says, and it’ll preserve its texture for means longer than you anticipate!
What’s in it
Recipe elements
- Gluten free pasta: I like Rummo model gluten free rigatoni pasta finest for this recipe. You want one thing that is related in dimension and form to ziti, and rigatoni comes very shut. You too can use penne or ziti, after all.
- Tomato sauce & tomato paste: I like to make use of a mixture of a 24 ounce jar of Rao’s model tomato herb or marinara pasta and 4 to six ounces of tomato paste to thicken the sauce a bit. The tomato paste additionally provides some additional richness and depth to the sauce.
- Egg: We solely want one egg to assist bind the ricotta cheese combination collectively.
- Ricotta cheese: Provides a creamy richness, so the dish is extra than simply pasta with sauce and shredded cheese (scrumptious as that’s!). If you do not have ricotta or would love another, attempt draining some cottage cheese till it is as thick as ricotta. Or use whipped Friendship model cottage cheese.
- Mozzarella cheese: The delicate taste of this cheese provides that tacky texture and melts so simply for that tacky pull all of us love.
- Parmesan cheese: Provides depth of taste. I prefer to sprinkle this cheese, finely grated, calmly on each layer.
- Basil: The marginally peppery, contemporary taste of this herb offsets the creamy richness of the dish.
- Salt/pepper: To brighten the flavour of the ricotta filling. In the event you assume your cheeses are salty and vivid sufficient, use much less or eradicate these elements.
The way to make gluten free baked ziti
It is easy to make this dish. However whenever you break it down into particular person steps like we do within the recipe card beneath, it could appear intimidating. Let’s break it down.
You should definitely go to the recipe card for full particulars together with precise ingredient quantities.
Put together the fundamentals
- Whisk collectively a jar of tomato sauce with some tomato paste to thicken it
- Boil your pasta to an al dente texture and add about 1/4 of the tomato sauce to it
- Whisk collectively one egg, ricotta cheese, salt, pepper, about 4 ounces of shredded mozzarella cheese, 1 tablespoon of grated Parmesan, and chopped contemporary basil.
Layer and bake
All that is left is to layer the elements in a casserole dish and bake. Listed below are the layers:
- Begin with some sauce, then layer half of the boiled pasta with its sauce;
- Prime with half of the ricotta cheese combination;
- Add a layer of sauce, then a layer of mozzarella and Parmesan cheeses;
- Repeat the layers, ending with about half of the entire mozzarella and Parmesan;
- Bake at 375°F for about 35 minutes, or till the cheese is golden brown on high in spot;
- Let sit for about quarter-hour earlier than serving heat.
My Professional Tip
Skilled suggestions
Undercook the pasta
The pasta is boiled first, after which baked in sauce and cheese. We start by undercooking it to a really al dente texture throughout boiling, lowering the boiling time on the package deal by 2 minutes. If there is a vary, take 2 minutes off the decrease finish of the vary. Even the easiest gluten free pasta tends to disintegrate when overcooked. Plus, we would like to have the ability to have scrumptious leftovers, too!
Bake uncovered
A number of baked ziti recipes advocate masking the baking dish in the beginning of baking. However we add sufficient sauce that our baked ziti will not dry out. And leaving the dish uncovered means you get that lovely golden brown tacky high.
substitutions
Ingredient substitutions
Egg free
There’s just one egg on this recipe within the ricotta cheese combination. If you cannot have eggs, simply depart it out. I do not typically advocate eliminating an ingredient in a recipe with out changing it, however it solely helps to bind collectively the ricotta combination a bit. In the event you’re not utilizing an egg, use pre-shredded mozzarella cheese so it absorbs extra of the moisture within the ricotta.
Dairy free
There may be a number of cheese on this recipe, and to make the dish dairy free, we’ll want to interchange every variety. Fortunately, there are such a lot of glorious dairy free cheeses available on the market at present! For Parmesan cheese, I really like Comply with Your Coronary heart vegan grated Parmesan. It is offered in a canister and tastes similar to the true factor. Violife additionally sells a vegan Parm block. For mozzarella cheese, I can advocate Daiya, Miyoko’s Creamery, Violife and Entire Meals 365 manufacturers. For ricotta cheese, the one one I’ve tried is Kite Hill. It is a bit nutty, however it works properly. Miyoko’s Creamery has a dairy free cottage cheese that you could most likely use, too.
Gluten free pasta shapes
There are such a lot of good manufacturers of dried gluten free pasta obtainable at present. My hands-down favourite model is Rummo’s gluten free line. They’ve a gluten free rigatoni form that’s related in dimension to ziti, and has ridges to carry sauce that ziti would not have. It is my favourite for this recipe. I linked to Amazon’s Rummo gluten free “retailer,” however you’ll be able to normally discover higher costs in grocery shops and different locations on-line, so store round. You too can attempt:
FAQs
Sure! Brown as much as 1/2 pound of floor beef or bulk sausage (out of the casing) first, then add it to the cooked and drained pasta or as its personal layer after the ricotta cheese combination.
I believe it will work! I believe that chickpea pasta and lentil pasta maintain up rather well in sauce and baked dishes. Banza even has a rigatoni form.
This can be a recipe for gluten free baked ziti, but when you do not have to be gluten free, you can also make it with common wheat based mostly ziti or rigatoni pasta.
Make forward/leftovers
Storage directions
Leftovers
As a result of we undercook the pasta after which bake it in loads of sauce and cheese, this dish holds up rather well as leftovers. Retailer leftovers in a sealed container within the fridge for five days. Heat up in a 300°F toaster oven or within the microwave.
For longer storage, place baked leftovers in a sealed freezer-safe container and freeze for as much as 1 month. Defrost within the fridge, after which let come to room temperature earlier than warming up in a 300°F oven or microwave.
Make forward
You possibly can cook dinner the pasta al dente, and comply with the entire directions for layering the elements forward of time, after which retailer it lined tightly within the fridge for not less than 3 days, unbaked. You too can retailer it in the identical method within the freezer for as much as a month, then defrost within the fridge. Let it come to room temperature, after which bake as directed.
- 1 egg, any dimension, at room temperature
- 15 ounces ricotta cheese, at room temperature
- 16 ounces shredded mozzarella cheese, plus extra, as wanted
- ¼ cup (1 ounce) finely grated Parmesan cheese, plus extra, as wanted
- ⅓ cup chopped contemporary basil leaves
- ⅛ teaspoon freshly floor black pepper
- ¼ teaspoon kosher salt
- 24 ounces jarred gluten free tomato sauce, at room temperature; I really like Rao’s model tomato herb and marinara varieties
- 4 ounces pure tomato paste, you should use as much as 6 ounces for a thicker sauce
- 12 ounces dried gluten free rigatoni pasta, or different ziti-style pasta (See Recipe Notes)
Forestall your display from going darkish
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Preheat your oven to 375°F. Grease a 9-inch x 13-inch x 2-inch (or related dimension) baking dish and set it apart.
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Set a big stockpot of water to boil on the stovetop. You possibly can salt the water if you happen to like.
Make the cheese filling
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In a medium-size mixing bowl, place the egg, and beat properly.
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Add all 15 ounces of the ricotta cheese, 1 tablespoon of the Parmesan cheese, salt, and pepper, and whisk properly to mix. If the ricotta cheese is chilly, you could want to combine with a spoon moderately than utilizing a whisk.
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Add the chopped basil leaves and about 1/4 of the entire grated mozzarella cheese (4 ounces) to the ricotta combination, and blend to mix. Set the bowl apart.
End the sauce
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In a separate medium-size bowl, place the tomato sauce. Add 4 to six ounces of tomato paste, and whisk to mix properly. Set the bowl apart.
Cook dinner the pasta
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Place the dried pasta within the boiling water and boil, stirring often to forestall it from sticking to the underside of the pot.
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Boil the pasta for about 2 minutes lower than no matter cooking time is advisable on the package deal. If there’s a vary of cooking time, boil for two minutes lower than the low finish of the vary.
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Drain the cooked pasta, return it to the pot, and toss it with one quarter (about 7 ounces) of the entire marinara sauce combination. Set the pasta and sauce combination apart.
Layer the baked ziti elements
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Within the ready casserole dish, place about one third of the remaining tomato sauce combination (about 7 ounces) in a single layer and unfold into a good layer.
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Prime with a good layer of half of the pasta with sauce.
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Dollop about half of the ricotta cheese combination evenly throughout the highest, and unfold it gently into a good layer.
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Drizzle about half of the remaining pasta sauce (7 ounces) evenly throughout the highest of the ricotta combination.
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Sprinkle about half of the remaining mozzarella cheese (4 ounces) and 1 tablespoon of Parmesan cheese evenly on high.
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Layer on high all of the sauce that continues to be (7 ounces).
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Dollop the remaining half of the ricotta cheese combination evenly throughout the highest, and unfold it gently into a good layer.
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Add the second half of the pasta with sauce combination in a good layer on high of the ricotta combination.
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Finish with the remaining mozzarella cheese (8 ounces) in a single layer, then sprinkle the remaining 2 tablespoons of grated Parmesan cheese on high.
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Bake within the preheated oven for 30 to 35 minutes or till the cheese on high is golden brown in spots.
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Take away the dish from the oven and run a skinny silicone or nylon spatula or knife across the perimeter to unstick the sides.
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Let stand for 10 to fifteen minutes earlier than serving heat.
There are such a lot of good manufacturers of dried gluten free pasta obtainable at present. My hands-down favourite model is Rummo’s gluten free line. They’ve a gluten free rigatoni form that’s related in dimension to ziti, and has ridges to carry sauce that ziti would not have. It is my favourite for this recipe. I linked to Amazon’s Rummo gluten free “retailer,” however you’ll be able to normally discover higher costs in grocery shops and different locations on-line, so store round.
You too can attempt:
Serving: 1serving | Energy: 740kcal | Carbohydrates: 66g | Protein: 41g | Fats: 36g | Saturated Fats: 21g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 10g | Trans Fats: 0.004g | Ldl cholesterol: 152mg | Sodium: 1718mg | Potassium: 819mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2102IU | Vitamin C: 15mg | Calcium: 714mg | Iron: 4mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
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