This simple 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 may love this recipe
The final word Italian consolation meals, this gluten free baked ziti recipe has only some substances, most of which you in all probability have already got in your kitchen. You can also make it forward of time and freeze it for a minimum of a month, and it even holds up very 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 sure that it is extra than simply pasta with sauce and cheese by layering the substances 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 maintain its texture for means longer than you count on!
What’s in it
Recipe substances
- Gluten free pasta: I like Rummo model gluten free rigatoni pasta finest for this recipe. You want one thing that is related in measurement and form to ziti, and rigatoni comes very shut. You can even 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 an alternate, strive 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, recent taste of this herb offsets the creamy richness of the dish.
- Salt/pepper: To brighten the flavour of the ricotta filling. If you happen to suppose your cheeses are salty and vivid sufficient, use much less or eradicate these substances.
Tips on how to make gluten free baked ziti
It is simple to make this dish. However whenever you break it down into particular person steps like we do within the recipe card under, it will possibly appear intimidating. Let’s break it down.
Make sure to 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 recent basil.
Layer and bake
All that is left is to layer the substances in a casserole dish and bake. Listed here 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
Knowledgeable ideas
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, decreasing 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 perfect gluten free pasta tends to crumble when overcooked. Plus, we would like to have the ability to have scrumptious leftovers, too!
Bake uncovered
Quite a lot of baked ziti recipes advocate protecting 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 stunning 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 go away it out. I do not typically advocate eliminating an ingredient in a recipe with out changing it, nevertheless it solely helps to bind collectively the ricotta combination a bit. If you happen to’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 quite a lot of cheese on this recipe, and to make the dish dairy free, we’ll want to switch every type. Fortunately, there are such a lot of wonderful dairy free cheeses in the marketplace at this time! For Parmesan cheese, I really like Observe Your Coronary heart vegan grated Parmesan. It is bought in a canister and tastes identical 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, nevertheless it works effectively. Miyoko’s Creamery has a dairy free cottage cheese you can in all probability use, too.
Gluten free pasta shapes
There are such a lot of good manufacturers of dried gluten free pasta obtainable at this time. My hands-down favourite model is Rummo’s gluten free line. They’ve a gluten free rigatoni form that’s related in measurement 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 often discover higher costs in grocery shops and different locations on-line, so store round. You can even strive:
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 feel it could work! I feel that chickpea pasta and lentil pasta maintain up very well in sauce and baked dishes. Banza even has a rigatoni form.
It is a recipe for gluten free baked ziti, but when you do not have to be gluten free, you may make it with common wheat primarily based 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 very 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’ll be able to prepare dinner the pasta al dente, and comply with the entire directions for layering the substances forward of time, after which retailer it coated tightly within the fridge for a minimum of 3 days, unbaked. You can even 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 measurement, 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 recent 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 need to 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 measurement) baking dish and set it apart.
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Set a big stockpot of water to boil on the stovetop. You’ll be able to salt the water in case you like.
Make the cheese filling
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In a medium-size mixing bowl, place the egg, and beat effectively.
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Add all 15 ounces of the ricotta cheese, 1 tablespoon of the Parmesan cheese, salt, and pepper, and whisk effectively to mix. If the ricotta cheese is chilly, chances are you’ll want to combine with a spoon somewhat 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 effectively. Set the bowl apart.
Prepare dinner the pasta
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Place the dried pasta within the boiling water and boil, stirring sometimes to stop 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 really helpful 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 substances
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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 fair layer.
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Prime with a fair 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 fair 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 is still (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 fair layer.
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Add the second half of the pasta with sauce combination in a fair 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 this time. My hands-down favourite model is Rummo’s gluten free line. They’ve a gluten free rigatoni form that’s related in measurement 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 often discover higher costs in grocery shops and different locations on-line, so store round.
You can even strive:
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 info is routinely calculated, so ought to solely be used as an approximation.
