Can you use gluten-free pasta in a pasta bake?

Absolutely! Gluten-free pasta works wonderfully in a pasta bake. The most important trick is to significantly undercook the pasta during the boiling stage—usually 2-3 minutes less than the package directions. This prevents it from getting mushy as it bakes in the sauce, ensuring a perfect "al dente" texture in the final casserole.

What is a good gluten-free casserole?

A good gluten-free casserole is one that doesn't feel like a compromise, and this Gluten-Free Spaghetti Bake Casserole is a perfect example. Other fantastic options include shepherd's pie with a mashed potato topping, layered casseroles using corn tortillas (like an enchilada bake), or creamy bakes using potatoes or rice as the base.

What are common mistakes when cooking gluten-free pasta?

The most common mistake is overcooking it. Gluten-free pasta can go from perfectly cooked to mushy very quickly. Always cook it for the minimum time suggested on the package and test it frequently. Another common error is not stirring it enough, as it tends to stick together more than wheat-based pasta. Finally, for pasta bakes, rinsing the pasta in cold water after boiling is a key step to stop the cooking process before it goes into the oven.

The Best Gluten-Free Spaghetti Bake Casserole (Easy Recipe!)

Name: Gluten-Free Spaghetti Bake: The #1 Easiest Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Italian-American
Ingredients: 12 ounce package gluten free spaghetti; ½ tablespoon olive oil; 1 pound bulk mild sweet Italian sausage; 1 small onion, chopped; 2 garlic cloves, minced; 23.5 ounce jar marinara sauce; 4 ounce cream cheese, softened and cubed; 8 ounce block mozzarella, freshly grated

Description

This Gluten-Free Spaghetti Bake Casserole is the ultimate easy weeknight dinner! It’s cheesy, savory, and incredibly simple to assemble, combining a rich, creamy sausage sauce with perfectly cooked gluten-free pasta.

Ingredients

Scale

12 ounce package gluten free spaghetti

½ tablespoon olive oil

1 pound bulk mild sweet Italian sausage

1 small onion, chopped

2 garlic cloves, minced

23.5 ounce jar marinara sauce

4 ounce cream cheese, softened and cubed

8 ounce block mozzarella, freshly grated

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400℉. Grease a 9X13 inch baking dish and set aside.

2. Start with boiling unsalted water for the pasta. Cook for 2 minutes less then al dente (e.g., 8 minutes with Rummo spaghetti). Drain and rinse in cold water to stop the cooking; set aside in the colander.

3. Meanwhile, while the pasta is cooking, heat a skillet over medium high heat. Add the olive oil and brown the sausage with onions and garlic until the sausage is no longer pink, about 6 minutes.

4. Reduce the heat to medium low and add the marinara and cream cheese. Stir and heat until the cream cheese is smooth, about 5 minutes. Remove from the heat and stir in ½ cup mozzarella cheese.

5. In the empty pot the pasta was cooked in, combine the sauce with the cooked pasta. Transfer to the prepared baking dish and spread evenly.

6. Top with remaining mozzarella cheese. Bake for 20 minutes, or until heated through and cheese is melted.

Notes

Pasta Water: Do not salt the pasta water. The sausage and marinara provide plenty of seasoning for a perfectly balanced dish.

Cheese: For the best results and a perfect gooey melt, grate your own mozzarella from a block. Pre-shredded cheese has anti-caking agents that can affect the texture.

Pasta Choice: We recommend Rummo gluten-free spaghetti for its excellent texture in this bake.

Prep Time: 20
Cook Time: 40
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 652
Sugar: 6 g
Sodium: 1416 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 51 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 98 mg