I have an announcement.
You no longer have to be deprived of pasta if you are on a gluten free diet.
I have found a gluten free pasta for my gluten free baked ziti that tastes just like regular pasta. I have been feeding it to my family for about a month and no one has noticed.
If you have to eat gluten free, then you know this is a game changer. Pasta is such a comfort food and when pasta starts making you sick because it has gluten in it, it’s kind of demoralizing.
But, have no fear, you can still have your Baked Ziti.
Oh, yeah and you can still have Macaroni & Cheese, too. That recipe is so so so good. I would not lie to you about macaroni and cheese, ok?
The homemade, good kind. In the crockpot. You’re so welcome.
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Don’t Skip to the Recipe Because The Pasta You Use Here is the KEY!
The pasta is Gluten Free Barilla Ziti.
You can actually order it through Amazon and I would recommend getting the 8 pack I’ve linked to because you’re going to want to have a stock pile of this.
Quick update from the future: I’ve since tried a million different gluten free pastas and Barilla is the one that I keep coming back to over and over and over.
No one in my family can tell the difference, so there’s no need to make a little separate pot of pasta just for me and I feel better feeding my family less gluten, too.
This is always stocked in my pantry for nights when I forgot to think about dinner until the absolute last minute.
Which happens more than I would like to admit.
I’ve been serving it with jarred tomato sauce, but I wanted to try out a possible Easter recipe, so I fancied it up a bit this week and made a Gluten Free Baked Ziti.
It came out amazing and I do believe it will make the Easter table.
Gluten Free Baked Ziti
- Gluten Free Barilla Ziti.
- 1 LB Ground Beef
- 1 Red Pepper (chopped)
- 1 White Onion (chopped)
- 2 Jars Pasta Sauce (Be sure it’s Gluten Free!)
- 2 Cups Mozzarella Cheese
- 1 Cup Ricotta Cheese
- 1/2 tsp Italian Season
- 1/2 tsp Pepper
- 1/2 tsp Salt
- Preheat oven to 350 degrees.
- Heat a pan to medium and add the ground beef to brown.
- Add the chopped onion, red pepper and spices to the ground beef.
- While the beef is browning, boil your pasta. I recommend boiling for 8 minutes, then testing to see if it is al dente. You are going to be baking this, so the pasta will continue to cook and soften while it bakes. You do not want soggy pasta. No one likes soggy pasta.
- While the pasta is cooking, add the two jars of sauce to your ground beef mixture and let simmer until the pasta is cooked.
- Add a ladle full of the sauce mixture to the bottom of a lasagna pan.
- Add a layer of pasta to the lasagna pan, a layer of sauce on top of the pasta and then dollop with ricotta and sprinkle with mozzarella.
- Continue layering pasta, sauce and cheeses until you have filled the pan and/or run out of ingredients.
- Cover with tin foil and bake for 30 minutes or until hot throughout.
As always, check your labels to make sure that everything you put into this recipe is definitely gluten free.
And, REJOICE!
You can eat pasta again and not have a gluten hangover after!