Gluten Free Baked Ziti
This gluten free baked ziti is a deliciously satisfying comfort food made healthier, perfect for family dinners or meal prep. Packed with protein and rich in fiber, it's a nutritious twist on a classic dish that everyone will love.
Equipment
- 9x13-inch baking dish
- Large pot
- Mixing bowl
- Another bowl
Ingredients
- 1 egg any size, at room temperature
- 15 ounces ricotta cheese, at room temperature
- 16 ounces shredded mozzarella cheese, plus more, as needed
- 1/4 cup (1 ounce) finely grated Parmesan cheese, plus more, as needed
- 1/3 cup chopped fresh basil leaves
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 24 ounces jarred gluten free tomato sauce (we recommend Rao's marinara)
- 4 ounces pure tomato paste
- 12 ounces dried gluten free rigatoni pasta
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- In a large pot of boiling water, cook the gluten-free pasta 2 minutes less than package directions (e.g., if it says 10 minutes, cook for 8). Drain and toss with 1/4 of the tomato sauce to prevent sticking.
- In a mixing bowl, beat an egg lightly, then stir in the ricotta, Parmesan, half of the mozzarella, basil, salt, and pepper. Set aside.
- In another bowl, whisk together the tomato sauce with the tomato paste until smooth.
- Layer 1/3 of the tomato sauce in the baking dish. Add half of the pasta in an even layer. Top with half of the ricotta mixture, spreading gently, and sprinkle with 1/3 of the remaining mozzarella.
- Repeat the process with another layer of sauce, pasta, ricotta, and mozzarella. Finish with a top layer of sauce and the remaining mozzarella and Parmesan.
- Bake for 30-35 minutes until the cheese is golden brown and bubbling. Cool for 10 minutes before serving.