Description
A creamy, cheesy, and structure-holding gluten-free baked ziti that uses a ‘sauce thickening trick’ with tomato paste to prevent mushiness. This no-boil method results in a perfect scoopable texture with a crispy top.
Ingredients
Scale
- 12 oz (340g) Gluten-Free Ziti or Penne (blend of brown rice and corn starch recommended)
- 6 cups (1.4 liters) Water
- 24 oz (680g) Marinara Sauce (good quality, not light versions)
- 2 tablespoons Tomato Paste
- 3 cloves Garlic, minced
- 1 teaspoon Italian Seasoning (or dried oregano and basil)
- 1/2 teaspoon Red Pepper Flakes (optional)
- 2 cups (225g) Mozzarella Cheese, shredded from a block
- 1/2 cup (50g) Parmesan Cheese, freshly grated
- 1/4 cup Fresh Basil, chopped
- Olive oil or non-stick spray for greasing dish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil or non-stick spray.
- In a large bowl, combine marinara sauce, tomato paste, minced garlic, Italian seasoning, and red pepper flakes. Stir vigorously until the tomato paste is completely dissolved and the sauce is smooth and thick.
- Add the dry, uncooked gluten-free ziti to the sauce mixture. Pour in the 6 cups of water. Stir until the pasta is fully submerged and coated. The mixture will look liquidy.
- Cover the baking dish tightly with aluminum foil to trap steam. Bake covered for 45 minutes.
- Remove from oven and carefully peel back the foil. Check pasta tenderness; if still hard, bake covered for another 10 minutes.
- Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Return to oven uncovered and bake for 15-20 minutes until cheese is bubbly and golden brown. Optionally broil for 2-3 minutes for extra browning.
- Remove from oven and let rest for 10-15 minutes before slicing to allow sauce to thicken.
- Garnish with fresh basil and serve.
Notes
The tomato paste is crucial for thickening the sauce and preventing a watery mess. Do not boil the gluten-free pasta beforehand as it can turn to mush. Always shred your own mozzarella from a block to avoid anti-caking agents that prevent smooth melting. Letting the dish rest for 10-15 minutes after baking is essential for clean slicing and proper texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sodium: 650
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 18
Keywords: gluten-free baked ziti, no-boil pasta, gluten-free dinner, one-dish meal, creamy baked ziti, family-friendly recipes