Average Rating:

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Reviewed by Nancy on
Made this last night. Very tasty even for my non-gluten free husband.
I had leftovers and put them in the freezer. Will they be good when reheated? If you freeze leftovers, how do you reheat them? Thanks you for your good recipes.
Reviewed by Jamie on
Hi Nancy,
This will stay good in the refrigerator for 4 - 5 days. I actually think it taste better the second day after all of the flavors settle in. I also froze these and rewarmed in the microwave and it tasted great. I am a big believer in leftovers! I cook so much it is nice to have enough for more than one meal! Glad you liked it.
Reviewed by Anabel on
It looks yummy! I will try to prepare soon. Thanks to share!
Reviewed by kimmy on
Super easy and wonderful tasting. I added additional basil which I love : )

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Gluten Free Baked Ziti

SERVES: 6

TIME: 1 hour

TAGS:

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 pounds gluten free Italian Sausage
  • 1 28-ounce can of whole tomatoes, with the juice
  • 2 14.5-ounce cans tomato sauce
  • 2 teaspoons oregano
  • 2 teaspoons dried parsley
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 2 12-ounce packages of gluten free penne noodles, cooked until not quite Al Dente (I used bionaturae Organic Penne Rigate.)
  • 15 ounces of whole milk ricotta cheese
  • 1 1/2 pounds Mozzarella cheese, grated
  • 1/2 cup Parmesan Cheese, grated
  • 1 Egg

Preparation

  1. Heat olive oil in skillet over medium-low heat.  Add the onion and cook for 5 minutes over medium-low heat.  Add the garlic and cook for 2 more minutes.
  2.  Add the Italian sausage, increase the heat to medium and cook until it is no longer pink (8 to 10 minutes).  Drain off any excess fat.
  3.  Add tomatoes, tomato sauce, oregano, parsley, red pepper flakes, salt and pepper to taste. Simmer uncovered over medium low heat for 20 to 25 minutes.
  4.  Cook the gluten free pasta until almost Al Dente. Drain the pasta and rinse under cool water to stop the cooking.
  5.  Preheat the oven to 375 degrees F.
  6.  In a medium bowl, combine the ricotta cheese, 2 cups of the grated Mozzarella cheese, ½ cup grated Parmesan cheese and egg.  Stir until just mixed. 
  7.  Ladle 1/3 of the tomato sauce into a 9 x 9 inch baking dish, spreading the sauce over the bottom of the dish.  (I like to use the 9 x 9 inch baking dish to get a deeper casserole.  It is okay to use a 9 x 12 inch dish but your casserole will not stand up as tall). 
  8.  Next add the layers as follows:

Half the pasta (if it is sticking add some olive oil to loosen),
Half the cheese mixture,
One third the sauce,
Rest of the pasta,
Rest of the cheese mixture
Rest of the sauce.

Sprinkle with  Mozzarella cheese.

Bake for 20 minutes, or until bubbling and the cheese is a golden brown.

Remove from the oven and let stand 5 minutes to cool before serving.

 

Average Rating:

::Comment

Reviewed by Nancy on
Made this last night. Very tasty even for my non-gluten free husband.
I had leftovers and put them in the freezer. Will they be good when reheated? If you freeze leftovers, how do you reheat them? Thanks you for your good recipes.
Reviewed by Jamie on
Hi Nancy,
This will stay good in the refrigerator for 4 - 5 days. I actually think it taste better the second day after all of the flavors settle in. I also froze these and rewarmed in the microwave and it tasted great. I am a big believer in leftovers! I cook so much it is nice to have enough for more than one meal! Glad you liked it.
Reviewed by Anabel on
It looks yummy! I will try to prepare soon. Thanks to share!
Reviewed by kimmy on
Super easy and wonderful tasting. I added additional basil which I love : )

Leave a Review








Please type the letters and numbers shown in the image.
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