Easy Gluten Free No Boil Pasta Bake

No Boil Pasta Bake

This is one of those SUPER EASY set it and forget it type of dinners. No joke, you just throw everything in the baking dish and let it do its magic in the oven. All you need is 10ish minutes of prep time and then go on with whatever else you are doing until you hear that oven beep. I know these types of meals are super helpful right now since a lot of us are working from home and have to cook for families, significant others, and roommates. It can be overwhelming to whip something up! I feel you. I tried to focus on pantry and freezer friendly staples for this one. You most likely have these ingredients at home and if you don't they would be widely available to get on your next grocery run or online delivery. This recipe is also super customizable, you can use any of your favorite veggies and cheese to customize to what you and your family enjoy. 

The hero of this recipe - my Ello products Duraglass 9x13 Baking Dish. Seriously, it made this whole process seamless. It is the BEST size baking dish for pasta bakes, casseroles, and lasagnas. It fit all the ingredients perfectly and held up very well in my oven. The glass is made of Borosilicate and does not shatter or crack in the temperature change. That goes for both cold and hot. That is why it is secure for baking! Love the versatility. It is also safe to go into your microwave for quick reheating and storage in the fridge/freezer. Literally everywhere! It is portable too - it comes with a secure lid that you pop on for storage and travel. And lastly, it comes in two beautiful colors. I love the "Tropical Violet" one I have. It matches my Duraglass 10pc meal prep set that I am also obsessed with for food storage.

 

Prep Time10 minsCook Time50 minsTotal Time1 hr

LET'S GET TO THE RECIPE: 

Here is what you need:

  • Tomato Sauce of your choice - I picked spicy arrabbiata from Trader Joes
  • Fresh / Frozen Vegetables of your choice - I picked broccoli, bell peppers, and sweet onion
  • Spices - Garlic Powder, Italian Seasoning, Sea Salt
  • Vegetable Broth / Stock (meat-based works too)
  • Water
  • Pasta of your choice - Try to keep it to the classic 1.5 in size (penne, fusilli, rigatoni) would all work great. I chose gluten-free brown rice & quinoa pasta from trader joes
  • Cheese - I used shredded pecorino and mozzarella. 
  • Chili flakes - for topping if you like it spicy like me!

You can also check out a video of this recipe over on @eatwellwithsari.

No Boil Pasta Bake

This recipe serves 4-6 people. It can be kept in the fridge for 3-4 days (reheat when eating). 

Ingredients:

 1 Jar Tomato Sauce of your Choice (25 oz)
 1 Medium Onion, Diced
 3 cups Frozen / Fresh Vegetables (I used bell peppers and broccoli)
 1 tsp Garlic Powder
 1 tsp Italian Seasoning
 2 cups Vegetable Broth / Stock (Chicken or Beef Broth works too)
 1 cup Water
 ½ cup Shredded (or grated) Pecorino / Parmesean
 8 oz Mozzarella Ball, Sliced (Or one cup of shredded mozzarella)
 1 Package Dry Pasta (16 oz) - I used 1 package of Brown Rice from Trader Joes
 Sea Salt to taste
 Chili Flakes for Topping

Directions:

1

Preheat oven to 375 degrees. Chop onion, break mozzarella cheese into 1-inch pieces and grate pecorino cheese. Set all of that to the side.

2

Grease a baking dish with non-stick spray. I used olive oil spray, but any works.

3

Evenly pour the jar of tomato sauce into the dish. Add in fresh / frozen vegetables (including onions) in the dish. Mix.

4

Add in garlic powder, Italian seasoning, and salt. Mix again.

5

Pour in broth and mix again.

6

Sprinkle in half of the pecorino evenly.

7

Add DRY pasta to the dish and spread out evenly.

8

Pour water on top. Try to pat down the contents so they are as submerged as possible in the liquid. This helps it cook through properly. Add more salt/seasoning her if you wish, or you can wait until its baked.

9

Add mozzarella cheese pieces evenly on top. You can do large slices or smaller pieces (as seen in the video). Sprinkle the remaining grated pecorino evenly on top.

10

Cover the baking dish with aluminum foil. Make sure to fold in on the sides so there are no air pockets.

11

Bake on the middle rack for 25 minutes. Remove from the oven to "check" the halfway progress. Give it a little mix and press down on any dry noodles sticking out. You want to make sure they get cooked through. Re-cover and bake for another 25 minutes. Remove from oven and serve hot! Don't forget to take note of the cheese pull!!


 

I love Ello for all my containers and reusable needs. They are also an eco-focused company that is totally aligned with my values.  A few of my other fave products include:

Thank you to Ello products for sponsoring the development of this content. I am proud to work with brands that help me lead a healthy lifestyle. Check them out on Instagram

Ingredients

 1 Jar Tomato Sauce of your Choice (25 oz)
 1 Medium Onion, Diced
 3 cups Frozen / Fresh Vegetables (I used bell peppers and broccoli)
 1 tsp Garlic Powder
 1 tsp Italian Seasoning
 2 cups Vegetable Broth / Stock (Chicken or Beef Broth works too)
 1 cup Water
 ½ cup Shredded (or grated) Pecorino / Parmesean
 8 oz Mozzarella Ball, Sliced (Or one cup of shredded mozzarella)
 1 Package Dry Pasta (16 oz) - I used 1 package of Brown Rice from Trader Joes
 Sea Salt to taste
 Chili Flakes for Topping

Directions

1

Preheat oven to 375 degrees. Chop onion, break mozzarella cheese into 1-inch pieces and grate pecorino cheese. Set all of that to the side.

2

Grease a baking dish with non-stick spray. I used olive oil spray, but any works.

3

Evenly pour the jar of tomato sauce into the dish. Add in fresh / frozen vegetables (including onions) in the dish. Mix.

4

Add in garlic powder, Italian seasoning, and salt. Mix again.

5

Pour in broth and mix again.

6

Sprinkle in half of the pecorino evenly.

7

Add DRY pasta to the dish and spread out evenly.

8

Pour water on top. Try to pat down the contents so they are as submerged as possible in the liquid. This helps it cook through properly. Add more salt/seasoning her if you wish, or you can wait until its baked.

9

Add mozzarella cheese pieces evenly on top. You can do large slices or smaller pieces (as seen in the video). Sprinkle the remaining grated pecorino evenly on top.

10

Cover the baking dish with aluminum foil. Make sure to fold in on the sides so there are no air pockets.

11

Bake on the middle rack for 25 minutes. Remove from the oven to "check" the halfway progress. Give it a little mix and press down on any dry noodles sticking out. You want to make sure they get cooked through. Re-cover and bake for another 25 minutes. Remove from oven and serve hot! Don't forget to take note of the cheese pull!!

Easy Gluten Free No Boil Pasta Bake

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