Gluten Free Baked Ziti

Gluten Free Baked Ziti

Prep time: 75 minutes

Servings: 8

Ingredients:

  • 1 pound gluten-free penne pasta
  • 2 cups heavy cream
  • 1 pound Italian sausage
  • 1 small onion
  • 1 clove garlic
  • 2 14 oz. cans diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1/2 cup Parmesan cheese (grated)
  • 8 oz. mozzarella cheese (grated)
  • olive oil
  • salt and pepper to taste
  • seasoning of your choice (basil, parsley, chili pepper flakes)

Directions:

  1. Bring a large stockpot of salted water to a boil. Boil the noodles until almost al dente, around 8 minutes. The pasta will continue to cook in the oven, so you want it a little underdone. Drain the pasta into a strainer, then place it back into the pot and set it aside while you make your sauce.
  2. In a small saucepan, heat the cream until it is slowly simmering and let it reduce on low while you build the sauce.
  3. Heat a large sauté pan over medium heat, drizzle with olive oil and crumble a pound of sausage into the pan. Cook the sausage until lightly browned and no longer pink. Use a slotted spoon to move the cooked sausage to a small bowl. 
  4. Keep about a tablespoon of sausage fat drippings in your sauté pan, then add the diced onion and cook over medium-low heat until the onion is soft, about 4 minutes. Add the garlic and sauté it briefly for a minute.
  5. Stir in the tomatoes (do not drain) and tomato sauce, and continue to cook the vegetables for about 10 minutes, until they almost become a jam-like consistency. Season as your family prefers, adding ingredients such as salt, red pepper flakes, sugar, basil, etc.
  6. Add your warm reduced cream to the vegetable mixture along with 1/4 cup of grated Parmesan. Stir in the cooked sausage. Taste your sauce and adjust seasonings.
  7. Pour the sauce over the cooked pasta in the stockpot and stir gently to combine.
  8. In a large, deep casserole dish, place half of the pasta mixture on the bottom. Layer in half the shredded mozzarella, then sprinkle with a large sprinkle of Parmesan. Pour the remaining pasta into a dish, then add another layer of cheese on top.
  9. Bake uncovered in a 375-degree oven for 20 minutes.

Nutrition:

Per serving: 631 calories; 44g fat; 44g carbohydrates; 18g protein

Recipe source: nationalceliac.org