Recipe: Gluten-free Baked Ziti
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Jan 24 2010

Recipe: Gluten-free Baked Ziti

The other day I was talking about foods that could be packed for lunch to take to school (or work).  This gluten-free recipe is one of the easier ones that I make and is great re-heated.  It can be put into a thermos & eaten hot at lunch time.  I was able to find a thermos for under $10.00 at Wal-Mart for my son to take to school – it is even dishwasher safe.

Gluten-free Baked Ziti

Ingredients:

1 (16 ounce) package ziti pasta (I used Trader Joe’s Brown Rice Penne Pasta)
15 ounces ricotta cheese (part skim)
1 pound shredded mozzarella cheese (I used a little less than a pound)
1 egg, beaten
1 (32 ounce) jar spaghetti sauce (I used Prego Three Cheese – verified gluten-free)
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 7-8 minutes (you want it to be a little undercooked so it doesn’t get mushy in the baking process; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9×13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
Bake covered in preheated oven for 30 -40 minutes; broil uncovered for 5 or so minutes; let stand for 15 minutes before serving.

Refrigerate or freeze for later use. For thermos use – fill thermos with hot water for 20 minutes or so. After 20 minutes, heat up your ziti to the temperature you would heat it to if you were eating at home. Pour water out of the thermos & fill the thermos with the ziti. Jon’s keeps his food warm from 7:15 AM until lunch time, which is Noon.

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Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow @KBouldin on Twitter

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  • Diana

    Hi, I’m Italian, and I don’t use egg when I make baked ziti. I use fontina cheese, mozzarella cheese, ricotta, and parmesean cheese. You can also add browned crumbled italian sausage. I like to make a nice garden vegetable sauce to use with it. I used corn penne the last time and it didn’t come out very firm. It was a little mushy. Next time I’m trying the quinoa, rice, amaranth mix by DeBoles. Very flavorfull!