This Cheesy Mushroom Baked Ziti is gluten-free, although with stellar gluten-free pasta on the market nowadays, you certainly can't tell it is gluten-free. I prefer rigatoni for this baked ziti, the heartiness of the noodle holding up to all the cheese, sauce, and mushrooms.
My favorite gluten-free rigatoni pasta is made by Bionaturae. No cardboard texture or flavor, it's pure pasta bliss, especially when cooked al dente.
This recipe goes all out on the mushrooms. 16 oz of cremini mushrooms are sautéed with onions and Parmesan, then added to a big bowl of cooked gluten-free rigatoni, marinara sauce (your choice!), and shredded mozzarella. Baked with additional cheese on top, this crowd-pleasing and can-feed-a-crowd dish is ready to come out of the oven in 25 minutes.
For the meat lovers out there, feel free to add cooked Italian sausage to this dish for an even heartier meal.
- 12 oz gluten-free rigatoni
- 1 tsp extra virgin olive oil
- 1 yellow onion, diced
- 16 oz cremini mushrooms, washed, stems removed, and sliced
- 1/4 cup grated Parmesan (confirm gluten-free)
- 24 oz jar of your favorite marinara sauce
- 2 1/2 cups shredded low-moisture part-skim mozzarella
- salt and pepper, to taste
- Preheat oven to 375 F and set aside a 9x9 casserole dish.
- Cook pasta according to package directions.
- While pasta is cooking, prepare the mushrooms. Heat oil over medium heat in a large skillet. Add the onions and cook until softened, about 5 minutes. Add the mushrooms and season generously with salt and pepper. Cover and cook until mushrooms soften, stirring occasionally, about 5-7 minutes. Remove lid and stir in Parmesan. Remove from heat.
- Drain the pasta once it is done cooking. Add the pasta to a large mixing bowl. Pour the jar of marinara sauce over top and add 1 cup of shredded mozzarella. Mix well.
- With a slotted spoon, add the mushrooms to the bowl of pasta, draining any excess liquid by tapping the slotted spoon full of mushrooms against the pan.
- Stir to combine and season to taste with additional salt and pepper, if needed.
- Bake, uncovered, for 20 minutes. Sprinkle the remaining mozzarella cheese over top (feel free to add more if you like a really cheesy dish). Bake for five more minutes until cheese is melted.
- Remove from oven and cool for five minutes. Scoop baked ziti into bowls. Serve immediately.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.