Description
A perfectly portioned, gluten-free baked ziti designed for one or two people. This recipe avoids mushy pasta and waste, featuring a rich meat sauce, par-boiled gluten-free noodles, and a melty cheese blend.
Ingredients
Scale
- 8 oz (225g) gluten-free ziti or penne (brown rice/cornstarch blend)
- 6 oz (170g) sweet Italian sausage
- 1 can (14.5 oz / 411g) crushed tomatoes
- 2 tbsp (32g) tomato paste
- 1 cup (115g) shredded whole milk mozzarella
- 0.5 cup (50g) sliced or shredded provolone cheese
- 0.25 cup (15g) fresh basil, chopped
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Bring a pot of salted water to a boil. Add gluten-free pasta and cook for 2 minutes less than package instructions (e.g., 8 minutes if box says 10). Drain well, rinse with cold water, and toss with a teaspoon of olive oil.
- While pasta boils, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon (5-6 minutes). Drain excess fat if necessary.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for another minute to deepen flavor.
- Pour in crushed tomatoes, salt, pepper, and half of the chopped basil. Simmer on low heat for 5 minutes until sauce thickens slightly.
- Add the drained pasta to the sauce and stir gently to coat every noodle. Taste and adjust seasoning.
- Transfer the pasta and sauce mixture into an 8×8 inch baking dish (or deep skillet) and spread evenly.
- Sprinkle shredded mozzarella over the top, followed by provolone slices or shreds.
- Bake uncovered for 15-20 minutes until cheese is bubbly and starting to brown at the edges.
- Remove from oven and let rest for 5 minutes to allow sauce to set.
- Sprinkle with remaining fresh basil and serve immediately.
Notes
Par-boiling the gluten-free pasta for 2 minutes less than directed is crucial to prevent mushiness. The pasta continues to cook in the oven. If the sauce is too runny, simmer longer; if too thick, add a splash of pasta water. Resting the dish for 5 minutes before serving helps the sauce set for cleaner scoops.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 8
- Sodium: 900
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 65
- Fiber: 4
- Protein: 28
Keywords: gluten-free baked ziti, small batch dinner, gluten-free pasta, baked ziti for two, easy weeknight dinner, comfort food, gluten-free Italian