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Gluten Free No Boil Baked Ziti

 




I love gluten free pasta. But one thing that I don't love is that 

sometimes it tends to fall apart when you boil it. 




That's why I've been on a mission to make baked dishes 

in which you don't need to boil the pasta first. 

That's right, no boiling the pasta first. 

Just put it in raw. 

Trust me on this. 


 




I have some Schar Bonta D'Italia Penne sample packs leftover from the Lansing Gluten Free Fair. They had a case left over and were nice enough to give them to me- to pass out to support group members, to give to those newly diagnosed, to play with and to share with the local homeless shelter that I serve. 

I've been able to make good on all of those options!




We will again be serving at My Brother's Keeper Homeless Shelter this Thursday and I wanted to try out a no-boil baked ziti recipe, trying it at home before serving it to 

40 hungry men. 





 The original recipe didn't call for any vegetables, but I added sauteed onion, red pepper and spinach. When it first came out, it was a bit loose. Regardless. it was super delicious and it had set up beautifully once it had cooled a bit and we went back for seconds. The pasta was cooked perfectly and even amazing reheated the next day when we had it for leftovers. 




This recipe is definitely a go for this Thursday....

and will be made again in our home for sure!


We served the ziti with pan sauteed chicken and roasted potatoes.

**I adapted this recipe from the Ragu website.**




1 jar (1 lb. 8 oz.) spaghetti sauce (I used Prego)
    1 1/2 cups water
    1 container (15 oz.) ricotta cheese (I used cottage cheese)
    2 cups shredded mozzarella cheese (about 8 oz.), separated
    1/4 cup grated Parmesan cheese
    12 ounces uncooked ziti pasta (used 12 oz. instead of the original 8 oz.) 




Preheat oven to 400°.
Combine Sauce with water in large bowl. Stir in ricotta cheese, 1 cup mozzarella cheese 

and Parmesan cheese, then uncooked ziti.
Evenly spoon ziti mixture into 13 x 9-inch baking dish. 

Cover tightly with aluminum foil and bake 55 minutes.
Remove foil and sprinkle with remaining 1 cup mozzarella cheese.

 Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.