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Gluten-Free Baked pasta

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Open recipes

Gluten-Free Baked pasta

1 hours 20 minutes total

Gluten-free pasta al forno is a delicious and healthy alternative to traditional pasta dishes. Made with Gluten-free pasta, this dish is perfect for those who are gluten intolerant or simply looking for a healthier option. With layers of pasta and melted cheese, this dish is sure to satisfy your cravings for comfort food. Whether you're looking for a quick and easy weeknight dinner or a crowd-pleasing dish for your next gathering, Gluten-free pasta al forno is the perfect choice. So, let's get started and learn how to make this delicious dish!



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Serves 4

320 g Barilla® Gluten-free Fusilli
150 g Baby onions
200 g Belly peppers
150 g Zucchini
100 g Mozzarella cheese
50 g Parmigiano cheese, grated
250 g Ricotta cheese
40 ml Extra virgin olive oil (EVOO)
To taste Fresh basil
to taste Salt


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs


Step 1

Here are the five easy steps of the Gluten-free italian baked pasta recipe:

Step 2

Clean up the baby onions and cut them into slices. Clean up the belly peppers by removing the stalk, the inner seeds and the while membrane inside, then chop into thin slices or cubes.

  • baby onions
  • bell peppers

Step 3

Clip the zucchini and cut into cubes. In a large pan greased with 10 ml extra virgin olive oil (EVOO), pour salt, the peppers and half baby onions. Cook at medium heat for a few minutes, then add half glass of water and let cook for an additional 10-15 minutes. Cooking time might depend on the peppers variety.

  • zucchini
  • extra virgin olive oil (EVOO)
  • bell peppers

Step 4

In another pan, pour the remaining olive oil and baby onions with salt. Cook at medium heat by adding some water whenever necessary.

  • Gluten-free pasta
  • fresh ricotta
  • grated Parmigiano cheese
  • mozzarella cheese
  • zucchini

Step 5

In the meantime, cook the pasta into salted boiling water according to package directions. Drain 3 minutes before the recommended cooking time. In the pan where belly peppers were cooked, add the zucchini and toss with pasta. Add fresh ricotta, 30 g of grated parmigiano cheese and the mozzarella cut into cubes. Mix well.

  • basil leaves

Step 6

Pour the pasta into a greased baking tray, add the remaining 20 g grated Parmigiano cheese and garnish with basil leaves. Cook pasta in a pre-heated oven at 200° C for 20 minutes. To get a crunchy surface, finish cooking with a few minutes in grill position.

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.


In conclusion, Gluten-free pasta al forno is a delicious and healthy alternative to traditional pasta dishes. With its rich and creamy sauce, combined with the perfect blend of herbs and spices, this dish is sure to satisfy your cravings for Italian cuisine. Whether you are gluten intolerant or simply looking for a healthier option, this recipe is a must-try. So, gather your ingredients and get ready to indulge in a mouth-watering meal that is both Gluten-free and full of flavor. Enjoy!

Gluten free Spaghetti

Discover our delicious Pasta Gluten Free, an exclusive blend of white, yellow corn and rice with all the Barilla taste and quality.

  • Pack size 400g