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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|320 g||Barilla® Gluten-free Fusilli|
|150 g||Baby onions|
|200 g||Belly peppers|
|100 g||Mozzarella cheese|
|50 g||Parmigiano cheese, grated|
|250 g||Ricotta cheese|
|40 ml||Extra virgin olive oil (EVOO)|
|To taste||Fresh basil|
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Here are the five easy steps of the Gluten-free italian baked pasta recipe:
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
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.
- extra virgin olive oil (EVOO)
- bell peppers
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
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
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.
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!