Easy Baked Pasta Recipe with Gluten Free Penne
Inspired by Ina Garten’s beloved penne with five cheeses, this gluten-free baked pasta gets a California spin with creamy Real California Milk dairy, sweet canned California tomatoes, and plenty of fresh basil. Fiscalini Gold, fresh mozzarella, Jack, ricotta, and blue cheese melt together into a rich, bubbling sauce that clings to every piece of penne. It feels special enough for company, but the whole thing comes together with very little fuss — exactly my kind of comfort food.
Equipment
- large pot
- 3 quart baking dish
Ingredients
- 1 pound gluten-free penne pasta
- 1 tablespoon kosher salt plus more for the pasta water
- 1 28 ounce can crushed or diced California tomatoes
- 1 1/2 cups Real California Milk heavy cream
- 1 cup whole-milk Real California Milk ricotta cheese
- 1 cup grated hard dry Real California Milk cheese such as San Joaquin Gold divided
- 1 1/2 cups shredded Real California Jack cheese divided
- 8 ounces fresh Real California Milk fresh mozzarella cheese torn into bite-size pieces
- 1/3 cup crumbled Real California Milk blue cheese
- 4 tablespoons Real California Milk butter cut into small cubes, plus more for the baking dish
- 1/2 cup loosely packed fresh basil leaves torn or thinly sliced
- 1/2 teaspoon freshly ground black pepper
- Pinch of red pepper flakes optional
Instructions
- Preheat the oven to 400°F. Butter a 9-by-13-inch baking dish or round 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Cook the gluten-free penne according to the package directions, stopping about 2 minutes before it is fully cooked. The pasta should be quite al dente since it will continue cooking in the oven.
- While the pasta cooks, combine the tomatoes, heavy cream, ricotta, 3/4 cup hard, dry cheese, 1 cup Jack cheese, fresh mozzarella, blue cheese, basil, black pepper, and red pepper flakes, if using, in a large mixing bowl.
- Drain the pasta well and add it directly to the cheese and tomato mixture. Gently toss until every piece of pasta is coated. The mixture will look a little loose and saucy at this point — that is exactly what you want.
- Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/2 cup Jack cheese and 1/4 cup hard dry cheese evenly over the top. Dot evenly with butter.
- Bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden.
- Let the baked pasta rest for 5 to 10 minutes at room temperature before serving. Finish with extra fresh basil, if desired.
Notes
For the best texture, do not overcook gluten-free pasta before baking. Different brands behave differently, so err on the side of slightly underdone.
If your gluten-free pasta tends to absorb a lot of liquid, add an extra splash of heavy cream before transferring everything to the baking dish.
For a milder version, reduce the blue cheese to 2 tablespoons or leave it out and add a little more Jack or mozzarella.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of cream or milk to loosen the sauce.
If your gluten-free pasta tends to absorb a lot of liquid, add an extra splash of heavy cream before transferring everything to the baking dish.
For a milder version, reduce the blue cheese to 2 tablespoons or leave it out and add a little more Jack or mozzarella.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of cream or milk to loosen the sauce.
Nutrition
Serving: 1portionCalories: 933kcalCarbohydrates: 61gProtein: 39gFat: 59gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 180mgSodium: 2038mgPotassium: 362mgFiber: 3gSugar: 5gVitamin A: 1954IUVitamin C: 0.4mgCalcium: 784mgIron: 2mg
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