Go Back
Print

Gluten-Free Pasta Bake

The perfect healthy meal to please any crowd. Made with gluten-free chickpea pasta, homemade tomato sauce, lean meat, garlic, onion, zucchini, ricotta, and mozzarella cheese.

Course Dinner, Lunch, Main Course
Cuisine American, Italian
Keyword chickpea pasta, comfort food, garlic, gluten free pasta bake, gluten free recipe, green onions, ground chicken, ground turkey, healthy dinner recipe, homemade tomato sauce, meal prep, mozzerella, pasta bake, pasta sauce, ricotta, zucchini
Servings 8

Ingredients

Homemade Tomato Sauce

  • 1 Lb Lean Ground Chicken (96/4)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Yellow Onion, diced (or 1/2 large onion)
  • 2 Clove Garlic, minced (2 large or 4 small)
  • 1/4 Cup Low Sodium Chicken Stock
  • 1 14.5oz Can Petit Diced Tomatoes
  • 2 8oz Cans Tomato Sauce
  • 1 Cup Zucchini, diced
  • 2 Tbsp Brown Sugar
  • 2 Tsp Dried Basil
  • 1 Tbsp Dried Oregano
  • 1/2 Tsp Garlic Powder
  • Kosher Salt & Pepper to taste -OR- Simple seasoning blend (I use McCormick hamburger seasoning blend)

Ricotta Mixture

  • 1 16oz Container Part Skim Ricotta Cheese (I use Frigo)
  • 1/8 Tsp Ground Nutmeg
  • 1/2 Cup Shaved Parmesan Cheese
  • 1 Clove Garlic, minced
  • 1/2-3/4 Cup Starchy Cooking Water
  • Kosher Salt & Pepper to taste

Other Ingredients

  • 1 8oz Box Banza Chickpea Penne or Rotini Pasta
  • 1 Large ball Mozzerella, sliced -OR- about 3 cups shredded

Instructions

  1. Heat olive oil in a large skillet on medium heat and add ground chicken. Cook throughly until browned. Stir in minced garlic, onion, basil, and oregano and cook 2-3 minutes.

  2. Add zucchini and cook 3-4 minutes on medium heat.

  3. Stir in diced tomatoes, tomato sauce, chicken stock, and brown sugar. Let sauce cook on medium for a few minutes. Then lower heat to medium-low and simmer at least 10-15 minutes or until zucchini is tender.

  4. Boil water in a large saucepan and cook pasta according to box instructions. For Banza chickpea pasta, cook 8 minutes or until al dente. Expect some foam in the water. You will need some of the starchy cooking water so set it aside when done.

  5. In a medium bowl, combine ricotta, parmesan, garlic, nutmeg, salt and pepper. Slowly add hot starchy cooking water 1/4 cup at a time and stir until mixture is loose and forms a creamy, cheese sauce.

  6. When pasta is cooked, strain and stir into ricotta mixture throughy until all pasta is coated with cheese sauce.

  7. In a 9x13 glass baking dish, assemble pasta bake starting with your pasta and cheese mixture spread evenly on the bottom of pan.

  8. Spread sauce on top of pasta layer evenly using a measuring cup or large serving spoon.

  9. Top with mozzarella slices or shredded mozzarella. Bake 18-20 minutes at 375 degrees. Cheese should be slightly brown and bubbling when done.

  10. Serve in a bowl or on a plate and sprinkle more parmesan on top if desired. Pairs well with a large salad or your favorite gluten-free garlic bread. Store leftovers in airtight container for up to 7 days in the fridge. Reheat individual portions as needed.