American · Dinner
Baked Ziti (Gluten-Free)
Gluten-free corn ziti pasta layered with ground beef simmered in tomato ragu with garlic, onion, and herbs, folded with ricotta, topped with mozzarella and parmesan, then oven-baked until the cheese browns. Served hot with a green salad.
$5
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
819Calories
49.3gProtein
48.9gFat
42.9gCarbs
8.6gSugar
5.1gFiber
649mgSodium
178mgChol
19.9gSat Fat
625mgPotassium
387mgCalcium
4.2mgIron
1.8mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
high-fiber
cheat-day
gluten-free
Instructions
1
Prep
Preheat oven to 375°F, boil salted water, finely chop the onion, mince the garlic, and shred the mozzarella.
2
Boil
Cook gluten-free ziti in boiling water over high heat for 8 minutes until just shy of tender, then drain.
3
Sauté
Heat olive oil in a skillet over medium heat, cook onion 4 minutes until translucent, add garlic 1 minute, then brown beef 6 minutes until no pink remains.
4
Simmer
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper, then simmer over medium-low heat 12 minutes until sauce thickens and oil separates slightly.
5
Fold
Add pasta and ricotta to the sauce, stirring gently to combine all ingredients.
6
Plate
Transfer mixture to a baking dish, top with mozzarella and parmesan, bake at 375°F for 25 minutes until cheese bubbles, rest 5 minutes, then serve with salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 5 oz140g gluten-free corn ziti pasta, dry
- 1 cup240g canned crushed tomatoes
- 2 tbsp2 tbsp tomato paste
- 11 onion
- 4 cloves4 cloves garlic
- 4 oz114g mozzarella
- 1/2 cup120g ricotta
- 4 tbsp24g grated parmesan
- 2 tbsp30ml olive oil
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp dried basil
- a pinch of salt and black pepper
