Cheesy Baked Ziti with Spinach

Tender gluten-free penne baked with lactose-free cheese, fresh spinach, and a gentle tomato sauce. Comforting, bubbling hot, and easy to tweak with safe vegetables your family already knows work well. This is a starting point — follow your dietitian's guidance on portions and timing.

By TasteBuds

Recipe details

Yield
6 people
Prep time
20 minutes
Cook time
35 minutes
Total time
55 minutes

Ingredients

  • 1 lb Gluten-free penne pasta
  • 2 tbsp Olive oil
  • 1 (28 oz) can Canned crushed tomatoes
  • 1 tsp Dried basil
  • ½ tsp Dried oregano
  • ½ tsp Salt (plus more for pasta water)
  • ¼ tsp Black pepper, freshly ground
  • 5 oz Fresh spinach, roughly chopped
  • 2 cups Lactose-free mozzarella cheese, shredded
  • 1 cup Lactose-free ricotta cheese
  • ½ cup Lactose-free parmesan cheese, grated

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat.
  2. Add 1 lb gluten-free penne to the boiling water and cook according to package directions until just al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
  3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
  4. Pour 1 (28 oz) can crushed tomatoes into the skillet. Add 1 tsp dried basil, ½ tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Stir and let the sauce simmer gently for 8 minutes, stirring once or twice.
  5. Roughly chop 5 oz fresh spinach.
  6. Shred 2 cups lactose-free mozzarella cheese and grate ½ cup lactose-free parmesan cheese.
  7. Preheat your oven to 375°F (190°C).
  8. When the pasta is done, drain it in a colander and return it to the pot.
  9. Add the 5 oz chopped spinach to the hot pasta and toss until the spinach wilts from the residual heat, about 1 minute.
  10. Pour the tomato sauce over the pasta and spinach. Add 1 cup lactose-free ricotta and half of the 2 cups shredded mozzarella (1 cup). Stir everything together until well combined.
  11. Transfer the pasta mixture into a 9x13 inch baking dish and spread it into an even layer.
  12. Sprinkle the remaining 1 cup shredded mozzarella and the ½ cup grated parmesan evenly over the top.
  13. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
  14. Remove the foil and bake uncovered for another 10 minutes, until the cheese is golden and bubbling at the edges.
  15. Let the ziti rest for 5 minutes before serving so the sauce can set and the portions hold together.