Italian Pasta Bake

By February 24, 2016Blog, Dining, Recipes
gluten free pasta bake

As someone living with Celiac Disease, I had once assumed my days of eating delicious comfort food were over.  That is, until I discovered gluten-free pasta!  And after trying a few brands that were quite expensive and that just didn’t have the same texture as good old regular gluten filled pasta, Catelli came out with a GF line that tastes just like pasta used to!

Rather than just make a stovetop pasta, this pasta bake is easy to throw in the oven after a long day and can even be prepared the evening before.  If you don’t want to prep before hand, it can be whipped up in about 15 min, and then all you have to do is bake it.  This bake incorporates a lot of Italian flavors and is loaded with fresh veggies, and doesn’t call for a lot of cheese, so is overall pretty healthy!  This is a meatless version, but feel free to add lean ground beef or chicken if you want.



  • 1 box Catelli fusilli pasta
  • 1 large jar tomato sauce (I used La Molisana brand)
  • 2 tablespoons pesto (I used Classico brand)
  • 3 cups fresh spinach
  • 1 cup chopped tomatoes
  • 1 ½ cups chopped mushrooms
  • 2-3 cloves chopped garlic
  • 2 tsp Italian seasoning
  • 2 tsp dried basil
  • Salt & pepper to taste
  • ½ cup ricotta cheese
  • ¼ cup mozzarella cheese
  • Parmesan cheese (enough for a few shakes)

 gluten free pasta bake


  • Set oven to bake at 350 degrees
  • Cook 1 box of pasta as per directions, drain, set aside
  • Chop tomatoes, garlic, mushrooms and spinach

gluten free pasta bake

  • Add cooked pasta to 9×13 glass pan

gluten free pasta bake

  • Add in chopped vegetables
  • Pour tomato sauce over pasta & veggies
  • Add pesto sauce
  • Shake on all spices
  • Stir all together and add in ricotta cheese
  • Sprinkle mozzarella and parmesan cheese on top

gluten free pasta bake

  • Cover with tin foil
  • Bake in oven for 25 minutes, removing foil after 15
  • Broil on high for last 5 minutes
  • Let stand for 5 minutes before serving


gluten free pasta bake

~Makes 4-6 servings and keeps well in the fridge for up to a week.  Serve this with Kale Caesar Salad (recipe can be found on this blog), and a delicious glass of wine.  Enjoy!

Jenna Twerdun

About Jenna Twerdun

Diagnosed with Celiac disease in Sept 2013, I initially didn’t know where to turn! After getting over the shock that I’d never enjoy a pint of Guinness again, I reached out to the Calgary community via social media to find this site, and a few others, but not a lot of info out there, and sometimes, a lot of confusing info to sift through. As someone who is always out on the town, trying new restaurants and travelling, I couldn’t be happier to be involved to help fellow celiac and GF people understand that life is not over – in fact, I’ve hardly skipped a beat.

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