Gluten Free Pasta Bake
This easy gluten free pasta bake recipe is a perfect budget meal. Gluten free pasta in a rich tomato sauce with peppers, baked with a cheesy topping. Perfect for feeding the whole family!
Servings: 4
Ingredients
- 300 g gluten free pasta
- 1 red pepper
- 1 yellow pepper
- 1 tbsp virgin olive oil
- 4 tsp chopped garlic
- 2 x 400 g tinned chopped tomatoes
- 250 ml passata
- Handful fresh basil leaves (chopped)
- 1 tsp dried oregano
- 1 tsp caster sugar
- 1/2 tsp salt
- 125 g ball light mozzarella sliced
- 2 tbsp grated parmesan cheese
Instructions
- Bring a pan of salted water to the boil for the pasta. Preheat the oven to 220C / 200C Fan / Gas Mark 7.
- Thinly slice the peppers. Heat the olive oil in a large frying pan and add the peppers and garlic. Fry on a medium heat for 5 minutes.
- Add the chopped tomatoes, passata, basil leaves, oregano, sugar and salt to the pan and mix well. Bring to the boil then turn down to a simmer.
- Cook the pasta as per the pack instructions (usually about 10 minutes into boiling water) and simmer the sauce, stirring occasionally, at the same time.
- Once cooked, strain the pasta then add to the sauce, stirring well. If your pan is not oven-proof, transfer the pasta to an ovenproof dish.
- Cover the top of the pasta with the mozzarella and parmesan cheese, then bake for 20 minutes until golden and bubbling. Serve straight away with some extra fresh basil leaves torn on top.
Notes
For step-by-step photos check out the blog post above, or scroll down for any recipe troubleshooting - you'll find my FAQS under this recipe card.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 37g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 27mg | Sodium: 544mg | Fiber: 7g | Sugar: 8g
