Gluten Free Sausage Pasta Bake
If you’re looking for the ultimate comfort food, this Gluten Free Sausage Pasta Bake is exactly what you need. Packed with savory sausage, gluten-free pasta, and a rich, cheesy tomato sauce, this dish is perfect for busy weeknights, family dinners, or even meal prep. Plus, it’s super easy to make and is guaranteed to be a hit with the whole family. Let’s dive in!
Why You’ll Love This Gluten Free Baked Pasta Recipe
- Comforting and Hearty: This sausage pasta bake is the definition of comfort food, with layers of delicious flavors and textures.
- Family-Friendly: Even picky eaters will devour this cheesy, saucy pasta dish.
- Gluten Free and Customizable: Perfect for anyone with gluten sensitivities, and you can easily adapt it with your favorite ingredients.
- Meal Prep Friendly: Make ahead and reheat for quick, satisfying meals throughout the week.
Why This Recipe Works
This Gluten Free Sausage Pasta Bake is a tried-and-true favorite because it’s so versatile and satisfying. The combination of gluten-free pasta, hearty sausage, and flavorful sauce makes it the perfect meal for any occasion. Whether you’re feeding a crowd or looking for a comforting dinner, this recipe checks all the boxes.
I served this with a delicious side salad and some homemade french bread.
When it comes to making gluten-free Sausage Pasta Bake, there are a few tips to keep in mind:
- Choose a high-quality gluten-free pasta that holds up well when baked. My go-to is Mountain High Organics Penne for this recipe. The quinoa pasta holds up really well and I love that it’s made from ancient grains. The pasta is also rich in vitamins and minerals.
- Cook the pasta according to the package instructions, but be careful not to overcook it as gluten-free pasta can become mushy easily. I like it al dente because it cooks a little while baking as well.
- Make sure all of your other ingredients are also gluten-free, including the pasta sauce, cheese, and any other toppings or add-ins you plan to use.
- To prevent the pasta from drying out during baking, you can cover the dish with foil or add a bit of extra sauce or cheese on top if needed. Mine came out perfect!
- Allow the dish to cool for a few minutes before serving to help it set and make it easier to slice and serve.
By following these tips, you can create a delicious and satisfying gluten-free baked penne dish that everyone will love!
Ingredients for Gluten Free Sausage Pasta Bake
Here’s what you’ll need to make this mouthwatering dish:
- Gluten Free Penne Pasta
- Sea Salt
- Jar of Marinara
- Ground Italian Sausage
- Egg
- Shredded Parmesan (I used vegan)
- Shredded Mozzarella (I used vegan)
- Cashew cream or ricotta
- Granulated Garlic, Dried Parsley, Pepper, Dried Basil, Oregano
Notes: You can use regular or vegan options for each ingredient. I used my cashew cream sauce instead of ricotta and all vegan cheeses.
Pro Tip: Choose a high-quality gluten-free pasta that holds its shape well after baking.
How to make gluten free baked pasta
- Start by cooking the noodles. In a large pot add 2 quarts of water and 1 tbsp of sea salt. Bring the water to a boil and then add the pasta. Stir well and bring to a boil. The cook time of the noodles is 10-15 minutes, mine took 12 minutes.
- Preheat the oven to 350 degrees F.
- While the pasta is cooking, begin to brown your ground sausage. Set aside once cooked through.
- In a medium sized bowl combine the ricotta or cashew cream, ½ cup of mozzarella, ½ cup of parmesan, egg plus the salt, granulated garlic, parsley, pepper, basil and oregano. Stir well to combine. Set aside.
- When the noodles are al dente, drain and rinse with cold water. In a large pot (you can use the one you cooked the meat or pasta in) combine the sausage, penne, creamy cheese mixture and marinara sauce.
- Gently stir to combine and coat the pasta.
- Pour ½ of the pasta into a lightly grease large baking casserole, sprinkle with half of your remaining cheese.
Add the rest of the pasta and sprinkle the remaining cheese on top of that. - Bake uncovered on the middle rack for 25 minutes. If you are using vegan cheese and your cheese is not browned at this point, then turn the oven on high broil and broil for 2-3 minutes, or until the top has a nice golden crust. Keep an eye on it, broiling can be tricky!
Add the rest of the pasta and sprinkle the remaining cheese on top of that. 
Serve with freshly chopped basil if desired and enjoy!
Notes: You can assemble this ahead of time and pop it in the oven when your ready. It’s great to make the night before. Simply follow all of the steps without baking, let it cool down to room temperature it and store it covered in the fridge.
You can also freeze this by doing the same thing. Cook and assemble according to directions, then allow it to cool to room temp, cover and freeze. I like buying the aluminum baking pans from the dollar store with the lids and using those for freezing them.
FAQs About Gluten Free Sausage Pasta Bake
Can I make this recipe dairy-free?
Absolutely! Substitute the cheese with your favorite dairy-free alternatives for a lactose-free version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I freeze this pasta bake?
Yes! Assemble the dish, but don’t bake it. Cover tightly and freeze for up to 2 months. When ready to eat, thaw overnight and bake as directed.
What other proteins can I use?
You can swap the sausage for ground beef, turkey, or even a vegetarian option like lentils or plant-based meat crumbles.
I hope this Gluten Free Sausage Pasta Bake becomes a new favorite in your home. It’s easy to make, full of flavor, and perfect for sharing with loved ones. Don’t forget to tag me on Instagram @livingfreelyglutenfree when you make this recipe—I’d love to see your creations!
Happy cooking,
Gluten Free Pasta Bake
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Ingredients
- 16 oz. Mountain High Organics Penne Pasta
- 1 tbsp sea salt
- 24 oz. jar of marinara
- 1 lb. ground italian sausage
- 1 egg
- 2 cups shredded parmesan i used vegan
- 1 ½ cups shredded mozzarella I used vegan
- 1 cup cashew cream or ricotta
- ½ tsp sea salt
- ½ tsp granulated garlic
- ½ tsp dried parsley
- ¼ tsp pepper
- ¼ tsp dried basil
- ¼ tsp oregano
Instructions
- Start by cooking the noodles. In a large pot add 2 quarts of water and 1 tbsp of sea salt. Bring the water to a boil and then add the pasta. Stir well and bring to a boil. The cook time of the noodles is 10-15 minutes, mine took 12 minutes.
- Preheat the oven to 350 degrees F.
- While the pasta is cooking, begin to brown your ground sausage. Set aside once cooked through.
- In a medium sized bowl combine the ricotta or cashew cream, ½ cup of mozzarella, ½ cup of parmesan, egg plus the salt, granulated garlic, parsley, pepper, basil and oregano. Stir well to combine. Set aside.
- When the noodles are al dente, drain and rinse with cold water. In a large pot (you can use the one you cooked the meat or pasta in) combine the sausage, penne, creamy cheese mixture and marinara sauce.
- Gently stir to combine and coat the pasta.
- Pour ½ of the pasta into a lightly grease large baking casserole, sprinkle with half of your remaining cheese. Add the rest of the pasta and sprinkle the remaining cheese on top of that.
- Bake uncovered on the middle rack for 25 minutes. If you are using vegan cheese and your cheese is not browned at this point, then turn the oven on high broil and broil for 2-3 minutes, or until the top has a nice golden crust. Keep an eye on it, broiling can be tricky!
- Serve with freshly chopped basil if desired and enjoy!
Notes
Nutrition
Other Gluten Free Dinner Recipes to Try:
If you love this dish, check out these other gluten-free favorites:
