No Boil Pasta Bake {Gluten-free}

This no-boil pasta bake is weeknight magic! It's made with gluten-free pasta, ground beef, spinach, and requires zero boiling.

Course Main Dishes

Cuisine Italian Inspired

Keyword no boil pasta bake

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 431

Author Michelle

Ingredients

2 tsp olive oil
12 oz gluten-free pasta sub cassava pasta for AIP, see notes
1 lb ground beef cooked
15 oz can tomato sauce sub 2 cups of nightshade-free marinara or Daylight veggie pasta sauce
3 cups chicken broth
2 tsp dried basil
1 tsp dried oregano
2 tsp garlic powder
2 tsp onion powder
¾ tsp salt
¼ tsp black pepper
2 cups spinach
1 cup shredded cheese sub dairy-free cheese or omit for DF
1 tbsp chopped parsley

Instructions

Preheat the oven to 400 F and grease a 9x13" casserole dish with olive oil.
Add the pasta, ground beef, chicken broth, tomato sauce, broth, basil, oregano, garlic, onion, salt and pepper to the casserole dish. Stir to combine, making sure that the pasta is mostly covered by the liquid.
Cover the casserole dish and transfer to the oven. Allow to bake for 40 minutes.
Remove the cover and carefully add the spinach to the pasta, stirring until the spinach wilts. Top with cheese if desired and return to the oven for 4-5 minutes or until the cheese is melted.
Serve topped with fresh parsley.

Video

Notes

You can use cassava pasta, though it does stick a lot more than the regular pasta, so be sure to grease the dish very well.

You can also use chickpea pasta, though the cooking time may vary depending on the pasta shape and cook time. You may have to adjust the liquid levels or the cooking time.

Nutrition