Gluten-Free Pasta Review and Recipe

Wednesday, March 14, 2012


I hope you all had a wonderful Thursday  Wednesday (crap I'm skipping days already). Mine was pretty good. I spent a lot of time teaching, and practicing choreography for new classes! That is definitely my favorite part of my job. I am constantly getting to learn and teach new things. :)
Yesterday, I tried out a new gluten-free pasta and was very impressed. If I didn't know it was gluten-free, I would have no idea it wasn't regular pasta.

It was tender without being mushy, and tasted great in the baked ziti I made. The best part was that even E said he loved it!! Winner!! I will be sticking with Tinkyada brown rice pasta from now on for sure! I used the shells, but they also had regular pasta and macaroni. I'm so excited to have a healthy gluten-free pasta alternative that both E and I like. No more making two different types of pasta for this girl. Now, on to the delicious and super easy baked ziti recipe I used these little beauties in. Here you go!

Gluten Free Baked Ziti

by Lauren George
Prep Time: 20
Cook Time: 40
Keywords: boil bake entree gluten-free Italian
Ingredients (8 servings)
  • Tinkyada gluten-free pasta
  • 7.5 oz part skim ricotta cheese
  • 1/3 cup mozzarella
  • 2 tbsp. Parmesan
  • 12oz pasta sauce of choice
  • 1 tbsp. Italian seasoning
Cook pasta according to directions, rinsing with cool water after draining.
Preheat oven to 350 degrees.
Mix ricotta, 1/4 cup mozzarella, Parmesan, and Italian seasoning with cooled pasta.
Pour into a greased 9X9 baking pan and cover with foil.
Bake for 30 minutes, then uncover and bake for an additional 10 minutes.
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Let me know if you try it out, and have a fabulous rest of your hump day and a great Thursday!

How did you get your sweat on today?

What's your favorite type of pasta dish?

In health,

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