Gluten-Free One Pot Creamy Tomato Pasta Bake


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Average Rating: 5 | Rated By: 6 users

Gluten-Free One Pot Creamy Tomato Pasta Bake made under 30 minutes. The tomato sauce is creamy, with sundried tomatoes and flavoured with oregano, basil, garlic, and a pinch of cayenne pepper, making it slightly spicy. To make the sauce extra creamy, I added Gruyere and cream cheese. Then, I tossed the pasta with the sauce. To get that special goey cheese topping, I topped the pasta with mozzarella cheese and placed it under the broiler for a couple of minutes. The result → baked pasta in the most flavourful creamy, tomato, cheesy sauce and melted mozzarella topping. I have also added some thin slices of chorizo sausage to the sauce, but this is optional.

What I love about this gluten-free one pot creamy tomato pasta bake is the simplicity. The ingredients are pretty basic except for the Gruyere cheese, and it takes only 10 minutes to prepare. The flavour is outstanding, and all you need is one pot, such as a large oven-proof skillet. If you don’t have an oven-proof skillet, transfer the pasta into a baking pan…easy!

 

gluten-free pasta bake

 

Let’s discuss the details!

I can’t tell you enough how easy this recipe is! To make this pasta bake, you start with cooking the pasta. Then, using the same pot, add olive oil, garlic and herbs. Cook for a minute then add everything else except the pasta and mozzarella. Once the sauce starts to boil, stir in the cooked pasta and top with mozzarella cheese. Pop it in the oven, bake for about 10 minutes and then broil for 2 more minutes. That’s it, you will have an amazing gluten-free Italian meal family-style. The creamy tomato pasta bake is delicious and pretty, a win-win recipe for family or special guests. I would like to mention that if you feel adventurous, make this Gluten-Free Cheese and Garlic Flatbread. The flatbread goes exceptionally well with this pasta bake.

 

gluten-free one pot creamy tomato pasta bake

 

Substitutions.

The good thing about this gluten-free pasta bake is that this recipe is very versatile. You can change a few ingredients making this Italian dish your new signature gluten-free pasta meal. First, for the pasta, I used fettucini. However, you can use spaghetti or short cut pasta such as gluten-free rotini, rigatoni or penne. For the cheeses, you can use any good melting cheese. The first one that comes to mind would be fontina cheese, but gouda, cheddar or Camembert all will work beautifully in this recipe. I have also added chorizo sausage…only because my family loves it. But you can make it a vegetarian pasta bake by replacing the chorizo with mushrooms, zucchini or red bell peppers. Or you can omit the veggies and chorizo sausage all together. There is so much flavour in this pasta bake that you don’t have to add anything else.

 

gluten-free one pot creamy tomato pasta bake

 

In the summer, I always have a favourite gluten-free pasta dish. This is it! The gluten-free pasta bake is light enough for warm summer nights and hearty enough to satisfy a big appetite. So, if you’re searching for a delicious gluten-free Italian meal that takes only minutes to prepare, you found it! If you want to add a little freshness to this gluten-free creamy tomato pasta bake, just before serving top the pasta with fresh herbs and some halved cherry tomatoes. I promise you this gluten-free Italian dish will not disappoint!

If you make this gluten-free one pot creamy tomato pasta bake, please give it a rating or a comment. And don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Ingredients

  • 1 lb. (340 g) gluten-free dry fettuccine or GF pasta of choice, my favourite gluten-free pasta is barilla pasta
  • 1 Tbsp. Extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 Tbsp. GF dried basil
  • 1 Tbsp. GF dried oregano
  • Pinch of GF cayenne pepper (optional)
  • 4 oz. dry chorizo sausage, thinly sliced (optional)
  • 2 x 13.5 oz. cans pure tomato sauce
  • 1/2 cup oil-packed sun-dried tomatoes, oil drained and chopped
  • 1/2 cup cream
  • 3 oz. cream cheese, cubed
  • 4 oz. Gruyere cheese, cubed
  • 1 cup shredded mozzarella cheese
  • Optional toppings: halved cherry tomatoes, fresh herbs such as parsley, oregano or basil
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Preheat oven to 400 F.
  • Bring a large oven-proof skillet of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta.
  • While the pasta is draining, to the same skillet, add olive oil, garlic, basil, oregano, cayenne pepper and chorizo sausage, if using. Continually stirring cook over medium-low heat for one minute. Add tomato sauce, sundried tomatoes, cream, cream cheese and Gruyere cheese. Cook over medium-high heat until it starts to boil. About 3 - 5 minutes. Remove from the stove. Taste and season with sea salt if needed.
  • Gently stir in cooked pasta and scatter mozzarella cheese over top, bake for 10 minutes. Then turn the broiler on and bake until the cheese is golden and bubbly. About 2 - 3 minutes.
  • Remove the skillet from the oven and rest for 10 minutes before serving. Serve with cherry tomatoes and fresh herbs.
  • Note: you will notice I did not add any salt to the sauce. The reason for this is the cheese, and the tomato sauce is already salted. I felt the sauce did not need any extra salt.


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