Gluten Free Italian Pasta Bake

Gluten-Free Italian Pasta Bake Recipe

I hope everyone had a wonderful Christmas and that you’re gearing up for a great New Year! If you’re looking for something that is not holiday leftovers, not ham or turkey or stuffing … if you’re done with all that food and ready for something else, this Gluten-Free Italian Pasta Bake recipe is an excellent choice.

This is a great go-to recipe when you want something warm, comforting, and full of flavor. What’s even better is you can make this ahead. Either make it to the point of adding the cheese and then wrap the baking dish in foil and refrigerate it until you’re ready to bake it, or make the entire dish ahead, let it come to room temperature, and then freeze it. When you’re ready to eat it, take it out and let it thaw while you preheat the oven, then bake until warmed through.

The best way to make this ahead without it falling apart is to use a good-quality gluten-free pasta, like Sam Mill’s Corn and Rice penne. The Corn and Rice pasta is sturdy enough to withstand being reheated yet doesn’t feel stiff – it’s the best of both worlds, corn and rice.

Gluten Free Italian Pasta Bake Recipe

4.16 from 33 votes
Gluten Free Italian Pasta Bake
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Gluten-Free Italian Pasta Bake Recipe

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 510kcal
Author: Gluten Free & More


  • Gluten free nonstick cooking spray
  • Kosher or fine sea salt
  • 12 ounces Sam Mill’s Corn and Rice penne
  • 2 tablespoons olive oil
  • 1 large white or yellow onion diced
  • 2 garlic cloves minced
  • 1 pound loose Italian sausage
  • 1 pound sliced mushrooms
  • 1 (24-ounce) jar gluten-free pasta sauce
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 3 tomatoes cut in half then sliced
  • ½ cup grated Parmesan cheese divided
  • cups grated mozzarella cheese
  • ½ cup chopped Italian parsley


  • Preheat the oven to 350 degrees. Spray a 9 by 12 (or similar) baking dish with cooking spray.
  • Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain.
  • While the penne is cooking, make the sauce.
  • Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the sausage and mushrooms and cook until the sausage is fully cooked and the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms have browned, about 10 minutes.
  • Add the pasta sauce, Italian seasoning, and red pepper flakes and bring to a simmer. Simmer, uncovered, for 20 minutes.
  • Add the penne to the sauce along with the tomatoes and ¼ cup Parmesan cheese. Stir to combine. Transfer to the prepared dish. Sprinkle the mozzarella and remaining Parmesan on top and bake for 25-30 minutes or until bubbly and beginning to brown around the edges. Sprinkle the parsley over the top and serve.


Nutrition Facts
Gluten-Free Italian Pasta Bake Recipe
Amount Per Serving
Calories 510 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 10g50%
Cholesterol 65mg22%
Sodium 1097mg46%
Potassium 841mg24%
Carbohydrates 44g15%
Fiber 3g12%
Sugar 6g7%
Protein 21g42%
Vitamin A 1310IU26%
Vitamin C 20.9mg25%
Calcium 221mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Italian Mozzarella Cheese Mushrooms Parmesan Cheese Pasta Penne Sam Mills
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