Easy Gluten-Free Baked Fusilli
Published Sep 03, 2025
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As the weather begins to cool down, nothing feels quite as comforting as a bubbling baked pasta dish straight out of the oven. This Easy Gluten-Free Baked Fusilli is hearty, simple to make, and satisfying enough to feed a crowd. It’s the perfect recipe to have on hand when you’re looking for a cozy family dinner or a fuss-free dish for entertaining. Best of all, it makes at least eight servings, which means everyone leaves the table happy and full.
Table of Contents
Why You’ll Love This Recipe
This recipe delivers all the flavors of lasagna but without the hours of prep work. By using gluten-free fusilli pasta, a good-quality marinara sauce, and plenty of melty cheese, you get the ultimate comfort food with far less effort. Even better, the addition of fresh spinach boosts the nutritional value while keeping it vibrant and delicious.
Because this dish is both gluten-free and vegetarian, it’s versatile enough to serve at almost any gathering. And since it bakes up beautifully in just about 20 minutes, you’ll love how quick it comes together on busy weeknights.
What You Will Need
Here’s everything you’ll need to create this delicious baked fusilli:
- 32 ounces marinara sauce (store-bought or homemade)
- 1 pound Mountain High Organics gluten-free fusilli
- Extra-virgin olive oil
- 1-pound fresh spinach
- 16 ounces ricotta cheese
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- ¼ cup fresh parsley, chopped
- ¾ cup Parmesan or pecorino, grated
- 2 cups mozzarella cheese, grated
- Fresh basil, for serving
- Salt and pepper, to taste
Tips and Variations
- Add protein: Mix in cooked ground turkey, beef, or sausage for a heartier version.
- Make it dairy-free: Use dairy-free ricotta and mozzarella alternatives.
- Switch up the greens: Kale, Swiss chard, or arugula can stand in for spinach.
- Make ahead: Assemble the casserole earlier in the day, refrigerate, and bake right before serving.
- Make it spicy by adding red chili flakes or Calabrian chilies.
Frequently Asked Questions
Can I freeze baked fusilli?
Yes! Assemble the casserole without baking, wrap tightly, and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and bake until bubbly.
What’s the best marinara sauce to use?
While homemade marinara adds a personal touch, a high-quality jarred marinara will save you time and still deliver amazing flavor.
How do I keep gluten-free pasta from being over-cooked?
The trick is to cook it two minutes less than the package instructions since it will continue cooking in the oven.
This Easy Gluten-Free Baked Fusilli is comfort food at its best. With layers of pasta, cheese, and fresh spinach, it brings warmth and satisfaction to every bite. Whether you’re feeding a hungry family or hosting friends, this dish will quickly become a seasonal favorite.
For more gluten-free pasta dishes, GO HERE!
Easy Gluten-free Baked Fusilli
Ingredients
- 32 ounces store-bought or homemade marinara sauce, divided
- Kosher or fine sea salt
- 1 pound Mountain High Organics Fusilli or other short pasta
- Extra-virgin olive oil
- 1- pound fresh spinach
- Freshly ground black pepper
- 16 ounces ricotta cheese
- 2 garlic cloves, grated
- 1 teaspoon dried oregano
- ¼ cup fresh Italian parsley, chopped
- ¾ cup Parmesan or pecorino cheese, grated, divided
- 2 cups mozzarella cheese, grated
- fresh basil, for serving
Instructions
- Preheat oven to 425°F. Spread half of the marinara sauce in the bottom of a 13×9-inch (or similar) baking dish.
- Cook the pasta in heavily salted water two minutes less than the package directions. Drain. Put the pot back on the heat over medium-low heat, add a teaspoon or two of olive oil, and cook the spinach for 2 minutes or until just wilted. Cook in batches if needed. Squeeze out the liquid and chop.
- Add the pasta back to the pot along with the rest of the marinara sauce, the spinach, ½ teaspoon salt, and ½ teaspoon pepper. Taste and add more salt and pepper if needed.
- In a small bowl, combine the ricotta cheese with the garlic, oregano, parsley, and ½ cup Parmesan cheese. Season to taste with salt and pepper.
- Add half the pasta to the prepared dish, dollop all over with the ricotta mixture, then top with the rest of the pasta. Top with the mozzarella and remaining Parmesan, drizzle with a little olive oil, and bake for 16-22 minutes or until the cheese is melted and starting to brown.
- Top with fresh basil and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
