There Gluten-free baked pasta it’s a first course super tasty, variant of classic baked pasta. Made with gluten free ingredients which makes it suitable to all the family, gluten intolerant , celiacs but also those who simply choose a healthier version, light And digestible of one of the cornerstones of Italian cuisine without sacrificing taste !
For the happy preparation just choose a format gluten-free pasta: penne or rigatoni. Then make the classic tomato sauce with meatballs and enrich with the magnificent super gluten-free Bechamel velvety! to complete, mozzarella cheese, parmesan, basilquality extra virgin olive oil and gluten-free baked pasta it is ready to cook. Thanks to all tricks illustrated step by step it will come out gratinated And stringy just like the traditional version! Believe me its goodness it will make you forget that you are giving up gluten. A bit like it was for Pizza and Focaccia you loved madly! In the process you will find some variations very delicious to make one every time Original and delicious gluten-free baked pasta! Perfect as a first course Sunday with familyfor the more special occasions like Christmas, Easter and if there’s a few slices left over, that’s it wonderful even the next day.
How to make gluten-free baked pasta
First of all, cut the mozzarella into cubes, let it drain and set it aside.
Then prepare the sauce:
Pour the tomato puree into a pan, diluted with 2 – 3 pieces of water with which you have cleaned the bottle, 2 tablespoons of oil and fresh basil.
Cook with the lid on for about 15 minutes over low heat, season with salt and add more basil at the end of cooking and leave to cool.
While the sauce is cooking, prepare the gluten-free Bechamel:
mixing the rice flour with the butter with a hand whisk in a saucepan over medium heat, until it thickens into a cream. Then slowly pour in the milk, stirring constantly with a hand whisk and wait for it to congeal into a creamy sauce, add salt and nutmeg at the end. then cover with a contact film:
Finally, focus on the meatballs:
First of all, mix all the ingredients together, evaluating whether to add a few more teaspoons of milk or an extra sprinkling of gluten-free breadcrumbs depending on the consistency! Then make meatballs measuring 1.5 cm. Fry in boiling oil or sauté in a pan with 3 tablespoons of extra virgin olive oil for 1 minute:
Assemble and cook the gluten-free baked pasta
First of all, drop the chosen gluten-free pasta into boiling water and coarse salt. Cook for half the time indicated on the package. It must be semi-hard and very, very al dente.
Then drain it and place it in a pan that you have previously cooled in the fridge. Finally, season it with just over half of the tomato sauce, 1 tablespoon of parmesan, basil and almost all the meatballs.
Mix well. Then in a baking tray on which you have sprinkled a layer of sauce, add a first layer of seasoned gluten-free pasta, half mozzarella, a little sauce, a few spoons of gluten-free bechamel, basil and parmesan.
Finally add a second and final layer of pasta, a little sauce, scattered spoons of béchamel sauce, the leftover meatballs, more mozzarella (set aside a handful), a light sprinkling of parmesan and basil:
Then cook in a static oven at 180° for about 35 minutes on the medium side. After 25 minutes, open the oven, add the mozzarella in the holes on the surface, a drizzle of oil on the surface for gratinating and a small sprinkling of parmesan. turn on the grill and complete cooking.
Remove from the oven and serve.
Here she is Gluten-free baked pasta streamlined and exquisite
Variants Gluten-free baked pasta
From this classic version you can create tasty variations and instead of meatballs And the tomato sauce you can make a gluten-free baked pasta with Ragu
or vary it and make an important and delicious sauce such as Neapolitan Ragù or the very creamy sausage sauce.
You can also prepare a version of gluten-free baked pasta blank without tomato. Following the procedure of white baked pasta or pasticciata with bechamel.
Finally, with gluten-free pasta you can make a tasty pan of gluten-free vegetarian baked pasta with vegetables to taste or with pumpkin.
You can store your pan either raw in the fridge for 1 day or cooked for 2 days. Reheat in the oven or microwave and it will be as tasty as freshly made.
Finally, you can also proceed to freeze it in practical single portions and then defrost in the fridge before heating it.
Also discover all the other gluten-free recipes