This baked ziti already leans on gluten free ziti as its base, so the whole dish comes together without any second-guessing at the pasta aisle. Rich crushed tomatoes simmer down with garlic-infused olive oil, oregano, basil, and a hit of red pepper flakes into a thick, savory sauce studded with browned ground beef and bright scallion greens. Everything gets tossed together with melty mozzarella and nutty Parmesan before it's layered into a baking dish and topped with even more cheese for that essential golden, bubbling crust. A short covered bake followed by an uncovered finish gives you tender pasta throughout and deeply browned cheese spots on top. Let it rest before you dig in — the sauce settles into every bite, and portions hold their shape beautifully. It's a cozy, cheesy dinner that fits neatly into a gluten free kitchen, no matter who's coming to the table.
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Preheat the oven to 400°F (205°C). Bring a large pot of well-salted water to a boil. Cook the gluten free ziti for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still have firm resistance at the center, as it will finish cooking in the oven. Reserve 1/4 cup of the pasta water, then drain the pasta in a colander and set aside.
Heat the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 7–8 minutes. Tilt the skillet and spoon off any excess fat.
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