This hearty baked pasta layers savory Italian sausage, sweet sun-dried tomatoes, and wilted baby spinach into a rich tomato sauce built on crushed tomatoes and chicken broth, all tossed with tender gluten free penne. Everything gets tucked into the oven until the top turns deeply golden and bubbling at the edges, with fresh torn basil scattered on just before serving for a bright finish. The sausage and aromatics do the heavy lifting on flavor, so every bite is savory, a little smoky, and packed with texture from the spinach and sun-dried tomatoes. It's the kind of one-pan comfort food that feels indulgent without any fuss, and it holds up beautifully as leftovers the next day. This one is a great fit for a dairy free table, letting you enjoy a classic baked pasta night without any of the usual worry.
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Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center, as it will finish cooking in the oven. Drain through a colander and set aside.
Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.
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