This one-pan bake layers browned Italian sausage, softened onion, and garlic with sun-dried tomatoes and a hearty crushed tomato sauce, brightened with a big handful of wilted spinach. Gluten free penne gets folded right into that sauce so every piece soaks up the savory, slightly spicy flavor before it all goes into the oven. The top bakes up golden and bubbling in spots, with a rest before serving so the sauce sets up nicely instead of running everywhere. Torn fresh basil at the end adds a fresh, herby finish that balances the richness underneath. It's a cozy, crowd-pleasing casserole that fits neatly into a lactose free spread without missing any of that classic Tuscan comfort-food appeal. Make it once and it's going straight into the regular dinner rotation.
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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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