Vegetarian Gluten Free Tuscan Pasta Bake

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Vegetarian Gluten Free Tuscan Pasta Bake

This baked pasta layers tender penne with a creamy tomato sauce built from crushed tomatoes, sun-dried tomatoes, and a splash of heavy cream, plus wilted spinach for freshness and color. It bakes under a blanket of melted mozzarella and Parmesan until golden and bubbling at the edges, with fresh basil scattered on top for a bright finish. The garlic, onion, and Italian seasoning give the sauce real depth, while the sun-dried tomatoes add a concentrated, savory punch throughout. It's a comforting, cheesy skillet bake that works well for a vegetarian table, especially once the filling is built around those same aromatic vegetables and herbs instead of any meat. Serve it straight from the skillet with extra basil for a satisfying, crowd-pleasing dinner.

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Ingredients

6 servings

For the pasta

12 oz gluten free penne pasta
Bionaturae Organic Gluten-Free Penne Rigate Schar Bonta d Italia Pasta Gluten-Free Penne Box - 12 Oz Ronzoni Gluten Free Penne Rigate Pasta Signature SELECT Pasta Gluten Free Penne Rigate - 12 Oz Good Graces Gluten Free Penne
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Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

For the filling

1 tbsp olive oil
1 lb italian sausage, casings removed
Chef's tip
Choose link-style plant Italian sausage. If it's raw, cook it in the recipe just as the original sausage is cooked. If it's precooked, brown it briefly and add it near the end so it doesn't overcook. It's leaner than pork, so add a little oil if needed.
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and roughly chopped
1 tsp dried italian seasoning
½ tsp red pepper flakes
3 oz baby spinach (about 3 packed cups)
½ tsp salt, plus more to taste
¼ tsp black pepper

For the sauce

1 can (14 oz) crushed tomatoes
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ cup heavy cream

For the topping

1 ½ cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
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.
2
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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