Pizza Pasta Bake (Gluten-Free)

Cette pizza pasta bake sans gluten est un plat familial facile et réconfortant, parfait pour les soirs de semaine. À base de pâtes sans gluten, de sauce marinara, de pepperoni, d’olives noires et d’un mélange fondant de mozzarella et de provolone, ce gratin de pâtes façon pizza se prépare rapidement au four. Idéal pour un repas complet, un dîner convivial ou un batch cooking, ce plat combine des saveurs italiennes classiques avec une texture gratinée irrésistible. Une recette simple, généreuse et pratique, appréciée des adultes comme des enfants.

Ingredients

• 12 oz gluten-free penne or rotini
• 24 oz gluten-free marinara sauce
• 4 oz gluten-free pepperoni, sliced in half (Applegate Naturals recommended)
• 1 (3.8 oz) can sliced black olives, drained
• 8 oz shredded mozzarella cheese
• 4 oz shredded provolone cheese

Directions

1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than al dente (it will finish cooking in the oven). Drain and set aside.
3. Lightly spread a thin layer of marinara sauce over the bottom of an 8×8-inch baking dish.
4. Add half of the pasta, then spoon enough marinara sauce over the top to cover.
5. Sprinkle with half of the pepperoni, half of the black olives, and half of both cheeses.
6. Repeat the layers with the remaining pasta, sauce, toppings, and cheeses.
7. Cover with foil sprayed generously with nonstick spray. Place the dish on a baking sheet.
8. Bake covered for 20 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is melted and lightly golden.
9. Let rest for 10 minutes before serving.

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Tips

• Undercook the pasta slightly to avoid a mushy texture.
• Spray the foil well so the cheese doesn’t stick.
• For extra crisp edges, bake uncovered for the last few minutes.

Variations and Substitutions

• Meat swap: Use cooked Italian sausage, ham, or cooked ground beef instead of pepperoni.
• Vegetarian: Skip the pepperoni and add mushrooms, bell peppers, or onions.
• Cheese options: Substitute fontina, cheddar, or a dairy-free cheese blend.
• Sauce: Try a spicy marinara or pizza sauce for extra flavor.

FAQs

Can I make this ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the covered bake time.

Can I freeze it?
Yes. Freeze unbaked or baked and cooled. Thaw overnight before reheating.

Is it kid-friendly?
Very. You can omit olives if preferred.

Serving Suggestions

• Serve with a simple green salad and Italian dressing.
• Pair with garlic bread or gluten-free breadsticks.
• Add a sprinkle of red pepper flakes or fresh basil before serving.

Why You’ll Love This Recipe

• Classic pizza flavors in an easy baked pasta dish
• Naturally gluten-free with simple swaps
• Great for meal prep and leftovers
• Comforting, cheesy, and crowd-pleasing