Lasagna and baked penne is one thing I really missed after going gluten free. You can easily make this gluten free or with regular wheat penne.
- 2 Jars Barilla Pasta Sauce (should say gluten free on the jar)
- 1 Teaspoon Salt
- 1 pound Gluten Free Penne or Ziti (corn based – I like SamMills for this recipe)
- 1 pound low-moisture mozzarella, shredded or cubed
- 1 cup grated Romano or Parmesan Cheese (gluten free! I use Boars Head or grate my own)
- 1 pound ground beef(optional)
Preheat oven to 375. Start a big pot of water and add the salt. While the water is coming to a boil, if adding ground beef, cook and drain. I like to add some salt and pepper when I do this to add flavor to it. Put the Pasta Sauce in a pot and add the beef. Warm up while your water is boiling. Once your water is boiling, add pasta and cook for 6-7 minutes. Your pasta should be firmer than Al Dente as you will be baking it too.
While pasta is cooking, put about 2 cups of your pasta sauce in the bottom of a 9×13 pan. Once pasta is done, drain and quickly rinse with cool water. Return it to your large pot. Add remaining pasta sauce to the Penne and stir in about 3/4 pound of the mozzarella and about 3/4 cup of the Romano or Parmesan Cheese. Stir to incorporate.
Spread pasta mix over pasta sauce in the 9×13 pan. Spread evenly and then sprinkle with remaining mozzarella cheese and grated Romano or Parmesan Cheese.
Cover with aluminium foil and bake until the corners are bubbling, about 30-40 minutes. Bake uncovered for 7-10 minutes or until the top is lightly browned.
Remove pan from the oven, recover with foil and let sit for about 10 minutes. Enjoy!