No Boil Baked Penne Recipe

If a warm, cheesy bowl of pasta is your idea of comfort food, you’ll want to try this easy baked version—no boiling required! A basil-infused tomato sauce is tossed with gluten-free noodles, fragrant herbs and spices like oregano and garlic powder, and plenty of salty cheese. Baked until the noodles are tender and the gravy sauce is bubbly, this satisfying dish is perfect for Sunday supper or a make-ahead weeknight meal. Need to make it vegetarian? Just swap in vegetable stock for chicken stock.

No Boil Baked Penne

Yield: 4 to 6 servings
Active Time: 15 minutes
Total Time: 1hour and 15 minutes

Ingredients

1 tablespoon unsalted butter
1 (26-ounce) jar Thrive Market Organic Marinara Tomato Sauce
2 tablespoons Bionaturae Tomato Paste
2 cups arugula
½ cup oil-packed sun-dried tomatoes, julienned
2 teaspoons dried oregano
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup asiago cheese, shredded
½ cup parmesan cheese, grated
3 to 4 cups chicken broth
1 cup water
2 packages (24 ounces) Bionaturae Gluten-Free Penne Rigate
8 ounces fresh mozzarella cheese

Instructions

Preheat the oven to 375 degrees.

Grease a 9 x 13-inch baking dish with the butter. Pour the jar of tomato sauce inside, then add the tomato paste, arugula, sun-dried tomatoes, dried oregano, garlic powder, salt, pepper, crushed red pepper, asiago cheese, parmesan cheese, 4 cups chicken broth, and 1 cup water. Stir until well combined. Add the dry pasta and toss evenly to coat, pushing down gently so the noodles are covered with liquid.

Cover with foil and bake for 25 minutes. Remove foil and stir well. Add another cup of broth if pasta seems dry and there is no liquid in pan. Top with the mozzarella cheese, then bake uncovered for 20 minutes more, or until the cheese is melted. Serve.

Photo credit: Paul Delmont
Recipe by: Angela Gaines