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Easy Baked Gluten-Free Pasta with Ground Turkey and Ricotta

Bowl of gluten free baked ziti
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Easy Baked Gluten-Free Pasta with Ground Turkey and Ricotta is a simple, cheesy recipe your family will love. This dish has lots of gooey mozzarella, parmesan, ground turkey, penne pasta and Italian herbs. It’s a great family recipe you can get on the table fast! 

Ingredients

Units Scale
  • One box (8oz)/package gluten-free pasta, cooked (I used Banza Rigatoni)
  • 1 tablespoon olive oil
  • 1/4 red bell peppers, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 25 ounces tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian herbs
  • 3 tablespoons fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons grated parmesan cheese

Instructions

  1. Preheat the oven to 375 degrees.
  2. Cook the gluten-free pasta according to the directions on the box. Drain and set aside.
  3. Heat a large skillet over medium heat, then add the olive oil, bell peppers, onion, garlic,
    and ground turkey. Stir together and cook until the meat is browned.
  4. Add tomato sauce, oregano, fresh basil, dried Italian herbs, salt, and pepper. Stir together, then lower
    the heat and simmer for 20 minutes.
  5. Spray a 9 x 13 baking dish with cooking spray. Layer half of the cooked pasta into the
    bottom of the baking dish. Then cover that first layer of pasta with half of the ricotta
    cheese. Next, layer half of the meat sauce on top of that. Repeat the layering process
    with the pasta, ricotta, and meat sauce. Then add the mozzarella and parmesan on top
    as the final layer.
  6. Bake in the oven for 20 minutes to melt the cheese and flavors together.
  7. Serve with warm, crusty bread. GF of course!

Notes

    • Always follow the directions on the box of pasta, as many gluten-free pastas have different directions.

    • It’s always better to slightly undercook gluten-free pasta than to overcook it. Otherwise, it becomes too mushy and won’t hold its shape as well