Q1: Can I substitute the ricotta cheese with a dairy-free alternative to make this recipe dairy-free?

Yes, you can substitute dairy-free ricotta for the 15 oz of ricotta cheese called for in Step 5. You'll also need to replace the 3 cups of shredded mozzarella cheese and 1 cup of grated Parmesan cheese with dairy-free versions to make the dish completely dairy-free. Keep in mind that dairy-free cheeses may melt differently than traditional cheese, so the texture might vary slightly. You'll also need to replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or another egg substitute in the cheese mixture.

Q2: How do I know when the baked ziti is done cooking in the oven?

According to the recipe instructions, the dish needs to bake covered with aluminum foil initially, then uncovered to finish. The baked ziti is done when the cheese on top is melted, bubbly, and lightly golden brown around the edges. The sauce should be visibly bubbling around the sides of the 9x13-inch baking dish. Since the gluten-free pasta was intentionally undercooked by 2 minutes in Step 3, the oven time allows it to finish cooking through while absorbing the flavors of the sauce and cheese mixture.

Q3: What if I don't have a 9x13-inch baking dish? Can I use a different size pan?

Yes, you can use alternative baking dishes, though you may need to adjust cooking times slightly. A deep 9x9-inch square baking dish will work, but the layers will be thicker and may require additional baking time (check for bubbling and golden cheese on top). You could also divide the recipe between two 8x8-inch pans for easier portioning or freezing. If using a larger, shallower dish, reduce the baking time slightly and watch carefully to prevent the top from over-browning. Just ensure whatever dish you use can hold all the pasta, sauce, and cheese layers described in Steps 8-10.

Q4: Can I use dried basil instead of the fresh basil, and what's the conversion?

Yes, you can substitute dried basil for the 1/4 cup of fresh basil called for in Step 5. Use approximately 1-2 tablespoons of dried basil instead, as dried herbs are more concentrated than fresh. Start with 1 tablespoon, mix it into the ricotta cheese mixture with the garlic powder, oregano, and black pepper, and taste before adding more if desired. Keep in mind that fresh basil provides a brighter, more vibrant flavor, so if you have access to it, fresh is preferable for this recipe. You could also garnish the finished dish with fresh basil if you have some available.

Gluten-Free Baked Ziti

This Gluten-Free Baked Ziti brings all the comfort and satisfaction of the classic Italian-American favorite without the gluten. Tender gluten-free pasta tubes are enveloped in a rich, savory marinara sauce and layered with three types of cheese—creamy ricotta, melty mozzarella, and sharp Parmesan—creating a harmonious blend of flavors and textures that will satisfy even the most discerning pasta lovers.

Baked ziti has long been a staple at family gatherings, potlucks, and Sunday dinners across America. This gluten-free version maintains all the nostalgic appeal of the original while accommodating dietary restrictions. The beauty of this dish lies in its simplicity: it requires minimal prep work, uses readily available ingredients, and can be assembled ahead of time, making it perfect for busy weeknights or entertaining guests.

What sets this recipe apart is the careful balance of cheeses and the technique of partially cooking the pasta before baking. This ensures the gluten-free noodles maintain their texture and don't become mushy—a common pitfall with gluten-free pasta dishes. The result is a bubbling, golden-brown casserole with pockets of gooey cheese throughout and slightly crispy edges that everyone will fight over.

Whether you're cooking for someone with celiac disease, gluten sensitivity, or simply exploring gluten-free options, this baked ziti proves that dietary restrictions don't mean sacrificing flavor or comfort. Serve it with a crisp green salad and gluten-free garlic bread for a complete, crowd-pleasing meal that will have everyone coming back for seconds.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

1 hour 5 minutes

None servings

485 calories

Fat 20.00g

Carbs 48.00g

Protein 26.00g

Ingredients

1 lb	gluten-free ziti or penne pasta
1 tbsp	olive oil
4 cups	marinara sauce
15 oz	ricotta cheese
3 cups	shredded mozzarella cheese, divided
1 cup	grated Parmesan cheese, divided
1 None	large egg, beaten
1/4 cup	fresh basil, chopped
1 tsp	garlic powder
1 tsp	dried oregano
1 tsp	salt, for pasta water
1/2 tsp	black pepper
2 tbsp	fresh parsley, chopped (optional)

Equipment

Large pot

measuring spoons

measuring cups

wooden spoon or spatula

large mixing bowl

aluminum foil

9x13-inch baking dish

colander

knife and cutting board

serving spoon

Gluten-Free Diet

This recipe is perfectly designed for gluten-free diets, using specifically labeled gluten-free pasta and avoiding all wheat-based ingredients. The dish provides a safe alternative for those with celiac disease or gluten sensitivity while maintaining traditional baked ziti flavors.

Low-Carb Diet

While traditional pasta would disqualify this recipe, the use of gluten-free pasta might allow for portion control to keep net carbs under 15g. However, careful measurement and potential substitution with lower-carb alternatives would be recommended.

Instructions

Preheat your oven to 375°F.

1 min

8 min

Bring a medium pot of salted water to a boil over high heat.

7 min

Add the gluten-free pasta to the boiling water and cook for 2 minutes less than the package directions indicate, stirring occasionally to prevent sticking. The pasta should be slightly undercooked as it will finish cooking in the oven.

Drain the pasta in a colander and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

1 min

In a large mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, beaten egg, chopped basil, garlic powder, oregano, and black pepper. Mix until well combined.

2 min

Add the cooked pasta to the cheese mixture and stir gently until all the pasta is evenly coated.

1 min

Pour 1 cup of marinara sauce into the bottom of a 9x13-inch baking dish and spread it evenly to coat the bottom.

1 min

Transfer half of the pasta mixture into the baking dish and spread it into an even layer.

1 min

Pour 1.5 cups of marinara sauce over the pasta layer and spread evenly.

1 min

Sprinkle 1 cup of mozzarella cheese over the sauce layer.

Add the remaining pasta mixture on top and spread it into an even layer.

1 min

Pour the remaining 1.5 cups of marinara sauce over the top pasta layer and spread evenly to cover all the pasta.

1 min

Top with the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese, spreading them evenly over the entire surface.

1 min

Cover the baking dish tightly with aluminum foil and place it in the preheated oven.

Bake covered for 25 minutes.

25 min

Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted, bubbly, and lightly golden on top.

20 min

Remove the baked ziti from the oven and let it rest for 10 minutes before serving. This allows the cheese to set slightly and makes it easier to portion.

10 min

Garnish with fresh chopped parsley if desired, cut into portions, and serve hot.

1 min

Gluten-Free Baked Ziti

Nutrition

Ingredients

Equipment

On Diet

Gluten-Free Diet

Low-Carb Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute the ricotta cheese with a dairy-free alternative to make this recipe dairy-free?

Q2: How do I know when the baked ziti is done cooking in the oven?

Q3: What if I don't have a 9x13-inch baking dish? Can I use a different size pan?

Q4: Can I use dried basil instead of the fresh basil, and what's the conversion?