Baked Pasta Recipe made with just 5 key ingredients for a healthy gluten-free pasta recipe with no mess in kitchen. No boiling water or dirty pots needed.
Raise your hand if you are all about the quick and easy meals that don’t dirty up the kitchen.. (both of my hands are raised and I am jumping up and down).
Call me crazy or neurotic but I love when I make a meal and there is little to no clean up. Sure cleaning a couple bowls and pots and pans isn’t the end of the world. But when it is the end of the day and my energy level is zero and I still have to make dinner, I want something simple.
That is where this pasta bake comes into play.
The easiest baked pasta recipe you will ever find. Plus it is gluten-free and made with 5 ingredients.
This is one of those meals that also uses what you have on hand. There is typically a box of pasta and jar of sauce somewhere floating around my kitchen. I have dairy-based and non-dairy cheeses of some type in my fridge usually too. But I love that this recipe switches things up from a usually bowl of pasta with sauce mixed it.
Plus it doesn’t require boiling water (crazy, I know) and make the entire dish in a 9×13 baking dish. And you can even store the leftovers in there like I do.
I first made this recipe when my brother came over for dinner one night. He always comes on Wednesdays to see Ezra after work and we eat dinner together. Truly such a blessing having my family close by so they can see Ez. And it is when I get to ask Seth a million questions about his life and he can fill me in on the latest.
What ingredients you need to make this:
- Gluten-free pasta. I used penne-like noodles, which I think work best here. You can of course use a gluten-based pasta too but I know many of my readers do prefer alternatives due to allergies/preferences.
- Full-fat coconut milk. This ingredient is my secret weapon here. It is how the sauce gets so creamy and delicious. You can use whatever milk you want but the full-fat coconut one does taste best in my opinon
- Marinara sauce. Or really any pasta sauce you have on hand and are craving. This would also be good with a little pesto mixed in!
- Organic shredded mozzarella. Can totally sub a non-dairy cheese too.
- Seasonings/spices. I use garlic, onion powder, oregano and top it off with some fresh basil
If you are craving some more pastas, here are a few favorites: 6-ingredient Creamy Tomato Basil Pasta (gluten-free + dairy-free), Creamy Avocado Arugula Pesto Pasta (vegan & gluten-free) and Healthier Dairy-free Vodka Sauce (with bone broth!)
The Easiest No-Boil Baked Pasta Recipe (gluten-free)
A healthy baked pasta recipe made with just 5 key ingredients (all gluten-free and vegetarian). Plus no boiling water needed!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
Yield: 4 servings 1x
- 16 ounces gluten-free pasta (penne-type shape works best)
- 1 16-ounce can full-fat coconut milk*
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 20-ounce jar of marinara sauce*
- 1.5 cups shredded organic mozzarella*
- Preheat oven to 400 degrees and take out a 9×13 baking dish
- Shake the can of coconut milk to breakup the creamy parts
- Add the pasta to the baking dish and spread it across the dish
- Add the milk, garlic, onion, oregano and marinara and mix well to evenly combine
- Sprinkle cheese on top then cover the dish with tin foil
- Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble
*Or your desired milk. The full-fat coconut makes it creamer
*It’s okay if the amount of sauce is a bit more/less but something around 20 ounces
*Sub dairy-free cheese if desired
Love this recipe! It was so delicious and easy to make. This is the best weeknight dinner.
Love the simplicity of this recipe. Will be trying it soon. Can’t wait. It’s looks delicious!
YAY thank you!!
So so good! Quick and easy.
this looks like something i can legit make! #cookmoreresolution ; ). does this…taste like coconut at all?
yay!! it doesn’t to me but if you are hyper sensitive to coconut you may taste it
Is 16 oz pasta correct? 2 boxes? I thought I saw on your stories you using one box, just wanna check before I make this tonight! Looks like a great recipe.
yes 16 ounces. i had a large box! xx
I made this over the weekend and it turned out delicious and blew my mind! I subbed dairy free cheese and it was great! Such an easy meal to toss together and bake and both my husband and I loved it! I’m thinking I may also try adding some roasted veggies or ground meat or dairy free ricotta for more of a baked pasta/lasange dish too.
oh my gosh, this was delicious!! i halved the recipe using an 8×8 pan, added 3 tbsp. nutritional yeast and subbed black bean pasta and violife shredded mozzarella- it worked wonderfully. i was worried about the coconut milk, but you don’t taste it at all!! definitely will be making this again, so foolproof and definitely a crowd pleaser:)
Made this yesterday for my family and it was amazing! Love this recipe!
YAY thank you casey!!!
Sooo good! I was skeptical on how this would cook up but texture was perfect and al dente…. and I’m a pasta snob! Used gluten free corn pasta and couldn’t tell the difference. I’m using this method now for all types of sauces… homemade and with other spices!
Can I use pasta that isn’t gluten free and get the same results? Looks easy and delicious!
i would think so!!
will lentil penne pasta work for this? can’t wait to try!
i haven’t tried but i don’t see why not!
came out so great and sharing your recipe with lots of friends <3
This recipe is seriously my FAV and new go to. I make it with Banza pasta at least once a month now. So easy and delicious
This is so easy and delicious!! I love it
yyayyy thank you!
Any ideas on adding ground beef/turkey? Just brown it first and mix it in??
This has become a rainy night fav in this house! Cozy and easy!
So so delicious and loved how I could prep it hours beforehand then stick it in the oven from the fridge!
Made this today! We all loved it so much and super easy!
This looks amazing! Do you think this would work in a Dutch oven over a campfire? ?
that sounds so fun!!! tbh i have no idea 🙂
So yummy and quick! Love it!
The pasta is delicious. Thank you for such a wonderful healthy recipe. Can I freeze it?
Thank you for such a wonderful healthy recipe. Can I freeze it?
yay!!! i haven’t froze this before – i think it tastes best fresh/from fridge
Literally one of my favorite EASY & FOOL PROOF dinners ever. So amazing!!!
Love this recipe because it’s so easy/takes minimal effort but tastes delicious and great for serving a larger number of people!
Wow! That’s all I can say. I used banza chickpea shell pasta, added one pound of 90% lean ground beef, and a 1 tsp of crushed red pepper. It was AMAZING. Will be adding to the weekly rotation for sure.
love!!!! thank you so much
I was nervous for a no boil pasta but wow definitely adding this to our rotation…I added sautéed zucchini and did vegan mozz on top and the whole fam loveddddd it. So comforting, nourishing and SO EASY! Obsessed.
PHENOMENAL!! Literally soo yum. Added Kite Hill dairy free ricotta!!
This was SO delish and so easy to make! I used vegan mozz on top, Banza penne, and also added in roasted mushroom, red pepper, and onions. So so easy and good!
Such a great, easy recipe! I have added chopped spinach and browned up some ground beef (I have also tried ground turkey) and all work great! I also put in whole milk and just dumped an entire jar of marinara (24/25 oz) and it works well too! And I’ve only tried regular penne pasta with this and so far, so good!
I needed something easy to make for dinner that wouldn’t take me away from my toddler for too long. This was the easiest thing ever. I used no. Gluten free pasta and homogenized milk. My toddler said “deeeelicious!” Hehe. Thank you for helping me make a yummy dinner.
One of my favorite week night dinners to make. I usually add sautéed onions & ground beef if I have any and make a cashew “ricotta” for on top. So easy & good!
Easy recipe and delicious!!! 10/10 would recommend, my boyfriend made this with parmesan on top, wouldn’t recommend that, might come out too crispy – still delicious though! If you’re going to use a different cheese, experiment around, this is a good base recipe for it.
thank you!!! x
I have a question about coconut milk. when you said full-fat. I just couldn’t find full-fat coconut milk. I bought two cans of lite coconut milk (full-fat is not in this) Is okay?
it should work!!
I can’t seem to find 16 Oz canned coconut milk. The one you linked seems to be smaller than 16oz. Should I open another can just for the needed extra 2oz of milk? Or is this somehow a typo in the recipe for the ounces in the can. Thanks
standard can size works!
This is my second time making this pasta bake! This time I used Banza Cavatappi & used a sundried tomato alfredo sauce (Bertolli) , a small can 8oz. tomato sauce & some milk (husband doesn’t like coconut milk) I browned 1 lb of ground turkey with some minced onion, finely diced celery & minced garlic. I added the meat mixture to the sauce. I poured the sauce in a 13×9 pan & mixed in 12 oz. of the dried pasta (not cooked) Topped with shredded Mozarella, covered with non-stick foil & baked 400 for 40 min. It was absolutely delicious!
We love this easy meal! My husband has requested it on his birthday two years in a row!
Amazing recipe! So flavorful and easy to throw together.