Confession!!! I didn't use gluten free pasta for this recipe. I really had ziti on my mind and the grocery did not have any, so… gluten it is! However, the rest of the recipe is gluten free. You could always substitute another thick tube pasta such as rigatoni or elbow mac. Also, I opted to not use DF replacement cheese and decided to just go without. However, I added real mozzarella to Hubs half so if you get to enjoy dairy, PLEASE feel free to cover the entire pasta with that delicious mozzarella.
Hubs made a delicious dipping sauce for our bread. He sautéed a little minced garlic with some fresh basil seasoned with a little salt and freshly ground pepper. He added it to a plate of olive oil and away we went, dipping our favorite bread in for a swim.
Baked Ziti Pasta
Ingredients:
3 1/2 cups uncooked baked ziti (about 12 oz)
2 t olive oil
2 cloves garlic
1 pound lean ground beed (you could always use turkey here)
1 t dried oregano
1 t dried basil
t dried thyme
1/2 t salt
28 oz can crushed tomatoes (is gluten free)
mozzarella cheese (optional)
What to do:
Preheat your oven to 350°.
Mince your garlic.
Cook your pasta according to the package directions. Drain and set aside.
While your pasta is cooking, heat your olive oil over medium heat.
Add in your minced garlic and sauté until fragrant, about a minute.
Add in your ground beef and cook until no longer pink, about 5 minutes.
Drain off any excess fat.
Place the pan back on the heat and add in the oregano, thyme, basil, and salt and stir it all together.
Add in your crushed tomatoes.
Stir and bring to a boil.
Allow the mixture to simmer for 5 minutes.
Grab a 4 quart baking dish and add a small amount of the tomato mixture. Just enough to cover the bottom.
Add 1/2 of the cooked pasta on top of the sauce.
Now add 1/2 of the beef mixture on top.
If you are using the mozzarella, add a layer of cheese.
Add the remaining pasta, tomato mixture, and cheese in that order.
Bake for about 30 minutes and bubbly.
Thanks Y'all!
-Wise Wife
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