This gluten free Italian pasta bake with roasted garlic tastes like you ordered it from your local fancy-dancy Mediterranean restaurant. The perfect dish for warming your home – and making it smell all garlicky-delicious – this gluten free casserole’s sky-high flavor comes from freshly roasted garlic and whole basil leaves. It’s also lower carb, with only 6 ounces of cooked GF elbow noodles in the whole, 4-person dish. Yum and yay!!
Roasted Garlic Makes Me Sooo Happy. Yep…
Each week, I carefully select a few garlic heads from my local produce market to bring home and obsess over. Just like the ‘trinity’ and potatoes, I use garlic in almost every recipe that I develop.
Truth be told, I have been known to peel and eat whole raw garlic cloves without blinking an eye. When nobody’s looking, I sometimes eat jarred minced garlic with a spoon, loving the way the mushy garlic bits in garlic juice taste and feel on my tongue.
But, if I had to eat garlic one way for the rest of my life, I would eat it roasted. I love the smell of roasting garlic. I love the taste of roasted garlic. And, I love, love, love how roasted garlic makes every dish you put it in taste all that much better. Yep.
The other day, I noticed a few of Mark’s basil plants were flourishing in their garden bed, even though we are well into the autumn season. I guess nobody told the south Louisiana weather it was fall again this year (sigh), because Mark actually pulled up the basil he planted in the spring weeks ago. But, a few plants grew right back, with leaves all big and beautiful and ripe for picking.
So, after obsessing over the garlic head in the pic above, I decided an Italian pasta bake with roasted garlic and fresh basil leaves was just what Mark and I needed for dinner.
Gluten Free Italian Pasta Bake With Roasted Garlic is Yum to The Tum, Y’all
I started the dish by roasting the garlic head. Once that was in the oven, I got my basic Bolognese sauce going. Then, I added a can of Rotel tomatoes to the sauce, and cooked it down a bit before adding the freshly roasted garlic to it:
Then, I coated the bottom of an antique glass baking dish with a little of the sauce, and about 3 ounces of the gluten free pasta:
Next, I added more sauce, a layer of fresh basil leaves, and lots of grated mozzarella and Asiago/Parmesan to the mix:
Finally, I made another layer of the remaining ingredients, and topped it off with a hefty spoonful of sauce and cheese. I also couldn’t resist adding a few basil leaves on top for fun and a beautiful pop of green:
And then I baked it for 30 minutes:
As soon as it came out of the oven, Mark and I made our plates faster than Superman could leap a tall building in a single bound. Then, once we tasted how awesome it was, we enjoyed a comfortably silent dinner until our bowls were totally empty. Mark even said that this was one of the best things I’ve EVER cooked. So, a big YEP and a screaming loud YAY for ooh sooo good gluten free Italian pasta bake with roasted garlic!!! Enjoy with your favorite super hero human, and see y’all on the yum side…
Oh, and You Can Find A Sprinkling of Cayenne on Yummly, Too…
Do y’all love Yummly.com? I do, I do!!
On Yummly, you can search for and find recipes quickly and easily. The site, which shares a seemingly bottomless pit of recipe ideas, lets you store all of your favorite Internet recipes together in your own recipe box.
That’s why I have the Yum button installed on all of the pictures on my blog, so you can save your favorite A Sprinkling of Cayenne recipes straight from the blog to your own personal Yummly space.
Also, when you’re on Yummly, please check out my Yummly Publisher Page to get a complete look at all of my original recipes.
Thanks, and see y’all on the Yummly side, too…
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- 1 large head garlic
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 3 tablespoons butter or olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 to 6 cloves garlic, minced
- 2 tablespoons dried basil, divided
- 2 tablespoons dried parsley, divided
- salt, pepper, and cayenne pepper to taste
- 1½ pounds ground beef
- 2½ cups gluten free tomato sauce
- 1 10-ounce can Rotel tomatoes, drained
- 6 ounces cooked gluten free elbow noodles
- 15 to 24 fresh basil leaves
- 1 cup mozzarella cheese
- 1 cup Asiago cheese or Parmesan cheese or a blend of both
- Preheat oven to 400 degrees.
- Peel the outer layers off of the garlic bulb. Use a sharp knife to cut about ½ inch of the top of the head off. Place it on top of a piece of aluminum foil that is large enough to cover the whole head.
- Drizzle the olive oil over the exposed cloves. Season with the SP&C.
- Wrap the garlic head in the foil, and place it atop a sheet pan.
- Bake for 15 to 25 minutes, or until the garlic is soft and browned. Cool, and remove individual cloves.
- Prepare the Bolognese sauce by browning the 'trinity' of onion, green bell pepper, and celery in the olive oil.
- Add the remaining ingredients, except for the gluten free elbow noodles to the sauce. Cook for about 30 minutes. Stir the roasted garlic into the Bolognese sauce. Remove from heat.
- Spoon about 2 tablespoons of sauce over the bottom of a greased baking dish.
- Cover with ⅓ of the noodles.
- Layer the sauce, basil leaves, remaining noodles, and cheese blend until all ingredients are used. (I created two layers, finished off with a sauce and cheese topping.)
- Bake for 20 to 30 minutes, or until cheese melts and the casserole is bubbly.