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Image of Gluten Free Baked Pasta and Tomato Sauce Gluten Recipe in a 9x13 pan

Gluten Free Baked Pasta and Tomato Sauce

I make this recipe for my family, as well as for families of Miluim, Shiva houses, and friends who have had babies.
One of my friends recently sent the following endorsement
“ It was a huge hit with the kids! And that almost impossible”
Please note I have one family who likes this recipe without tomato sauce it works too.
Just one of my family friendly Kosher Gluten Free Recipes.
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Prep Time 40 minutes
Cook Time 30 minutes

Equipment

  • 1 9 x13 casserole pan
  • 1 measuring cup
  • 1 set of measuring spoons
  • 1 nutriBullet blender or similar item
  • pot to cook pasta
  • 1 glass

Ingredients
  

  • 1 egg
  • 1000 grams cottage cheese ( 2.2 pounds)
  • 200 grams mozzarella cheese (.44 pounds)
  • 3 cups tomato sauce
  • ¼ cup Parmesan cheese
  • 1 bag gluten free rice pasta I prefer Tinkyada
  • 1 tbsp Italian seasoning I make it a heaping tablespoon
  • 2 tbsp sugar
  • pinch of salt
  • spinach optional If you want to make it a little healthier add spinach to the mix as much you would like

Instructions
 

  • boil water to cook the pasta add salt to taste into the water
  • oil a 9×13 pan
  • pour 2 ½ cups of tomato sauce into a mixing cup and and a pinch of salt, sugar and Italian seasoning.
  • while the water is boiling put cottage cheese into nutriBullet blender and blend until smooth (need to do it in batches)
  • mix blended cottage cheese with mozzarella
  • crack egg and add beaten egg to the cheese
  • you can add spinach to taste at this point if you like
  • cook the pasta so it is al dente about 1-2 minutes less than the package says to cook it for
  • preheat oven to 350 Fahrenheit or 177 Celsius
  • when noodles are done rinse them ( I like using a pasta pot with a strainer insert)
  • pour pasta into the cheese mixture and mix together
  • pour mixture into the 9×13 pan
  • if not everyone likes spinach in the dish at this point I add spinach to half of the mixture once it is in the pan I am using
  • pour remainder of the tomato sauce on the mixture
  • sprinkle Parmesean cheese on the top
  • Cooke for 30 minutes at 350F or 176C
  • let rest for 15 minutes then enjoy

Notes

I like using the following products for this recipe nutriBullet blender  and  Tinkyada pasta.  Both products link to my Amazon Affiliate marketing page that help fund this site.