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GLUTEN-FREE BAKED SPAGHETTI-SPAGHETTI AL FORNO

This Baked Spaghetti is a dressed up version of gluten-free spaghetti perfect for a potluck or a comforting family dinner.
Prep Time19 minutes
Cook Time20 minutes
Total Time39 minutes
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, pasta
Servings: 6 servings
Author: Lora

Ingredients

  • ¾ lb spaghetti or buccatini (use your favorite gluten-free brand)
  • 3 cups of cooked tomato sauce with meatballs if you have them made
  • 1 cup of grated Parmigiano Reggiano and pecorino cheese you could skip pecorino if you’d like
  • 1 teaspoon dried oregano
  • 1 cup of grated Parmigiano Reggiano and pecorino cheese you could skip pecorino if you’d like

Instructions

  • In a large pot, cook spaghetti according to package directions (under cook by 3 minutes).
  • If you have a sauce with meatballs in it, with large slotted spoon, scoop meatballs from sauce and set aside.
  • Scoop ½ of the cooked spaghetti (with large slotted spoon) into tomato sauce. Gently stir until pasta is fully coated with sauce.
  • Add this portion of the pasta with sauce to your large Pyrex bowl (or casserole).
  • Sprinkle on ½ of the cheese and some oregano.
  • Combine the rest of the pasta with the sauce and layer it on top of the first portion of spaghetti already in the Pyrex bowl (or casserole).
  • Sprinkle on the rest of the cheese, oregano and a little drizzle of extra-virgin olive oil.
  • If you made a sauce with meatballs, add cooked meatballs to top of spaghetti.
  • Bake at 375 for approx 20 minutes or until cheese is melted.

Notes

 

  • Gluten-free pasta matters: Use a high-quality gluten-free spaghetti or bucatini that holds its shape. Brown rice or corn blends work best. Slightly undercook it (about 2–3 minutes less) so it doesn’t get soft while baking.
  • Sauce consistency: Your sauce should be thick, not watery. A loose sauce will make the baked spaghetti too soft instead of nicely layered.
  • Cheese swap: You can use all Parmigiano Reggiano if you prefer a milder flavor, or keep the pecorino for a sharper, saltier bite.
  • Duplicate cheese in ingredients: You only need 2 cups total cheese, divided between layers.
  • Meatball option: If adding meatballs, slice larger ones in half so they distribute evenly and don’t weigh down the layers.
  • Extra flavor tip: Add a few fresh basil leaves between layers or a pinch of red pepper flakes for a little heat.
  • Make ahead: Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready, adding 5–10 extra minutes.
  • Crispier top: Broil for 2–3 minutes at the end if you want a more golden, slightly crispy cheese layer.
  • Leftovers: This reheats well. Add a splash of water or sauce before reheating to keep it from drying out.