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Most of the meals I eat since I’ve grown comfortable with my gluten free lifestyle avoid things like pasta or bread. I love making a good salad with protein, fruit, and vegetables for work lunches and lighter lunches that don’t rely heavily on starch. Despite having a standard meal routine, there’s always the desire for a hearty pasta or bread dish.

When I was in college, my meal plan had a standard number of meals per day along with cash for chain restaurants. One first year tradition I loved to buy baked ziti and watch some Futurama or Entourage. Legally obtained, of course. No pirates or Jack Sparrows here…

This memory drove my desire to come up with a gluten free baked ziti recipe. I experimented with a lot of different gluten free pastas, and settled on corn pasta. I feel the texture held up best to the wet sauce, and was able to retain it when I reheated it the next few days for lunch.

Easiest way to make a smooth sauce? Blend it.

A photo posted by T.R. (@trcrumbley) on

I love the taste and color of sun dried tomatoes, so I wanted to feature them in this tomato sauce. I soaked the sun dried tomatoes in vegetable stock to revive them a bit and make them easier to cut. Soaking them in stock also adds a nice flavor to them.

I mixed the sun dried tomatoes with fresh roasted tomatoes. The easiest way to roast the tomatoes is to place them over fire until the skins char. After the skins char, you can run the tomatoes under cold water to remove the skin. Roasting the tomatoes bring such a great flavor out of them while also removing the skins.

I also recommend using fresh mozzarella cheese in the pasta. The cheese will melt easier and has such a great, rich texture to juxtapose the sweet, acidic tomatoes.


5Roma tomatoes
1/2 cupsun dried tomatoes
1/2 cupvegetable stock
2 tbspolive oil
2garlic cloves
1/2yellow onion
1/4 cupgluten free tomato paste
1 sprigfresh basil
1 sprigfresh oregano
1 lbgluten free corn pasta
1 lbfresh mozzarella
1/4 cupgrated Parmesan
1 tspblack pepper


  1. Preheat the oven to 400F. Roast the tomatoes over fire until the skin is blackened. Rinse the tomatoes under cold water and peel off the skin. Chop into cubes and set aside. Combine the sun dried tomatoes and stock in a bowl, set aside.

  2. Mince the garlic, and chop the onion. Finely chop the basil and oregano.

  3. Over medium heat, cook the onion and garlic with the oil for 2-3 minutes. Add the diced tomatoes. Remove the sun dried tomatoes from the stock and roughly chop. Add the sun dried tomatoes to the pan. Cook for about 3 minutes. Add the paste and herbs, then reduce heat to medium low and cook for an hour.

  4. Cook the pasta per box instructions, only for 1-2 minutes less than recommended. Drain the pasta, and stir into the sauce. Transfer half the pasta to a greased baking dish. Cut the mozzarella into cubes, and sprinkle half the cubes over the pasta. Top with the remaining pasta, then sprinkle the cheeses over top, and top with sprinkled black pepper.

  5. Bake for 30 minutes, or until the cheese is slightly brown.

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