Baked
Gluten-Free Penne Rigate Bake
A bake the whole family eats — no one asks which range it is. Cibo di Italia Gluten-Free Penne Rigate stands up beautifully under tomato sauce and melted mozzarella. A real bake, not a compromise.
Ingredients
- 300gCibo di Italia Gluten-Free Penne Rigate
- 800gchopped tomatoes — two 400g tins
- 3tbspolive oil
- 1piecemedium onion — finely chopped
- 3piecesgarlic cloves — finely chopped
- 2tbsptomato paste
- 1tspdried oregano
- 200gfresh mozzarella — torn into pieces
- 50gparmesan — finely grated
- 1piecesmall handful basil — leaves torn
- to tastesalt and black pepper
Method
Step 1.Heat the oven to 200°C fan. Bring 4 litres of salted water to a boil and cook the gluten-free penne for 6 minutes — well under al dente; it firms up in the bake.
6 min
Step 2.Drain very carefully and toss with 1 tbsp olive oil to keep the pieces separate. Gluten-free pasta is more delicate than wheat.
1 min
Step 3.While the pasta cooks, warm the remaining olive oil in a wide pan. Add the onion with a pinch of salt and cook 6 minutes.
6 min
Step 4.Stir in the garlic, oregano and tomato paste; cook 90 seconds until fragrant.
2 min
Step 5.Pour in both tins of tomatoes plus half a tin of water. Simmer 10 minutes until thickened, then season well.
10 min
Step 6.Gently fold the drained penne into the sauce. Tip into a 2-litre baking dish. Scatter the mozzarella, parmesan and a final grind of pepper over the top.
2 min
Step 7.Bake for 18 minutes until the cheese is bubbling and golden in patches.
18 min
Step 8.Rest for 5 minutes — this matters more with gluten-free pasta, which firms beautifully on standing. Top with basil and serve.
5 min
Goes well with
Sparkling water with pomegranate juice and lime — bright against the cheese.
A simple rocket salad with olive oil, lemon and shaved parmesan.
Mixed berries with whipped cream and a sprinkle of icing sugar.
The pasta we used
Cibo di Italia Penne Rigate
300g · Cooks in 8–10 minutes · Serves ~3
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