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5 from 3 votes

One Pan Gluten Free Baked Ziti

Author: Renee Kohley - Raising Generation Nourished

Ingredients

  • 1 tbsp friendly fat to cook in butter, coconut oil, avocado oil, olive oil
  • 2 lbs grassfed ground beef
  • 1– 1 ½ tsp sea salt
  • 1 tbsp Italian Seasoning
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • Pepper to taste
  • ¼ cup nutritional yeast optional – see Notes for details
  • 1 cup pumpkin puree fresh or canned
  • 2 cups bone broth or water
  • 1 – 15oz can tomato sauce
  • 2– 3 cups baby spinach You can finely chop this if you want it less noticeable
  • 12 oz dry pasta of choice We use GF rice pasta
  • 2 cups cheese of choice to top I use a Manchego since we tolerate sheep’s milk best. See Notes for dairy free options

Instructions

  • Pre-heat the oven to 400 degrees.
  • You can make this entire dish in a stove top/oven safe casserole, braiser, or pot with a lid. If you do not have this, you can brown the meat in a skillet and transfer everything to an oven safe casserole pan with a lid or use aluminum foil.
  • Melt the fat in a large oven safe casserole pan or braiser over medium high heat, and brown the beef with the sea salt. Add the Italian seasoning, onion & garlic powders, and pepper, and cook for 2 minutes.
  • Turn off the heat, and add the nutritional yeast, pumpkin puree, bone broth, tomato sauce, spinach, and pasta. Stir to combine and top with cheese.
  • Put the lid on your casserole, and bake at 400 degrees for 30 minutes. I like to take the lid off at the end and put it under the broiler for a few minutes to brown the top and crisp up any edges too!

Notes

  • If you don’t use nutritional yeast, you can leave this out, or if you can have dairy, you can stir some cheese into the mixture.
  • If you are dairy free, you can top your baked ziti with bread crumbs, gluten free bread crumbs, or a ground up nut combo.
  • If you have little ones that don't like to eat a salad along side dinners like these, you can definitely "veggie-load" this baked ziti wit a couple cups of finely chopped cauliflower or cabbage, or shredded carrots! 
  • I don't even drain the grease from browning the meat, because it add so much flavor. We get a half side of grassfed beef every year for the freezer, and the meat from grassfed cows is super lean. If your beef lends a lot of grease, you can drain some of it.