This Gluten-Free Pasta Casserole alla Bolognese recipe is part of a social shopper marketing insight campaign with Pollinate Media Group® and Barilla®, but all opinions and love for pasta are my own. Thank you for reading and supporting the brands that make Savoir Faire possible.One of these days I will tell you why I’ve eating gluten free lately. Not today, though, because I’m in a hurry and just came to share my gluten-free pasta casserole alla Bolognese recipe for those who like me are short of time and yet want to eat a delicious meal.This pasta casserole alla Bolognese is gluten-free because it’s made with Barilla gluten free penne.To be consistent with the gluten-free pasta, I made the béchamel sauce with cornstarch, instead of wheat flour.Every time I cook with Barilla gluten-free, someone asks me about the texture and flavor of this pasta which is made in a free of gluten-free facility using corn and rice that are not genetically modified. My answer is always: we eat it at least once a week and that only means we love it!
At first, when I decided to eat more and more gluten free, I used to make two types of pasta: regular for my boy and gluten free for me.But now, when it comes to penne or rottini, now we all eat gluten free pasta that we buy in bulk (a 4-box package) at BJ’s Wholesale Club.This gluten-free pasta casserole alla Bolognese tastes like lasagna but it save me the job of a regular layers lasagna.I owe to Chef Giorgio Rapicavoli the inspiration to make a lasagna in which the Bolognese sauce and the béchamel are combined with the pasta and baked with a some Parmesan cheese on top. Chef Giorgio Rapicavoli if the owner of Eating House, a restaurant that I love in Coral Gables and he says his mom used to make her lasagna this way to save time in the kitchen without sacrificing one bit of flavor.My kids say it’s one of their favorite dishes (along with pasta with meat sauce and pasta with pesto alla Genovese).I hope you like my gluten-free pasta casserole alla Bolognese recipe.
Gluten-free Pasta Casserole alla Bolognese
- 2 packages of Barilla Penne gluten free cooked al dente and drained
- Butter to grease the baking pans
- 4 cups of Bolognese sauce
- 2 cups of Béchamel sauce
- 3/4 cup finely grated Parmesan cheese
- Preheat oven to 350°F and grease baking dishes with butter.
- In a large bowl mix the pasta with meat sauce and béchamel.
- Distribute the mixture of pasta, Bolognese and béchamel into molds.
- Sprinkle with Parmesan cheese.
- Bake for 10-12 minutes.
- Put the oven on broil and bake for 2-3 minutes until the lasagna begins to golden brown.
- Remove from oven and let cool at least 10-12 minutes before serving.
The cooking time doesn't include the time to cook the Bolognese and the bechámel sauces.
- 2 pounds lean ground beef
- 2 tablespoons olive oil
- 3 cloves garlic chopped
- 2 medium onions chopped
- 3 stalks celery chopped
- 3 carrots chopped
- 1 tablespoon dried oregano
- 2 bay leaves
- 2 cups white wine
- 2 cups tomato sauce
- Coarse sea salt
- Freshly ground black pepper
- In a food processor, process together by pressing several times: garlic, onion, celery and carrot until everything is finely chopped and being careful not to blend.
- In a deep pan over medium heat, add olive oil and make a sofrito by sautéing the chopped vegetables until they begin to wilt, about 5 minutes.
- Add beef and cook, stirring occasionally, about 5 minutes until it begins to brown.
- Add the wine, oregano and bay leaf, salt and pepper and cook, stirring occasionally, for 5 minutes, until the liquids are reduced by more than half.
- Add tomato sauce and bring to a boil. Once boiling, reduce heat to low and simmer, covered, for 25 minutes. Correct the seasoning and reserve.
- 3 tablespoons butter
- 3 tablespoons cornstarch
- 3 cups milk
- 1 pinch of freshly ground nutmeg
- While the Bolognese is cooking, make the béchamel. In a saucepan over medium heat, melt the butter and add the cornstarch, stirring constantly with a wooden spoon until a roux is formed, about 2 minutes.
- Add milk, salt and nutmeg and stir until smooth.
- Reduce heat to medium-low and cook for about 8-10, stirring, until sauce thickens.
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