Gluten-Free Pasta Casserole alla Bolognese

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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.Gluten-free pasta casserole alla BologneseOne 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.Gluten-free pasta to make gluten free pasta casserole alla Bolognese - SAVOIR FAIRE by enrilemoineThis pasta casserole alla Bolognese is gluten-free because it’s made with Barilla gluten free penne.veggies to make Gluten-free pasta casserole alla BologneseTo be consistent with the gluten-free pasta, I made the béchamel sauce with cornstarch, instead of wheat flour.chopped veggies to make Gluten-free pasta casserole alla Bolognese 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. groud beef to make Gluten-free pasta casserole alla BologneseMy answer is always: we eat it at least once a week and that only means we love it!
Bolognese sauce to make Gluten-free pasta casserole alla Bolognese - SAVOIR FAIRE by enrilemoineAt 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.Bolognese sauce to make Gluten-free pasta casserole alla BologneseBut 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.Bolognese sauce to make Gluten-free pasta casserole alla Bolognese - SAVOIR FAIRE by enrilemoineThis gluten-free pasta casserole alla Bolognese tastes like lasagna but it save me the job of a regular layers lasagna.Gluten-free pasta casserole alla Bolognese in the makingI 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. Gluten-free pasta casserole alla BologneseChef 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.Gluten-free pasta casserole alla BologneseMy kids say it’s one of their favorite dishes (along with pasta with meat sauce and pasta with pesto alla Genovese).Gluten-free pasta casserole alla Bolognese - SAVOIR FAIRE by enrilemoineI hope you like my gluten-free pasta casserole alla Bolognese recipe.Gluten-free pasta casserole alla Bolognese
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Gluten-free Pasta Casserole alla Bolognese

Prep Time10 mins
Cook Time15 mins
Resting Time10 mins
Total Time25 mins
Servings: 12

Ingredients

  • 2 packages of Barilla Penne gluten free cooked al dente and drained
  • salt
  • Butter to grease the baking pans
  • 4 cups of Bolognese sauce
  • 2 cups of Béchamel sauce
  • 3/4 cup finely grated Parmesan cheese

Instructions

  • 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.
Course: Pastas
Cuisine: Italian
Author: Enri

Notes

The cooking time doesn't include the time to cook the Bolognese and the bechámel sauces.
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Bolognese Sauce

Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Ingredients

  • 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

Instructions

  • 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.
Course: Pastas
Cuisine: Italian
Author: Enri
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Béchamel Sauce

Prep Time5 mins
Cook Time20 mins
Total Time25 mins

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons cornstarch
  • 3 cups milk
  • salt
  • 1 pinch of freshly ground nutmeg

Instructions

  • 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.
Course: Sauces
Cuisine: French
Author: Enri

 

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