Gluten-Free Pasta Bake Recipe- Pesto, Spinach & Burrata Bliss

Last Updated on 4 months by Neha Deshmukh

Gluten-Free Pasta Bake Recipe – Pesto, Spinach & Burrata Bliss

Hey everyone! I’m so excited to share this pasta bake with you. It’s become a total weeknight staple at my place – quick enough for when I’m short on time, but so satisfying. Honestly, the combination of creamy pesto, fresh spinach, and that dreamy burrata… it’s just bliss in a baking dish! And, it’s naturally gluten-free, which is a win for everyone.

Why You’ll Love This Recipe

This isn’t your average pasta bake. It’s bursting with flavour, incredibly easy to throw together, and feels a little bit special, even on a busy night. Plus, the burrata adds a luxurious touch that takes it over the top. It’s perfect for a family dinner, a potluck, or even a cozy night in. You’ll love how quickly it comes together and how much everyone enjoys it!

Ingredients

Here’s what you’ll need to make this Pesto, Spinach & Burrata Pasta Bake:

• 12 oz (approx. 340g) gluten-free elbow pasta
• 3 tbsp extra virgin olive oil
• ½ cup (approx. 60g) pine nuts
• 1 onion, chopped
• 2 jalapenos, finely chopped (seeds removed for less heat!)
• 2 cups (approx. 30g) spinach
• 1 cup (approx. 240ml) pesto sauce
• 1.5 cups (approx. 360ml) Alfredo sauce
• 1 tsp red pepper flakes (or more, to taste!)
• 1 tbsp Italian seasoning
• ½ cup (approx. 50g) Parmesan cheese, grated
• 1.5 cups (approx. 170g) mozzarella cheese, shredded
• 2 burrata cheese balls

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Gluten-Free Pasta: I love using gluten-free elbow pasta for this, as it holds the sauce beautifully. But feel free to experiment with other shapes! Just make sure it’s gluten-free if you need it to be.
• Pesto Quality: Good pesto makes all the difference. If you can, try to find a really flavorful, high-quality pesto. Or, even better, make your own!
• Burrata Cheese: Oh, burrata. It’s a little bit of heaven. The creamy inside is what makes this bake so special. Don’t skip it if you can help it!
• Pine Nut Toasting: Toasting the pine nuts brings out their flavour and adds a lovely texture. Keep a close eye on them – they burn quickly!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your pasta according to the package directions until it’s al dente. Drain it well and set it aside.
2. Now, heat the olive oil in a large pan over medium heat. Add the pine nuts and toast them until they’re golden brown and fragrant. Remove them from the pan and set aside.
3. In the same pan, sauté the chopped onion and jalapenos until the onion softens – about 5 minutes.
4. Add the spinach to the pan and cook until it wilts, which should only take about 2 minutes.
5. Stir in the pesto and Alfredo sauce. Let it simmer for about 3 minutes, stirring occasionally. If the sauce is too thick, add a splash of milk or some of the pasta water to thin it out.
6. Season with red pepper flakes and Italian seasoning. Give it a good stir!
7. Add the cooked pasta to the sauce and mix everything together until the pasta is evenly coated.
8. Fold in the Parmesan cheese and a generous crack of black pepper. Taste and adjust the salt if needed.
9. Preheat your oven to 350°F (175°C). Grease a baking dish with a little butter.
10. Layer half of the pasta mixture into the baking dish. Sprinkle with ½ cup of mozzarella cheese and gently place one torn burrata ball on top.
11. Bake uncovered for 20 minutes, or until the edges are bubbly and the cheese is melted and golden.
12. For a little extra colour, broil for 1-2 minutes, keeping a close eye on it so it doesn’t burn. If you’re making a double batch, repeat steps 10 and 11 for the second half!

Expert Tips

• Don’t overcook the pasta! Al dente is key, as it will continue to cook in the oven.
• If you don’t have Alfredo sauce, you can use a little heavy cream or even a dollop of cream cheese to make the sauce extra creamy.
• Don’t be afraid to experiment with different cheeses!

Variations

• Vegan Adaptation: Swap the Alfredo sauce for a cashew-based cream sauce, use vegan pesto, and skip the cheese or use a vegan mozzarella alternative.
• Spice Level Adjustment: My family loves a little heat, so I usually add a good pinch of red pepper flakes. But feel free to adjust the amount to your liking, or leave them out altogether.
• Make-Ahead Instructions: You can assemble the pasta bake ahead of time and store it in the fridge for up to 24 hours. Just add a few extra minutes to the baking time.
• Single-Serve Option: This recipe is easily scaled down! Just halve or quarter the ingredients and bake in individual ramekins.

Serving Suggestions

This pasta bake is delicious on its own, but it’s even better with a side salad and some crusty bread for soaking up all that delicious sauce. A simple green salad with a vinaigrette dressing is perfect.

Storage Instructions

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

FAQs

• Can I use a different type of pasta? Absolutely! Penne, rotini, or farfalle would all work well.
• What can I substitute for Burrata cheese? Fresh mozzarella is a good substitute, though it won’t have the same creamy center. You could also use ricotta cheese.
• How can I make this bake ahead of time? Assemble the bake, cover it tightly, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time.
• Is this recipe suitable for freezing? While you can freeze it, the texture of the pasta and cheese might change slightly. It’s best enjoyed fresh.
• What pesto brands do you recommend? I really like Barilla pesto, but honestly, any good quality pesto will work!

Enjoy! Let me know in the comments if you try this recipe and what you think. I can’t wait to hear from you!