White baking dish with gluten-free cheesy pasta bake. A dark teal napkin rests on the side.
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Our Gluten-Free Cheesy Pasta Bake brings together the rich, creamy taste of bocconcini and the savoury goodness of mince for a combo that’s hard to resist. No need for fancy words – just good, honest cooking that’s perfect for any day of the week.

Gluten-Free Cheesy Pasta Bake

Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Servings 7


  • 500 g gluten-free pasta
  • 150 g baby bocconcini halved
  • 100 g pizza blend cheese


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 500 g beef mince
  • 1 carrot thinly sliced
  • 100 g button mushrooms sliced
  • 1 celery stalk thinly sliced
  • 400 g can gluten-free diced tomatoes
  • cup water
  • 1 gluten-free beef stock cube
  • 1 tablespoon gluten-free tomato paste
  • 1 tablespoon gluten-free BBQ sauce
  • 1 tablespoon gluten-free Worcestershire sauce


  • Preheat oven to 200°C.
  • Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring for 2 minutes or until onions have softened but not browned.
  • Add mince and cook, stirring until browned and broken up, about 7 minutes.
  • Add carrot, mushrooms and celery and cook, stirring for a further 2 minutes. Then add remaining ingredients and stir to combine. Bring to the boil, cover and reduce heat to medium-low. Simmer gently for 20 minutes.
  • While mince is simmering prepare pasta according to directions on the packet. Drain and combine with savoury mince.
  • Pour mince mixture into a large baking dish. Push bocconcini halves into the mixture, then sprinkle with cheese. Bake in preheated oven for 20 minutes or until cheese has melted and browned.
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