Some nights, you just want comfort food without the effort, and this gluten-free spinach and ricotta pasta bake is exactly that. Creamy, cheesy, and packed with flavour, it turns a simple store-bought gluten-free agnolotti into a golden, bubbling pasta bake that tastes like something you’d order at your favourite Italian restaurant—but with half the work.
This is weeknight cooking at its best. No need to boil the pasta separately—just toss the gluten-free agnolotti straight into a baking dish, cover it with a rich tomato sauce, add some creamy ricotta and mozzarella, and let the oven do the rest. The pasta soaks up all the flavour as it bakes, creating a dish that’s saucy, cheesy, and seriously satisfying.
The best part? It’s completely gluten-free but doesn’t compromise on taste or texture. Whether you’re catering for dietary needs or just want a ridiculously easy, family-friendly dinner, this is one recipe you’ll keep coming back to.
Minimal effort, maximum flavour — what’s not to love? Let’s get cooking!
Gluten-Free Spinach and Ricotta Pasta Bake
Ingredients
- 2 x 280g Latina Fresh Gluten-free Ricotta & Spinach Agnolotti
MEAT SAUCE
- 2 tablespoons olive oil
- 1 small onion peeled and diced
- 2 cloves garlic crushed
- 250 g beef mince
- 250 g pork mince
- 400 g tin diced tomatoes
- 2 heaped dessertspoons raw sugar
- 1 tablespoon mixed dried herbs
- 250 g passata
CHEESE SAUCE
- 1 tablespoon butter
- ½ cup gluten-free plain flour
- 1½ cups water
- 1½ cups milk
- 400 g grated mozzarella separated
- 150 g grated Parmesan separated
Instructions
- Preheat oven to 200°C.
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic and sauté for
- 5 minutes or until onion is soft, but not brown. Add beef and pork mince and cook, stirring, until completely brown. Add diced tomatoes, sugar, mixed herbs and passata. Stir to combine, then reduce heat to a simmer. Cook, stirring occasionally, for 20 minutes or until sauce has thickened.
- Cover the base of a large baking dish with Agnolotti, overlapping the edges slightly. Cover with half of the meat sauce. Repeat with remaining Agnolotti and meat sauce.
- For the cheese sauce melt butter in a medium saucepan. Remove from heat, add flour and stir to combine. Return to heat and add half of the water, whisking until smooth. When combined add remaining water and milk. Continue to whisk until sauce begins to thicken. Stir through 350g mozzarella and 100g Parmesan. Spread cheese sauce over
- the top of the baking dish. Sprinkle with remaining cheeses and bake in preheated oven for 45 minutes or until cheese is golden and melted.
