Gluten Free Rigatoni

This recipe is inspired by my mother in law’s amazing rigatoni, and it was one of my husband’s favorite growing up! This is one of those easy and delicious go to recipes that I’ve got to satisfy my picky eaters. It does  have dairy and grains (which I try to limit), but I thought it was worth posting because it’s a great alternative to wheat pasta and tastes just like a regular, cheesy casserole! I make this for my family at least a couple times a month. I use 100% organic corn pasta for this recipe and it tastes just like the real thing, but it is low glycemic and won’t spike your blood sugar like regular pasta does. This casserole is great if you want to serve something gluten free to your family or to a pitch in, but don’t want anyone to notice a difference!

Gluten Free Rigatoni
Recipe type: Main
  • 1 pound of grass fed ground beef
  • 1 pound of organic corn rigatoni pasta (I used penne which works too)
  • 1 8 oz package of organic reduced fat cream cheese
  • 1 jar of pasta sauce
  • ½ a small bag of peas
  • 1 medium onion
  • 1 green pepper
  • 2 tablespoons olive oil
  • salt and pepper
  • ½ cup of parmesan or mozzarella (for topping)
  1. Cook the pasta as instructed.
  2. Dice the pepper and onion.
  3. Heat oil in large cast iron skillet.
  4. Saute the onions and peppers for a few minutes, then add in the beef, salt and pepper.
  5. When the beef is browned, add in the pasta sauce, cream cheese and peas.
  6. Once the the cream cheese is melted and mixed in, pour it into a 13x9 baking dish.
  7. Top with pasta and stir it all together.
  8. Sprinkle with parmesan or mozzarella, or both.
  9. Bake at 350 for about 20 minutes.

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