Gluten-Free Baked Pasta Casserole with Cauliflower Alfredo

How to Make Gluten-Free Baked Pasta Casserole with Cauliflower Alfredo

1. 1

   Step 1: Cook the pasta

   Preheat a large pot of water to a rolling boil and season generously with salt (about 1 tsp). Add the gluten-free pasta and cook until just al dente according to package directions, usually 1–2 minutes less than package for baking; reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozGluten-free dry pasta (penne or rigatoni)
   • 1 tspSalt and freshly ground black pepper
   
2. 2

   Step 2: Prepare the cauliflower Alfredo

   In a medium saucepan, melt the butter over medium heat and sauté the garlic briefly until fragrant (about 30 seconds). Add the cauliflower florets and the vegetable broth, bring to a simmer, cover, and cook until the cauliflower is very tender, about 10–12 minutes. Transfer the cauliflower and cooking liquid to a blender, add the almond milk and grated Parmesan, then blend until completely smooth and silky; season with salt and pepper to taste.

   For this step

   • 5 cupsCauliflower florets (about 1 medium head)
   • 3 clovesGarlic cloves, peeled
   • 2 cupsLow-sodium vegetable broth
   • 1 1/2 cupsUnsweetened almond milk (or other milk)
   • 2 tbspUnsalted butter
   • 1 cupGrated Parmesan cheese
   
3. 3

   Step 3: Combine pasta and sauce

   Return the drained pasta to the empty (warm) pot, pour in the cauliflower Alfredo sauce, and stir to coat. Stir in about three-quarters of the shredded mozzarella so it melts into the mixture; if the sauce is too thick, add up to 1/2 cup reserved pasta water to loosen to a saucy consistency.

   For this step

   • 1 1/2 cupsShredded mozzarella cheese
   
4. 4

   Step 4: Assemble the casserole

   Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch (or similar) baking dish. Transfer the sauced pasta to the dish, smooth the top, then sprinkle the remaining mozzarella evenly over the surface. Mix the gluten-free breadcrumbs with a pinch of salt and a little melted butter (or a drizzle of olive oil if preferred), then scatter them over the cheese for a crunchy topping.

   For this step

   • 3/4 cupGluten-free breadcrumbs
   
5. 5

   Step 5: Bake until bubbly and golden

   Bake the casserole in the preheated oven for 20–25 minutes, or until the top is golden and the sauce is bubbling around the edges. If you like a deeper golden crust, broil for 1–2 minutes while watching closely to prevent burning.
   
6. 6

   Step 6: Rest and serve

   Remove the casserole from the oven and let it rest for 5–10 minutes so the sauce firms slightly for easier slicing. Serve warm, finishing with an extra sprinkle of Parmesan or freshly ground black pepper if desired.

1. Preheat a large pot of water to a rolling boil and season generously with salt (about 1 tsp). Add the gluten-free pasta and cook until just al dente according to package directions, usually 1–2 minutes less than package for baking; reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
2. In a medium saucepan, melt the butter over medium heat and sauté the garlic briefly until fragrant (about 30 seconds). Add the cauliflower florets and the vegetable broth, bring to a simmer, cover, and cook until the cauliflower is very tender, about 10–12 minutes. Transfer the cauliflower and cooking liquid to a blender, add the almond milk and grated Parmesan, then blend until completely smooth and silky; season with salt and pepper to taste.
3. Return the drained pasta to the empty (warm) pot, pour in the cauliflower Alfredo sauce, and stir to coat. Stir in about three-quarters of the shredded mozzarella so it melts into the mixture; if the sauce is too thick, add up to 1/2 cup reserved pasta water to loosen to a saucy consistency.
4. Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch (or similar) baking dish. Transfer the sauced pasta to the dish, smooth the top, then sprinkle the remaining mozzarella evenly over the surface. Mix the gluten-free breadcrumbs with a pinch of salt and a little melted butter (or a drizzle of olive oil if preferred), then scatter them over the cheese for a crunchy topping.
5. Bake the casserole in the preheated oven for 20–25 minutes, or until the top is golden and the sauce is bubbling around the edges. If you like a deeper golden crust, broil for 1–2 minutes while watching closely to prevent burning.
6. Remove the casserole from the oven and let it rest for 5–10 minutes so the sauce firms slightly for easier slicing. Serve warm, finishing with an extra sprinkle of Parmesan or freshly ground black pepper if desired.