I’m not sure if this 3-Ingredient No Boil Gluten-Free Pasta Dinner is a stroke of genius, or a stroke of laziness. Either way, I’m OK with it.
I’ve never been a big fan of pasta. I make it a few times a year and that’s it. Funny thing is, when I do reach for the pasta box, I always end up enjoying my results. For example this pasta salad with a French twist or this delicious fall-themed pasta dish.
Speaking of reaching for the box – it’s perfectly easy to make your own gluten-free pasta, and sometimes I do. But honestly, pasta usually ends up on my dinner table because I ran short on time or because I need to make a grocery run. This ridiculously easy dinner was due to the former.
I am not keen to heat huge pots of water for pasta. Also not jazzed about colanders and steamy pasta water. Or the “rinse and drain” required with some gluten-free pastas. (Maybe it’s the pasta cooking process I don’t like instead of the pasta?)
Anyway, I decided pasta can cook in sauce as easy as in water, so maybe I could skip the boil/drain steps and get to my end result even faster. Then I looked online and saw that there’s about a million one-pot pasta recipes. Most of them had a few more ingredients and a bit more excitement going on than pasta and sauce, but hey, I was in a hurry.
I still have pounds of Ronzoni gluten-free pasta left from fall recipe development projects and even though it explicitly states you MUST rinse the pasta after cooking, I decided to test that statement with this silly easy recipe. It worked perfectly. In fact, all of us agreed the pasta texture is SO much better than it is when we follow the box rules. See? Rules are for breaking, kids.
Before you go make this dish, just know I only tested it with the brands listed, so you might get different results with another brand of pasta or sauce. I recommend only using small’ish shapes (elbow, rotini, penne, etc.). If you try it, let me know in the comments and tell me if you tried with another brand of pasta and/or sauce.
3-Ingredient No Boil Gluten-Free Pasta Dinner
1 box (12 ounces) Ronzoni gluten-free Rotini pasta
1 jar (25.5 ounces) Muir Glen organic tomato & basil pasta sauce
1 jar (from the pasta sauce) of water, minus about 1/3 cup
Optional: cheese (that’s herb goat cheese on top of my dish) and chopped parsley
Heat your oven to 425F.
Pour dry (uncooked) pasta into a large baking dish (9×13-inch or 11×7-inch).
Pour pasta sauce over pasta, then add water. I filled my pasta sauce jar almost full of water, put the top back on and gave it a shake. Pour water over pasta and sauce in pan; stir.
Place the pan in the oven, set the timer for 30 minutes, and it’s done!
Remove your pasta from the oven, gently stir and top with cheese and parsley, if desired.