I am so excited about this recipe! I have never had baked ziti because I am allergic to dairy. I saw a baked ziti recipe and thought I can definitely make this gluten and dairy free. I am very thankful for the brands that made this recipe possible kitehill, jovial, raos, and followyourheart!!
This is a super easy recipe and takes under 3 hours to cook. It’s a crockpot recipe so you can throw it in and get on with your busy life:)
Ingredients:
1 and 1/2 (25 ounce) jars of pasta sauce, I use Rao’s because it has clean ingredients.
1 can (15 oz) tomato sauce
1 box (12 oz) Gluten Free uncooked penne pasta, I use the Jovial brand.
2 (8 oz) Dairy Free ricotta cheese, I use the Kite Hill brand.
2 eggs
1/2 cup freshly chopped basil
2 cups of freshly grated parmesan cheese, I use Follow Your Heart brand.
1 cup shredded mozzarella cheese, I use Daiya brand.
Directions:
In a medium bowl, combine dairy free ricotta, eggs, and basil in a bowl. Stir well.
In a large mixing bowl, add the tomato sauce and jar and a half of marinara sauce. Stir well.
Use a large crockpot, preferably 6 qt and grease the bottom. I used olive oil spray.
Add 2 cups of sauce onto the bottom.
Add 1/3 the box of penne.
Add half of the bowl of cheese mixture and spread evenly or at least attempt to ;)
Add parmesan cheese, I added about 1 cup so there is an enough to cover the cheese mixture.
Repeat steps 4 - 7
Add the remainder of the penne pasta.
Add the remainder of the pasta sauce which is about 1 ½ cups.
Sprinkle some parmesan cheese on top.
Cook on high for 2 - 3 hours.
After 2 - 3 hours, cover the top with dairy free shredded mozzarella and let cook for another 30 minutes until the cheese is melted.
Serve warm.
Enjoy!!
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