Gluten Free Dinner Ideas – My Gluten Free Cucina

Whole Roast Chicken

Everyone loves a traditional roast chicken dinner. It’s a great option for a casual get together, or even on a holiday when a turkey is just too large.

Don’t be intimidated by roasting a whole chicken, it’s easy and makes a beautiful presentation. In this post, I’ll show you how to prepare a bird that is golden brown on the outside, moist and juicy on the inside. Lemon, garlic and fresh herbs really bring out the flavor.

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Ingredients:

4-6 lb. roasting chicken
1 stick butter, softened
2 lemons, zested
several sprigs of fresh rosemary and thyme
1 whole head of garlic
2 tbsp. olive oil
salt and pepper to taste
1 large onion, peeled and quartered
cooking spray

Preparation:

Wash and dry the lemons and herbs. Zest both lemons and cut in half (Need a zester?).

Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat. A simmer mat is great for this application. Turn the cloves every 10 minutes until softened.

Mince half of the rosemary and thyme and add to the butter along with the lemon zest. Mash it together with a fork.

-Preheat the oven to 425º. Remove the giblets packet from the chicken.

-Rinse the chicken, inside and out and pat dry. Mist a roasting pan or casserole with cooking spray and set the chicken breast side up.

-Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.

-Rub the butter mixture all over the chicken, be sure to coat the wings and legs. Season with salt and pepper.

-Tie the legs together. Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.

Roast uncovered for 1 to 1-1/2 hours, or until a thermometer inserted into the thigh registers 165º. (A 4 lb. chicken will cook in just over an hour but allow a full hour and a half for a 6 lb. bird.)

The skin should be nicely browned. Be sure to let it rest for 10 minutes before carving.

Notes ♪♫ I got a whole chicken (4 lb.) for just $4.00! From that little chicken I had a great dinner, with leftovers. The carcass and wings went into the stock pot for a big pot of soup that I shared with a neighbor, so nothing was wasted. With today’s prices I’d say that’s quite a value!

Originally posted 02/23/2020 Rephotographed 03/11/2025

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Spinach and Ricotta Beef Rolls

It’s no secret I’m a little obsessed with bundled meat recipes! Check out these thin slices of beef, rolled and stuffed with a spinach ricotta filling. The rolls are then wrapped in prosciutto and baked. Oh my! The meat was so tender, this dish would be a wonderful choice for date night or a small dinner party.

You won’t find any strange ingredients in this recipe. All are naturally gluten free and commonly available. I am fortunate to live in an Italian neighborhood, where thin sliced top round is sold for making Bracciole. If you don’t see it in the meat case, ask your butcher.

Ingredients:

6 oz. bag baby spinach
1 clove of garlic
2 tbsp. olive oil
1 cup ricotta cheese
4 oz. prosciutto, thin sliced
1¼ lb. top round cut into 1/4″ thin slices.
1 tbsp. honey
salt and fresh ground pepper to taste

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Preparation:

Heat olive oil in a nonstick skillet with a lid. Cut the garlic clove in half and add to the oil. Cook for 2 minutes over low heat to infuse the oil with garlic flavor.

Add all of the spinach to the skillet. It looks like a lot, but it will cook down. Cover and cook for 10 minutes total, stirring after 5 minutes.

What did I tell you? 😉

Drain the spinach, let it cool slightly then stir in the ricotta (discard the garlic). Season with a pinch of salt and fresh ground pepper.

Cover your work surface with wax paper or plastic wrap. Lay out the beef slices and spread the spinach ricotta mixture over each one.

Starting at the short end, roll the slices up into a bundle.

Next, wrap each meat bundle in 1-2 slices of prosciutto.

Cover and refrigerate the meat bundles for 2-3 hours.

Preheat the oven to 400º. Set up a roasting pan with rack and mist with cooking spray.

Secure each bundle with a toothpick. Place the beef rolls on the rack and bake for 30 minutes.

Brush the tops with honey during the last 5 minutes of baking.

Cover and let it rest for 10 minutes before slicing. Serve over pasta or risotto. Leftovers can be warmed in the microwave and are just as good the next day!

Notes ♪♫ I hope you loved this recipe and plan on giving it a try! Check out some of my other bundled meat recipes, not only for beef, but chicken and fish too! Bracciole, Italian Skirt Steak Rolls, Chicken Cordon Bleu, Crab Stuffed Sole.

Originally published 10/26/2021 Updated and rephotographed 4/02/2025

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Spicy Brick Chicken

Here’s a recipe that I haven’t made in many years. Why I don’t know, because it is truly delicious! The spicy marinade, along with the cooking technique are what give this chicken its gorgeous color and juicy meat.

The preparation begins with splitting the chicken down the middle (but not all the way through) and opening it up flat. In culinary terms, this method is referred to as “spatchcocking” the chicken. Then, after a few hours in the fridge with a spicy marinade, the chicken is cooked skin side down in a heavy skillet, weighed down with a brick to ensure continuous contact with the surface of the pan. The finished dish is incredible!

Now, if you can purchase a chicken and have it split or “spatchcocked” right at the meat counter that’s great. But if not, don’t worry! The technique is quite simple, and you can do it yourself with a good pair of kitchen shears.

I used a stainless-steel braising pan for this recipe. A cast iron skillet or Dutch oven would be ideal, if you have one and can lift the pan in and out of the oven (add a brick to that and it’s pretty heavy!). Either way, you need a pan that can go from stovetop to oven.

Note ♪ DO NOT use a nonstick pan!

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Ingredients:

5 lb. whole chicken, spatchcocked
2 tbsp. peppercorns
2 tbsp. coriander seeds
1 tbsp. fennel seeds
1 tsp. paprika
1/4 tsp. cayenne
1 tsp. cumin
1 tsp. turmeric
1 tsp. salt
1/4 cup olive oil + 2 tbsp. divided
1 tbsp. butter
zest and juice of 1 lemon

Preparation:

If you have shied away from spatchcocking a chicken, or have always had it done by the butcher, don’t worry! It’s not hard and I did mine right in the sink. All you need to do is turn the chicken breast side down and use a good pair of kitchen shears to cut along both sides of the backbone. Remove the backbone and discard. Turn the chicken over and give it a sharp rap in the center to break the breastbone so that it lays flat. Yes, that’s it!

Rinse the chicken thoroughly and pat dry. Place it in a rectangular glass baking dish.

To make the marinade, toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant. Grind in a coffee grinder. Transfer to a small bowl with the paprika, cayenne, cumin, turmeric and salt. Whisk in 1/4 cup olive oil, lemon juice and zest.

Now rub the chicken all over with the spice mixture. Cover and refrigerate for 4 hours.

Wrap the brick in aluminum foil.

Preheat the oven to 400º. Heat your stainless-steel pan or Dutch oven on the stovetop and add the remaining 2 tbsp. olive oil and 1 tbsp. butter. Place the chicken in the pan skin side down and cover immediately with the brick. Cook over medium heat for 15 minutes to develop a crust.

Transfer to the oven and continue cooking for 45 minutes to an hour or more, depending on the size of the chicken. Use a thermometer to check for doneness, 160-165º

Carefully remove the brick, turn the chicken, skin side up onto a serving platter and bring it to the table for a gorgeous presentation!

Look at the color! Beautifully browned and the meat is so moist! The marinade is so aromatic, and I know you are going to love the flavor.

Notes ♪♫ Now you know why I keep a brick in my kitchen cupboard! Yes, it is an unusual accessory to have in the kitchen but now that I’ve shown you how I used it in this recipe you may want to pick one up on your next trip to the hardware store or home improvement center!

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Gluten Free Shrimp Fra Diavolo 🔥

Fra Diavolo is a spicy tomato sauce traditionally paired with pasta and seafood. It’s a simple sauce made with a generous amount of crushed red pepper flakes. You can adjust the heat to your liking, I usually plan on 1/2 tsp. per serving. Do you like it spicy? 🔥🔥🔥

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2 Servings

Ingredients:

3 tbsp. olive oil, divided
1 lb. shrimp, peeled and deveined (I used 16-20 per pound count)
4 cloves garlic, crushed and coarse chopped
1 tsp. red pepper flakes (or as much as you like)
1 can (14.5 oz.) fire roasted diced tomatoes
salt, to taste
1/2 tsp. oregano
4 oz. gluten free pasta (I used Jovial capellini)
fresh Italian parsley, for garnish

Preparation:

Heat a large skillet with 1 tbsp. olive oil and boil a large pot of salted water for the pasta. Partially cook the shrimp, about 1 minute per side.

Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.

Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.

Cook the pasta to 2 minutes less than package directions. With 4 minutes to go on the pasta, add the shrimp to the sauce.

Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️

Transfer to serving bowls and garnish with fresh Italian parsley.

I absolutely love the spice in this dish! If you prefer something milder though, you can try my Shrimp Scampi recipe, the sauce is very similar but with a fraction of the heat.

Notes ♪♫ Shrimp size labels are not officially regulated and can differ from one brand to another. What one producer considers large or extra-large may be extra jumbo or colossal to another. That’s why it’s important to go by the count per pound. My shrimp was labeled 16-20, which means there should be 16 to 20 shrimp per pound. I used 16 shrimp (a generous 8 per serving) for this recipe.

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Gluten Free Escarole Bean Soup

Escarole and Beans are a classic Italian combo, and this easy to prepare soup is just bursting with flavor thanks to the addition of Italian sausage.

I was nursing a sore shoulder while I made this, so instead of my usual hand dice I used an electric chopper. It turned out to be quite the time saver, and the coarse mince gave the soup a lot of body. To speed things up even more, I took a shortcut and used canned beans.

This was one delicious soup! I made a big pot and shared with a neighbor, and it got rave reviews! Rumor has it that this soup will cure the common cold, but far be it from me to make medical claims! 😉

6-8 servings

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Ingredients:

2 links gluten free Italian Sausage (pork or chicken)
1 tbsp. olive oil
pinch of red pepper flakes
2 garlic cloves, minced
2 carrots
2 celery stalks
1/2 sweet onion
2 cups gluten free beef broth
6 cups gluten free chicken broth
1/2 tsp. sage
1/2 tsp. thyme
2 cans navy beans
1 small head of escarole
salt, to taste
fresh parsley for garnish
grated cheese for serving
Schar Table Crackers (for serving, optional)

Preparation:

I used a 5-quart Dutch oven, large enough for a generous pot of soup. Begin by prepping the veggies. Mince the garlic, then give the carrots, celery and onion a few pulses in an electric chopper.

Cut the sausage links into 4 pieces and brown them in the pot.

Remove the sausage, transfer to the electric chopper and pulse a few times to break it up. Leave any oil from the sausage in the pan and add 1 tbsp. olive oil. Add the red pepper flakes and garlic, stir and cook for 30 seconds. Don’t walk away, the garlic can burn very quickly!

Next add all of the veggies to the pan. Stir and cook for 1-2 minutes longer then add back the sausage.

Stir in the beef broth, chicken broth, sage and thyme. Cover and simmer 30 minutes. Drain and rinse 2 cans of navy beans. Rinse the escarole leaves thoroughly and tear them into 2-3″ pieces.

Stir the beans and escarole into the soup. Don’t worry, it will cook down!

Cover and simmer on low for another 20 minutes. Taste for seasoning and add salt if needed. Garnish with fresh parsley and serve with gluten free crackers and/or grated cheese.

Notes ♪♫ Watch ingredient labels on beans and broth. I used Goya navy beans, and Swanson beef and chicken broth. All were labeled gluten free. If you are limiting sodium, choose unsalted beans and broth, the sausage will have enough salt to flavor the soup.

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Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout. Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten? It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives. For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce. It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari. It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets. It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping. In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

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4 servings

Ingredients:

1 cup uncooked long grain white rice
2 cups water
1/2 tsp. salt
14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
1 lb. pork tenderloin
salt and pepper
garlic powder
ginger powder
1 egg
1 tbsp. water
olive oil
sesame oil
cooking spray
gluten free Hoisin sauce
gluten free Tamari, or Coconut Aminos
fresh scallions for garnish
sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool. This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables. Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces. Season the veggies with salt and pepper to taste. Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º. Arrange the tenderloin on a foil lined baking sheet. Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º. Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º. When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans). Whisk the egg with 1 tbsp. water and scramble. Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies. Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger. When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos. The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish. Slice the tenderloin and arrange it over the rice. Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten! Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online. Some of my favorite brands are San J, Sun Luck, and Coconut Secret. Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019 * Updated and rephotographed 11/20/2024

Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps! I can’t remember the last time I made Chicken Marsala. It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver! Each slice weighed about 6 oz. If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

thin sliced chicken breast, about 6 oz. per serving
olive oil
white rice flour
2 tbsp. butter
1/4 cup shallots, sliced
8 oz. package button mushrooms, cleaned and sliced
1 tbsp. fresh minced sage leaves
1/2 cup dry marsala wine (not cooking wine!)
1/3 cup gluten free chicken broth
1/2 cup heavy cream
salt and pepper to taste
8 oz. gluten free penne (I used Barilla)
Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta. Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken. Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate. Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots. Cook for 30 seconds then add the mushrooms and sage. Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta. Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine. I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe. I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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Shepherds Pie Au Gratin

I was planning to make Shepherd’s Pie recently and headed out to the store to pick up the ingredients. Mashed rutabaga is usually my topping of choice for this familiar comfort food, but when I couldn’t find it early in the fall season I started thinking about alternatives.

I did not want to use mashed potatoes, but when I looked in the pantry, it suddenly clicked. This was going to be a nice little twist on my usual Shepherd’s Pie.

I think the white and sweet potato au gratin topping makes for a guest worthy presentation, or a little extra love for any family dinner.

Ingredients:

For the Filling:

This is the same filling I use in my other Shepherd’s pie recipes. Check out my Shepherd’s Pie with Rutabaga, and my Shepherd’s Pie Ramekins.

8 oz. lean ground beef
4 oz. gluten free Italian sausage
olive oil
3 cloves minced garlic
1/2 medium sweet onion, diced
2 cups gluten free frozen mixed vegetables (peas, carrots and corn…)
1/2 tsp. thyme
Salt and pepper to taste
3 tbsp. tomato paste
1 tbsp. gluten free Worcestershire sauce
1 cup gluten free broth (beef, chicken or vegetable)
rice flour, for dusting

For the Topping:

1 white russet potato, sliced thin
1 sweet potato, peeled and sliced thin
2 tbsp. butter
seasoned salt, to taste
1 cup grated Gruyere cheese
1/4 cup grated parmesan cheese
paprika
fresh Italian parsley for garnish

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Preparation:

I made the filling in a stainless-steel pan to give it a good browning. You can actually make the entire dish in one pan, but I’m going to finish it in this pretty pie plate. I wish I could tell you where I got it, it’s decades old but isn’t it perfect for fall?

Heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking up the meat with a spatula to brown.

Add the onion and the garlic.

Next add the vegetables (you can throw them in frozen). Cook for 4 minutes.

Clear a spot in the center of the pan and add the tomato paste. Let it toast for a minute before stirring it into the meat and veggie mixture. Season with salt and pepper.

Next add the broth, along with the thyme and Worcestershire sauce.

Bring to a simmer, then reduce the heat to low and simmer 30 minutes uncovered until most of the liquid has evaporated.

Preheat the oven to 400º and transfer the filling to a pie dish coated with cooking spray.

Use a mandoline to slice the potatoes as thin as possible. Begin arranging the potato slices in a single layer over the filling in a circular pattern. Sprinkle with paprika, top with half the gruyere cheese and half of the parmesan.

Continue layering with the remaining potato slices, the rest of the cheese and pat with butter.

Cover with foil and bake for 30 minutes, then carefully remove the foil (please use gloves and tongs!) and continue baking another 25-30 minutes until potatoes are soft. You can finish it off under the broiler for a few minutes if you like, for color. Garnish with Italian parsley and serve.

Oh, so good! I think this may be my new favorite.

Notes ♪♫ You can slice the potatoes with a knife, but using a mandoline for this task is a real time saver. Plus, all your slices will be uniform in size which means they will cook evenly.

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Gluten Free Ham and Bean Soup

This hearty soup will hit the spot on chilly fall nights. It is one of the best soups I’ve made lately. I shared with a neighbor, who said I outdid myself- high praise indeed. You will be glad to know that most of the ingredients are pantry staples, and you can use canned beans for a short cut. Here are the step-by-step instructions along with some notes on avoiding gluten!

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Ingredients:

1 large, sweet onion, diced
4 carrots, peeled and diced
6 celery stalks, washed and diced
olive oil
sea salt and fresh ground pepper
8 oz. cubed ham (I used Smithfield)
10 oz. mixed beans (I used a half bag of Hambeens)
1 carton gluten free low sodium chicken broth
1 carton gluten free low sodium beef broth
salt free beef bouillon (I used Herb Ox)
1/2 tsp. sage
1/2 tsp. thyme
1 cup cooked corn kernels
Schar Table Crackers, for serving

Note ♪ I used HamBeens 15 Bean Soup blend in this recipe. The package is labeled gluten free. Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease. I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.

Preparation:

Rinse the beans under cold water and drain. Place them in a saucepot and add cold water to cover. Cover and let them soak overnight.

The next morning, drain and rinse again. Add back to the saucepot with COLD water, cover and turn the heat on low. Simmer gently for 2 hours.

Drain and rinse again and set the beans aside.

Heat olive oil in a stainless-steel skillet. Begin sautéing the veggies, beginning with the carrots as they take the longest to cook. Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes. Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.

Hint: Sauté the veggies in olive oil before adding them to the soup for extra depth of flavor.

When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.

Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free. Always check ingredients on prepared foods like ham!

Cook the ham until the liquid reduces and you can see some caramelization on the bottom of the pan.

Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom. Pour the liquid into the stock pot.

Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies. Return the cooked beans to the pot, along with the bouillon, sage and thyme.

Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).

Soup is ready to enjoy with gluten free crackers or bread. Leftovers (if you have any!) can be refrigerated for up to a week. Don’t worry though, it won’t last that long!

Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄). I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me. If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!

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Gluten Free Eggplant Timbale

Eggplant Timbale.

Also known as Timballo, or Timpano, this dish gets its name from the Italian word for “drum” and refers to how the contents are pressed into the pan to create the drum shape. It is truly a dramatic presentation.

It has long been on my culinary bucket list to make this classic Sicilian pasta dish. Labor intensive? Yes, but is well worth the time and effort when you bring this stunning dish to the table. Perfect for Italian Sunday Dinner!

There are many variations of Timbale throughout Italy. The Sicilian style, like this one is traditionally wrapped in eggplant. What else is in it- gluten free penne, meatballs, tomatoes and cheese. Ordinary ingredients perhaps, but this recipe puts them all together in a most impressive presentation! It looks and tastes amazing! Like a classy, sophisticated lasagna.

It took me several hours total to prep the ingredients and assemble the dish, although I made the sauce and the meatballs a day ahead.

Don’t be intimidated by all the steps. In this post I break the recipe down and make it easy for you to follow. You can opt to do some of the prep in advance as I did, or all at once if time permits. Remember to allow for a few hours rest in the refrigerator before baking, as this helps the Timbale to set up and hold its shape.

This dish is often baked in a springform pan, but for a small family, an 8” round baking dish pan works perfectly (although it was a little tricky flipping it over!). For a larger family, use 2 eggplant and make extra sauce, then bake in a springform pan or make 2 of the 8” cake pans.

This is an incredible meal, and you will be surprised at how filling it is. Even with this smaller version you may have leftovers for lunch.

4-6 servings

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INGREDIENTS:

Sauce

28 oz. Can tomato sauce (reserve ½ cup for the meatballs)
4 garlic cloves, minced
1 small onion, diced
1 tbsp. Olive oil
2 tsp. Brown sugar
1 tsp. Basil
½ tsp. Oregano
Fresh ground pepper, to taste

Meatballs

½ lb. Ground beef
¼ lb. Gluten free Italian sausage
½ cup tomato sauce
1 egg
¼ cup gluten free rolled oats
¼ cup potato flakes
¼ cup gluten free seasoned breadcrumbs
¼ tsp. Gluten free Italian seasoning

Eggplant

1 medium eggplant
Olive oil
Salt and pepper
Cooking spray

Pasta

4 oz gluten free pasta (I used Jovial penne)

Other

½ cup ricotta cheese
1/3 cup grated Parmesan cheese
1/4 cup gluten free seasoned breadcrumbs

PREPARATION:

First, make the marinara sauce. Heat a heavy saucepan or deep skillet with 1 tbsp. Olive oil. Add the diced onions and cook, stirring frequently until they are translucent. Add the garlic and stir for 30 seconds. Next add the tomato sauce, reserving ½ cup for the meatballs. Stir in the sugar, basil, oregano and fresh ground pepper. Cover and simmer on low for ½ hour, then remove from the heat and cool to room temperature. Check out this post for more detailed instructions on making a marinara sauce.

Now I can just hear you saying, can’t I cheat and use jar sauce? Of course you can, just be sure it’s gluten free and I’ll never tell! 😉

Next, we will make the meatballs. Whisk together the egg, reserved ½ cup of tomato sauce and Italian seasoning. In a separate bowl, combine the rolled oats, potato flakes and breadcrumbs. Add the beef and sausage to the egg mixture and work it in with your hands. Read more about making meatballs in this post.

When the meat is well combined, add the dry ingredients and continue working the mixture to distribute everything evenly. Line a baking sheet with foil and mist with cooking spray. Form 24 small meatballs (about 1-½ inch) and place them on the baking sheet with space in between. Broil 3 minutes per side on high, then set them aside and cool to room temperature. *Note that I only used one dozen meatballs in this recipe, you will need all of them if you make a double batch or use a larger pan.

For the eggplant, cut off a slice at the stem and one from the bottom so that you can stand it up on your cutting board. If you prefer, peel the eggplant by running a sharp knife down the sides to remove the skin. If you don’t mind the skin, leave it on, it will look beautiful in the finished dish.

Cut one small round off the top then slice the eggplant lengthwise into thin strips, about ¼” wide. I used a mandoline so that my slices would all be the exact same thickness.

Cook the eggplant in a large grill pan brushed with olive oil. Season the slices as you cook them. The goal here is to cook the eggplant just to where the slices are bendable, they will finish cooking in the oven. Don’t crowd the pan, cook it in batches if needed and drain the slices on paper towels.

Finally, cook the pasta to 2 minutes less than the package directions. I recommend Jovial Brown Rice Pasta for this recipe because it holds up well to boiling and baking. After cooking, drain and rinse the pasta under cold water.

And now (finally) we are finally ready for the assembly. Mist your baking pan or springform pan generously with cooking spray. Cut a circle of parchment paper to fit the bottom of your pan and place the small round of eggplant in the center.

Next begin layering the largest slices around the pan, letting them drape over the side, like this. Save a few smaller slices to cover the top.

Whisk together 1 cup of sauce and ½ cup of ricotta cheese. Fold in the pasta, half of the meatballs (about a dozen) and half of the grated cheese, then spoon the mixture over the eggplant and top with more sauce (you can reserve a cup of the sauce for serving).

Fold the eggplant slices inward, then use the smaller slices to fill in the center. Cover with plastic wrap and gently press down on the mixture, so that it will set up in the shape of the pan. Refrigerate for 2-3 hours before baking.

Preheat the oven to 350 degrees. Remove the plastic wrap and sprinkle with the remaining grated cheese and breadcrumbs.

Mist a sheet of foil with cooking spray and cover the pan. Don’t make it too tight, you don’t want the foil to stick. Bake for 30 minutes, then carefully remove the foil and bake 30 minutes more. You should see bubbling on the sides of the pan.

Now for the unveiling. You really could serve it just like this, and I took a lot of pictures in case of a faux pas when I flipped it over!

The easiest way to do this is to run a butter knife around the edges then cover the pan with a plate and quickly invert it. Careful, the pan will still be hot.

TADA!!! There it is! Peel away the parchment paper and let it rest for 10 minutes before serving. I like to garnish with fresh basil.

Slice into wedges and serve with more sauce and grated cheese.

Friends, what a meal! This is not a dish that I will make often, but it is truly a joy for this home cook to say that I’ve done it! And as for being gluten free, I promise no one will even know. You do not have to give up delicious pasta dishes on the gluten free diet, and this recipe is a true testament.

Notes ♪♫ Always check ingredient labels. You know that your pasta and breadcrumbs must be gluten free, but don’t forget to check the sausage. How about that grated cheese? I always buy a block of cheese and grate my own, so I don’t have to worry about additives. For those who cannot have oats, you can add a bit more potato flakes and breadcrumbs to the meatballs.

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