No Boil GF Creamy Lentil Pasta Bake

No Boil lentil pasta bake

One of the things I miss since going gluten-free is being able to bake pasta without boiling it. Gluten-free pasta is pretty finicky. Too much cooking and it turns to mush. So I decided to try a no-boil bake. To my surprise, this pasta turned out fantastic! My family loved it so much there were no leftovers. This is a quick and easy one dish wonder. It is creamy, the pasta isn’t mushy, and the spinach, cheeses and tomato sauce merry well. This is perfect for a vegetarian dish. The lentil pasta provides a good source of protein. enJOY!

No Boil GF Creamy Lentil Pasta Bake

  • Servings: 8-10
  • Difficulty: Easy
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4 1/2 cups prepared spaghetti sauce (I make a meat based spaghetti sauce with onions and fresh garlic)
2 cups fresh spinach, chopped
1 24 oz tub of cottage cheese (I use Daisy brand)
1/2 cup grated Parmesan cheese, divided
1 16 oz block mozzarella cheese, shredded
1 Tbsp dried parsley + more for sprinkling
1/4 tsp salt
1  cup of water
1 12 oz package Green Lentil Rotini (I use Tolerant brand)


  1. Preheat oven to 350 degrees.
  2. In a bowl, mix cottage cheese, dried parsley, 1/4 cup Parmesan cheese, and salt.
  3. In a 9×13 baking dish, add 2 cups of prepared sauce.
  4. Add the entire box of Lentil rotini.
  5. Pour 1 cup of water over the noodles.
  6. Sprinkle the chopped spinach over the noodles.
  7. Scoop the cottage cheese mixture over the spinach.
  8. Pour the remainder of prepared spaghetti sauce over the cottage cheese mixture.
  9. Sprinkle the mozzarella cheese and 1/4 cup Parmesan cheese over the sauce.
  10. Sprinkle with parsley.
  11. Cover with foil and bake at 350 degrees for 50-60 minutes. Uncover and bake for 5-10 minutes until cheese is melted and lightly browned and bubbly.

T-Tip: This is a great recipe to prepare and freeze. Use one portion for now, and freeze a batch for later.

T-Time Saver: For a quick chop, use a food processor to chop the spinach. Pulse a few times and you are done!