Gluten Free Baked Macaroni with Spinach and Cheese

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A robust tomato sauce envelops elbow noodles, ground turkey, creamed spinach, Parmesan and melted mozzarella cheese.


  • 1 box Hodgson Mill Gluten Free Elbows
  • 1 Tbsp olive oil
  • 1 10 oz bag fresh spinach
  • 2 oz cream cheese
  • 1/3 cup milk
  • 1/2 cup Parmesan cheese, grated
  • 1 Tbsp olive oil
  • 1 1/2 cup ground turkey
  • 1 26 oz jar gluten free tomato basil pasta sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 cups mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese


Preheat oven to 375ºF. Prepare a 9x13-inch baking pan with nonstick spray. 

Bring a large pot of salted water to a boil and add the Gluten Free Elbow noodles; cook for 4 minutes. Do not overcook.  Drain and set aside.  Heat olive oil in a large skillet over medium heat and stir in spinach until wilted, about 2 minutes.  Remove from heat and stir in cream cheese, milk and Parmesan until melted and combined.  Transfer mixture to a bowl and set aside.  

Wipe out skillet and heat olive oil over medium heat.  Add turkey and cook until meat is browned and cooked through.  Stir in pasta sauce, garlic, oregano and basil; set aside. Spread half of meat sauce evenly around bottom of prepared pan  Top meat sauce with a layer of elbows. Next, spoon a layer of spinach-cheese mixture over noodles, then sprinkle with 1 cup of mozzarella cheese.  Spread with remaining meat sauce  and finish with remaining mozzarella and Parmesan cheese. 

Cover dish loosely with aluminum foil and bake in a 375oF oven for 30 minutes.  Remove foil and continue baking for 10 more minutes or until cheese is melted and begins to brown on top.  Serve warm

Makes about 6 to 8 servings Print this Recipe

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