Gluten Free Baked Macaroni with Spinach and Cheese

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A robust tomato pasta sauce envelops elbow noodles, ground turkey, creamed spinach, Parmesan and melted mozzarella cheese; there’s a lot to love in this dish.


  • 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


Bring a large pot of salted water to a boil and add the Hodgson Mill 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 add spinach, cooking and stirring until wilted, about 2 minutes.  Remove skillet from heat and stir in cream cheese, milk and Parmesan until well combined.  Transfer spinach 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. Spray a 13 x 9-inch baking pan with non-stick cooking spray and spread half of the meat sauce evenly around the bottom.  Top meat sauce with elbow noodles. Next, spoon spinach mixture over noodles and sprinkle with 1 cup of mozzarella cheese.  Spread remaining meat sauce evenly over spinach.  Sprinkle remaining mozzarella cheese and Parmesan cheese over meat sauce.  Cover dish 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

Adapted from Unbelievably Gluten Free

See the blog entry for this recipe for step-by-step instructions and pictures.

Makes approximately 6 to 8 servings Print this Recipe

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