Gluten Free Baked Macaroni with Spinach and Cheese

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Dietary: Gluten-Free, Peanut-Free, Tree-Nut Free, Whole Grain

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

Prep: 15 min
Total Time: 45 min
Yield: 6-8 servings


  • 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.