Caprese Meatball Bake

By With Salt and Wit
A new spin on the classic pasta bake. This version substitutes pasta with quinoa for a gluten-free Italian meal.
  • Course: Entrée


  • fresh mozzarella
  • of your favorite meatballs
  • of your favorite pasta sauce
  • optional: thinly sliced basil
  • shredded mozzarella
  • uncooked quinoa


  1. Place the quinoa in a large bowl. Add water to cover. Let soak for 15 minutes. (This is optional, but it helps the quinoa to cook faster.)
  2. Preheat oven to 375 degrees F. Grease a 3.5-quart oval baking dish or a 9x13 baking dish.
  3. Rinse the quinoa with water. Then add to prepared baking dish. Add the pasta sauce. Season with salt and pepper, if desired. Stir to fully incorporate.
  4. Sprinkle the mozzarella evenly over quinoa. Then add the meatballs, evenly over cheese.
  5. Lay the sliced mozzarella over the meatballs, trying to cover the dish completely.
  6. Place the dish in the oven and cook for 35-40 minutes, or until quinoa is cooked through and the cheese is melted and bubbly.
  7. Remove from oven and sprinkle with the thinly sliced basil, if desired.