Farmhouse Baked Ziti with Bison

This bubbling baked ziti brings out the best of modern farmhouse comfort with lighter, cleaner ingredients and a boost of veggies. Instead of traditional beef and cheese overload, it uses lean ground bison, gluten-free pasta, and layers of fresh flavor without anything heavy or artificial.

When I first tried bison in pasta bake during a family weekend, it became my go-to because everyone asked for seconds without realizing how healthy it was.

Ingredients

• Gluten-free ziti or penne pasta: brings that classic baked pasta texture without gluten
• Olive oil: adds richness and helps brown the bison and veggies perfectly
• Ground bison: provides bold flavor yet is leaner than beef so the dish feels lighter
• Zucchini: adds a delicate sweetness and keeps each bite juicy and fresh
• Mushrooms: deepen the umami and pair well with the red sauce
• Sugar-free marinara sauce: delivers rich flavor without extra sugar look for one with simple tomato ingredients for the best taste
• Shredded Manchego cheese: melts golden and creamy even if you are not strictly dairy-free it is a wonderful choice for sharp flavor
• Dairy-free Parmesan: gives a nutty cheesy finish that melts well and suits various dietary needs
• Dried Italian herbs (optional): bring extra depth and tie all the flavors together choose a quality herb blend for best results
• Fresh basil or thyme: add a garden-fresh lift at serving if desired

Step-by-Step Instructions

Preheat and Prepare:

Get your oven ready by setting it to 375 degrees Fahrenheit. Lightly grease a rustic baking dish so your ziti does not stick and cleans up easily later

Cook the Pasta:

Bring a pot of salted water to a rolling boil. Add your gluten-free pasta and cook until just al dente about one or two minutes before the package says it is done. Drain well and set aside because it will finish cooking in the oven

Sauté the Veggies and Bison:

Pour olive oil into a large skillet and set it over medium heat. Crumble in the ground bison and cook for three to four minutes until browned breaking it up as you go Add the diced zucchini and sliced mushrooms stirring to mix well Cook everything for five minutes until the veggies are tender and the pan smells savory Pour in the marinara sauce and stir to coat everything evenly Simmer on low for five minutes until the mixture thickens and the flavors come together Taste and add salt pepper or a pinch of herbs if you love a little more depth

Assemble the Dish:

Mix the cooked pasta with your meat and veggie sauce right in the skillet or a large bowl Stir gently to combine without breaking up the noodles Spoon the mixture evenly into your prepared baking dish Spread it out so the cheese toppings will melt across every bite Sprinkle shredded Manchego and dairy-free Parmesan evening it over the top. Add dried Italian herbs if you want extra aroma

Bake:

Place uncovered in your preheated oven for twenty to twenty five minutes Bake until the cheese melts into a golden bubbly layer and the edges are just turning crisp

Save

Manchego is my favorite part because it melts so beautifully and adds a nutty zest My kids always get excited to help sprinkle the cheese and argue over the bubbliest corner slice This dish is the star at our family game nights

Storage Tips

Let leftovers cool completely then store them in an airtight container in the refrigerator up to four days For meal prepping you can portion into smaller containers and freeze for up to two months When you are ready to eat reheat at three hundred fifty degrees Fahrenheit covered until hot throughout This helps keep the pasta from drying out

Ingredient Substitutions

You can easily swap ground bison for ground turkey or chicken for a milder taste or try cooked lentils for a vegetarian twist Any shape of gluten-free pasta holds up well but penne or rigatoni are my favorites If you want a fully dairy-free top use shredded vegan mozzarella instead of Manchego and add extra fresh herbs for flavor

Serving Suggestions

Baked ziti shines next to a simple green salad with lemon vinaigrette or a crisp slaw For a heartier table serve with roasted broccoli or a rustic bread for catching any extra sauce At parties I sometimes slice it into squares and serve it with cocktail picks for an appetizer version

A Bite of the Modern Farmhouse Story

Baked ziti has roots in classic Italian-American comfort but this version celebrates fresher tradtions and inclusive eating like gluten-free swaps and lean proteins My farmhouse spin is all about hearty flavor without heaviness bright veggies and sharing a table with everyone you love

Recipe FAQs

→ Can I prepare this ziti ahead of time?

Yes, assemble the dish and refrigerate unbaked for up to 24 hours. Bake just before serving for best texture.

→ Is ground bison a healthier choice?

Bison is naturally lean, lower in fat than beef, and has a rich, savory profile that enhances this ziti.

→ Will gluten-free pasta hold up while baking?

It bakes perfectly if cooked al dente first—avoid overcooking to prevent mushiness during baking.

→ What are good dairy-free cheese options?

Dairy-free Parmesan and vegan mozzarella are great substitutes, keeping the topping bubbly and golden.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 4 days or freeze portions for up to 2 months; reheat before serving.

→ Can I add more vegetables?

Absolutely! Spinach, kale, or red bell peppers make tasty additions and boost nutrition.