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5 from 1 vote

Easy Weeknight Pasta - Gluten Free, Dairy Free

This is my go-to weeknight meal when we need something quick and I don't have the energy for much cooking. Make a double batch and you'll have leftovers for lunch!
Servings 6
Prep Time 10 mins
Cook Time 30 mins


  • 1 lb ground chicken beef, turkey, pork, or bison can be used
  • 1 onion peeled and diced
  • 1 green bell pepper diced
  • 50 oz marinara sauce
  • 12 oz gluten free pasta I used farfalle
  • 1 tbsp olive oil
  • parsley (optional) chopped, for garnish


  • Heat your olive oil in a large skillet over medium heat.
  • Add in your vegetables and meat. Break up the meat in to small, bite sized pieces. Stir occasionally and continue to cook until the meat is cooked through. This usually takes me about 7 minutes. Salt and pepper to taste.
  • Set the heat to low and stir in your marinara. Continue to simmer for about 20 minutes, covered. Be sure to stir it occasionally so the bottom doesn't burn. Taste for seasoning and add more salt and pepper if needed.
  • While the sauce is simmering, cook and drain your pasta according to the packaging directions.
  • Once the pasta is cooked and the sauce has simmered for about 20 minutes, add your drained pasta back to the cooking pot and carefully pour in your sauce. Fold your sauce in to the pasta gently so you don't break the pasta up in to pieces.
  • Garnish your pasta with some freshly chopped parsley or basil, and serve hot.
Calories: 392kcal
Course: Main Course
Cuisine: Italian


Calories: 392kcal | Carbohydrates: 57g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 898mg | Potassium: 1238mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1097IU | Vitamin C: 34mg | Calcium: 41mg | Iron: 4mg