Gluten-free Pastas are often soggy and limp. Our favorite is Tinkyada rice pasta, which is true to the promise on weird purple packaging, "Can withstand quite a bit of overcooking without becoming soggy."
We made this pasta ourselves by frying up garlic and an onion, adding carrots and meat, throwing in frozen peas and finally a can of tomato paste and half a packet of sketti seasoning. Then we let the whole thing simmer for half and hour. This can be as quick as you need.