Simple yet versatile, in this week’s Goodbye Gluten, junior Ashvita Girish guides through her gluten-free baked pasta recipe. It contains fresh ingredients like zucchini and mushrooms, but the dish can be altered in numerous ways to one’s liking.

Baked pasta

Ashvita Girish, Staff Reporter

When I am in a crunch and want a quick meal, this is my go-to recipe. Pasta is one of the simplest dishes to make, but baking makes a huge difference that takes this simple meal to another level. The couple minutes in the oven transforms the cheese layer into a bubbly crust that everyone loves. This pasta is a great hit with my 10-year-old brother and his friends because whenever they come over they can customize their pasta and prepare their own little tray.

Ingredients

4 servings of gluten-free pasta
Marinara sauce
4 mushrooms
1 onion
1 zucchini
Cheddar cheese
Goat cheese

Directions

Boil and drain the pasta.
Saute the chopped onions in a pan until they are golden brown.
Add the mushrooms and zucchini and cook for three minutes
In a baking dish, layer the pasta, vegetables, and marinara sauce.
Top with a generous layer of cheddar cheese and goat cheese.
Bake in the oven for 5-8 minutes until the cheese browns and bubbles.
Serve hot.