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
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.
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