Ashvita Girish
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.
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.