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Gluten-Free Veggie Pasta Bake

Gluten-Free-Veggie-Pasta-Bake_1440_754
25 Minutes Total time 25 Minutes Prep time 286 Calories

Ingredients

Allergens: Milk and Other Dairy

Directions

  1. Preheat oven to 375°F. Spray 13 x 9-inch baking dish with nonstick cooking spray. Prepare pasta as label directs; drain and return to saucepot.
  2. Heat oil in a large skillet over medium-high heat. Add carrots, onion and cauliflower; cook 8 minutes or until tender, stirring occasionally. Add mushrooms and spinach; cook 6 minutes or until mushrooms are tender and spinach wilts, stirring occasionally. Add garlic, seasoning and salt; cook 1 minute, stirring frequently. Stir in marinara; transfer to saucepot with pasta and toss. Makes about 12 cups.
  3. Transfer pasta mixture to prepared dish; sprinkle with cheeses and cover with foil. Bake pasta 20 minutes; remove foil. Bake 10 minutes or until cheese is golden brown.

Tips & tricks

To freeze pasta, proceed through step 3, but do not bake. Tightly wrap with a layer of plastic wrap then foil and freeze up to 3 months. Remove plastic wrap; bake pasta from frozen, covered with foil, at 375°F for 30 minutes. Uncover and bake 15 minutes or until cheese is golden brown and internal temperature reaches 165°F.

Vegetarian Gluten-free Frozen 2 Mains Dinner Kid-Friendly Milk and Other Dairy

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