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Gluten-Free Veggie Pasta Bake

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Total Time (minutes)
55
Difficulty
1
Servings
6
Ingredients
14
Total Prep Time: 25 minutes
Calories Per Serving: 286
Nutrients

Nutrition Facts

2 cups

Amount per serving
Calories 286 Calories from fat: 99
% Daily Value*
Fat 11 g 14 %
Saturated 2 g 11 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 3 g %
Cholesterol 10 mg 3 %
Sodium 494 mg 21 %
Potassium 477 mg 10 %
Carbohydrate 36 g 13 %
Fiber 10 g 35 %
Sugars 10 g
Protein 17 g
Vitamin A 35 %
Vitamin C 35 %
Calcium 10 %
Iron 20 %
Vitamin E 8 %
Thiamin 8 %
Vitamin B6 15 %
Magnesium 8 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • Nonstick cooking spray
  • 1 box (8 ounces) chickpea penne pasta
  • 1 tablespoon olive oil
  • 2 medium DOLE® Carrots, chopped
  • 1 medium DOLE® Red Onion, chopped
  • 1 small head DOLE® Cauliflower, cut into small florets
  • 1½ packages (8 ounces each) DOLE® Mushrooms, sliced
  • 1 package (6 ounces) DOLE® Baby Spinach
  • 3 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • 2 cups low sodium marinara sauce
  • ½ cup low-moisture part-skim mozzarella cheese
  • ⅓ cup grated Parmesan cheese

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.

Chef Tip: 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.

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Gluten-Free Veggie Pasta Bake Prep Time:25 minutes Cook time:55 minutes Serves: 6
Nutrition facts: 286 Calories, 11 grams fat
Ingredients: Nonstick cooking spray, 1 box (8 ounces) chickpea penne pasta, 1 tablespoon olive oil, 2 medium DOLE® Carrots, chopped, 1 medium DOLE® Red Onion, chopped, 1 small head DOLE® Cauliflower, cut into small florets, 1½ packages (8 ounces each) DOLE® Mushrooms, sliced, 1 package (6 ounces) DOLE® Baby Spinach, 3 garlic cloves, minced, 1 teaspoon Italian seasoning, ½ teaspoon salt, 2 cups low sodium marinara sauce, ½ cup low-moisture part-skim mozzarella cheese, ⅓ cup grated Parmesan cheese, Directions: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.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.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.Chef Tip: 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.