Baked Vegetable Penne (Gluten Free)

Domestic Divas Blog "Baked Vegetable Penne"

I realize it's been a little while since I posted here, but I've had so much going on lately!

My debut novel The 13th Continuum publishes on April 19, 2016. How cool is that? That and everything that goes along with it has been taking up a ton of my time. BUT...I've been getting back to the farmers market lately and cooking up some fun dishes, so I thought I'd share a recent one. 

I'll warn you—this is comfort food.

Yup. No doubt about it.

It's a classic Baked Penne with vegetables and gluten-free pasta. I used a brown rice based penne, but almost any sort of pasta would work here. I filled in the layers with fresh ricotta and summer heirloom squash, purple bell peppers, and spinach, but almost any sort of veggie combo would work. It's topped with organic mozzarella cheese for lots of yum factor. 

Any questions?

This dish can be made a day ahead and then baked when the time comes. It also keeps great leftover (it may even be better a day later). Enjoy!

Domestic Divas Blog "Baked Vegetable Penne"

Baked Vegetable Penne (Gluten Free)

Baking time: 40 minutes

Serves 6 to 8 people

Gluten free; vegetarian

Ingredients

1 pound gluten free penne (or other pasta)

2 cups shredded mozzarella cheese

1 1/2 cups fresh ricotta cheese

1 egg

pinch of nutmeg

2 cups zucchini, sliced

4 cups fresh baby spinach

2 red bell peppers, seeded and chopped

3 cloves of garlic, peeled and chopped

2 tablespoons extra virgin olive oil

1/4 cup chopped fresh basil (optional)

24-ounce jar of tomato sauce

salt and freshly ground pepper to taste

Directions

1. Preheat the oven to 375 degrees. 

2. Heat the olive oil over medium, then add garlic and saute for 30 seconds. Add the zucchini and bell peppers and saute until becoming tender (about 5 minutes). Add the spinach and stir, letting it cook down. Fold in the fresh basil if desired. Season the vegetable mixture with salt and pepper to taste.

3. Meanwhile, cook the pasta in a pot of salted water until al dente (about 7 minutes). Drain and return to the pot. Toss the pasta with the jar of tomato sauce. 

4. To make the ricotta mixture, beat the egg in a mixing bowl. Add the ricotta and 1 cup of the mozzarella and stir together until smooth. 

5. Spray a baking pan (8x12 in.) with nonstick cooking spray (or any oil will work). Spoon half of the pasta and sauce mixture into the bottom. Spread the vegetables on top of the pasta, and then spoon the ricotta mixture over the vegetables in an even layer. Top with the rest of the pasta and sauce, and then finish by sprinkling the remaining mozzarella cheese over the top. 

6. Bake in the oven for about 40 minutes, or until the it's heated and the cheese is melted and starting to brown. Let rest for 10 minutes before serving. Enjoy!