Pasta Bake

Pasta Bake

Like many other of my recipes, the idea for this pasta bake came out of necessity. I had some leftover pasta sauce in the fridge that I wanted to use up, and also some shredded mozzarella. So I thought, why not make my baked macaroni and cheese, substituting pasta sauce for the yogurt and mozzarella for the cheddar?

The result is a delicious, gluten-free pasta bake that my kids love and is very easy to make. While it’s a bit too high-carb for my husband and for me, I do feed my growing teenage kids a higher-carb diet, and this is perfect – tasty, easy and filling.

Pasta Bake
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Gluten-Free, Sides
Yield: 8 servings
Ingredients
  • 1 teaspoon olive oil for the baking dish
  • 2 cups spaghetti sauce (Rao's is delicious and has a clean ingredients list)
  • 2 cups whole milk
  • 1 (12oz) box brown rice pasta (I used Jovial’s fusilli)
  • 2 cups shredded mozzarella
Instructions
  1. Preheat oven to 375 degrees F. Grease a 9 X 13-inch baking dish with olive oil.
  2. In a large bowl, whisk together the pasta sauce and milk. Stir in the pasta and 1 ¾ cups of the cheese.
  3. Cover the pan tightly with foil and bake 30 minutes. Uncover, stir, sprinkle with the remaining cheese, and bake 30 more minutes, until browned. Allow to rest 10 minutes before serving.
Nutrition Per Serving
Calories: 286; Fat: 9g; Saturated fat: 4g; Carbohydrates: 36g; Sugar: 4g; Sodium: 252mg; Fiber: 2g; Protein: 12g

Pasta Bake

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