Gluten Free Baked Penne along Roasted Vegetables
February 1, 2015
Category
Dairy Free Decadence
Earth Empowering Entrees
Gluten Free Goodness
I Adore You Vegan
Love Yourself Wellness Options
Non-GMO Nirvana
Sugar Free Sensation
Superbly Soy Free
This gluten free baked penne along roasted vegetables recipe was submitted by Joetta. The veggies came from the hospital garden. What organic love would you add?
Gluten Free | Non-GMO | Sugar Free | Soy Free | Dairy Free* | Vegan*
Gluten Free | Non-GMO | Sugar Free | Soy Free | Dairy Free* | Vegan*
Notes
** to create the dairy free vegan option, substitute the cheese for vegan cheese and plain coconut yogurt.
Ingredients
- 16 oz gluten free penne pasta (non-GMO please)
- 1 sliced red onion*
- 1 zucchini, sliced*
- 1 yellow squash, sliced*
- 1 red pepper, seeded and sliced into bite size pieces*
- 1 cup portabella mushrooms, sliced*
- 4 cups marinara sauce
- ½ cup provolone cheese*
- 1 ½ cup plain, greek yogurt*
- 1 cup mozzarella cheese, shredded + ½ cup reserved*
- 4 Tbsp parmesan cheese*
Instructions
- Preheat oven to 400° F.
- Cook pasta until just al dente (pasta will cook more in the oven). Drain in colander. Set aside.
- Layer ingredients. Alternating sauce, pasta, cheese, marinara, and veggie in a 9 x 13 pan. Top with remaining ½ cup mozzarella cheese.
- Bake for 30 minutes or until cheese is lightly golden and bubbly. Let stand for 15 minutes to set-up before serving.
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