3G Baked Penne – Grown Up Gourmet & Gluten Free

I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes  so I whipped this version of a baked penne – for grown ups.  I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.

If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min.  Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin).  Heat some Honey – Oat  Gluten Free Bread for dinner and use the roasted garlic instead of butter.  To shorten the prep time, use minced garlic.

Gourmet Baked Penne

Mix

4 cups cooked penne

with:

ricotta spinach basil oregano garlic mixed with penneBaked Gourmet Gluten Free Pennesingle serving 3G Baked Penne2 cups ricotta cheese

1 egg (slightly beaten)

3 dashes Franks Red Hot

1/2 cup steamed and drained spinach

1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)

salt to taste

1 tsp minced garlic (or roasted garlic – see above)

1/8 tsP black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 c shredded mozzarella

2 TB parmesan cheese

Once blended pour into a greased casserole dish, top with

plus 1/8 – 1/4 c shredded mozzarella cheese

Cover and bake at 350 for 30 minutes.  Raise heat to 400 and uncover for last 7 min.

Serve & enJoy.  Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!

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