Monday, June 14, 2010

Gluten Free Pasta Bake

This is a bit of a homemade mash that myself and a few friends threw together the other night, but it turned out so delicious I decided I would post.

If you have ever tried to cook a lasagna with gluten free noodles, you will quickly come to realize the only substitute for regular lasagna noodles are made with rice. No pure quinoa or corn noodles are currently sold where I live, which means there is no store bought alternative.

We almost made our own noodles, but decided within our time constraints this would take too long, thus we turned to the alternative: pasta bake.

Enter one of my favorite brands ever: Ancient Harvest. If you ever look for noodles in the "alternative noodle" section, you will probably see this bright turquoisish box, most commonly containing spaghetti noodles. However, if you are lucky your local grocer will also have ordered the shells, elbow macaroni's, or something other than spaghetti noodles. Today we opted for shells.

And before I go into a narrative of how the entire recipe went. I will simply tell you everything we put into it.

Gluten Free Sausage Pasta Bake

Servings: enough feed entire italian family


2 boxes gluten free pasta (shells or w/e you happen to like)
4-5 italian sausages, uncased (you could do this the easy way and just buy a pound of sausage)
cheese, two types or more, of a sharpish french/italian variety
milk, higher fat content preferred, cream works best
1 zucchini
1 green bell pepper
1 red onion
2 carrots
1 head broccoli
Red Wine (drink while cooking, add while cooking)

Chop up all the veggies into chunk size pieces.

Start boiling enough water for the pasta.

It is probably easiest to cook the vegetables using a wok, since they have considerable volume prior to cooking down. However, any old pan works fine.

Saute onions in oil, and add all other veggies when onions are almost finished. Add wine to vegetables and leave to cook on medium heat stirring often. Add S & P as desired.

When water is ready, cook pasta according to box directions. Save pasta water to thicken cheese sauce.

Cook sausage in another pan. Do not brown too much since you are going to bake it for another 10 or fifteen minutes.

Preheat oven to 375.

Place cream in a small pot over medium heat. Finely grate cheese and add slowly, allowing it to melt with the cream. For thickener either add a flour of your choice or use the water from the pasta. Add S & P to taste. Stir until thickened.

Mix veggies together with pasta and sausage. Spread in a large pan and add cheese sauce on top.

Bake for 10-15 minutes. Serve with warm focacci, spinach salad, and more wine. Yum.


Susan-M- said...

Oh fun. Sounds delicious.

Robin@ Good for the Palate said...

Hey Sarah! Thanks for checking out my blog. I feel like I have run into your photography before. Ill have to check this out as soon as possible. I have been cooking all night so it's bedtime, but Ill look in again asap!

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