Although everyone in my house does not have to eat gluten-free, it sure makes meal time a lot easier when I am able to cook one delicious main course that is, coincidentally, gluten free. I have found that when I use gluten free pastas in lasagnas, baked ziti, and those types of casseroles, no one can ever guess that I have replaced wheat pasta with gluten free pasta. For this recipe, I used a corn based pasta in the shape of elbows.
I had a few extra zucchini in my crisper that had to be used, but any veggie would probably work well – yellow squash, chopped spinach, eggplant, etc.
Ingredients:
Pasta – any small type – cooked
1 lb. crumbled sausage, cooked
1 large jar spaghetti sauce
2 cups (or so) sliced zucchini
2 cups shredded mozzarella
Directions:
1. Prepare pasta. Set aside.
2. Cook sausage (drain, if necessary). Add spaghetti sauce, zucchini, and pasta. Combine.
3. Add shredded cheese. Stir to combine. Pour into large 9 x 13 baking casserole.
4. Cook at 350 for 45 minutes covered with aluminum foil.
5. Remove foil, sprinkle with a little extra cheese, if you wish, and cook for another 15 minutes uncovered.
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| Cook for about an hour |
ENJOY!! This was a big hit! This is easy to make ahead – a day or just a couple of hours. Once again, I used my magic oven feature… programmed my oven to cook while we were at soccer practice and came home to dinner ready to be served!
