I love pasta…I would rather have rice or pasta ANY DAY over sweets…so when I discovered I had a Gluten sensitivity, it broke my heart! But – one of my best friends Marie, who is a licensed nutritionist, told me about Quinoa brand pasta and that it was corn based and tastes 99% the same as wheat pasta…I chippered up! I found this wonderful recipe on Food Network and it has become a favorite in our family! It a total of 45 min to prep and cook together and goes great with salad and garlic bread (if you can eat garlic bread. The one is Gluten Free – but NOT dairy free! Try it…it stores really well as left overs too 🙂
The Easy Pasta Bake is a family favorite! Simple ingredients including mozzarella cheese, green peppers, sliced mushrooms and your favorite marinara sauce! Gluten free family favorite!
Preheat oven to 350 degrees F.
Cook your pasta according to the package directions.
Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium high heat until meat is no longer pink. Drain.
Once the pasta is done, drain noodles and place in a large bowl.
Stir in the beef mixture, spaghetti sauce, eggs and 1 cup of shredded mozzarella cheese.
Transfer mixture to a greased 13 by 9 by 2 inch baking dish.
Sprinkle remaining cheese on top of the pasta and sauce mixture.
Bake, uncovered for 30 minutes.
- If you don't want to use a jar of spaghetti sauce, try my Homemade Spaghetti Sauce!