Gluten Free Italian Pasta Bake

Today's dinner was super easy and really good, and it made a ton! The four of us ate it for dinner and there was enough leftovers to pack for all our lunches for tomorrow.

I absolutely love Tinkyada pasta, I've tried a couple other kinds of gluten free pasta and nothing else compares to it. Last weekend I used it to make homemade baked macaroni and cheese and the whole pan was devoured in no time. So tonight I decided to make another macaroni noodle style dish, but more along the lines of a baked ziti or similar Italian pasta bake.

The result was delish and family friendly.

Gluten Free Italian Pasta Bake

Makes 6 large servings

 

Ingredients

• 1 (454g) package Tinkyada brown rice elbows (macaroni)
• 1 pounds ground chicken (or beef, pork or turkey)
• 1 onion, chopped
• 1 jar (640ml) pasta sauce
• 1 can (398ml) Italian stewed tomatoes
• seasonings to taste (Italian seasoning, garlic powder, onion powder, salt and pepper)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

 

Instructions

1. Cook pasta according to package directions (less 1 minute). Rinse with cold water and drain well.
2. Cook the ground meat and onion in a large pot over medium high heat until the meat is well browned, stirring often. Drain fat.
3. Add in the pasta sauce, stewed tomatoes and seasonings. Bring to a boil, reduce heat and simmer for 10 minutes.
4. Stir in the pasta, 1 cup mozzarella and Parmesan cheese.
5. Put the mixture into an 9x13 baking dish and top with the remaining mozzarella.
6. Bake at 350 degrees F for 30 minutes.