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Dole Gluten Free Veggie Pasta Bake
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Gluten-Free Veggie Pasta Bake
Servings: 5 servings
Ingredients
  • Nonstick cooking spray
  • 1 box chickpea penne pasta 8 ounces
  • 1 tbsp olive oil
  • 2 DOLE carrots chopped
  • 1 DOLE red onion chopped
  • 1 DOLE Cauliflower cut into small florets
  • 1 1/2 packages DOLE Mushrooms 8 ounces each, sliced
  • 1 package DOLE Baby Spinach 6 ounces
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 2 cups low sodium marinara sauce
  • 1/2 cup low-moisture part-skim mozzarella cheese
  • 1/3 cup Parmesan cheese grated
Instructions

  1. Preheat oven to 375°F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

  2. Prepare pasta as label directs; drain and return to saucepot.

  3. Heat oil in a large skillet over medium-high heat.

  4. Add carrots, onion and cauliflower; cook 8 minutes or until tender, stirring occasionally.

  5. Add mushrooms and spinach; cook 6 minutes or until mushrooms are tender and spinach wilts, stirring occasionally.

  6. Add garlic, seasoning and salt; cook 1 minute, stirring frequently.

  7. Stir in marinara; transfer to saucepot with pasta and toss.

  8. Transfer pasta mixture to prepared dish; sprinkle with cheeses and cover with foil.

  9. Bake pasta 20 minutes; remove foil. Bake 10 minutes or until cheese is golden brown.