I love Italian food so when my son was diagnosed with Celiac Disease 5 years ago, I thought I would have to cut it out of our diets forever. I was wrong. I started messing around with some gluten-free pastas and there are some that are better than others. We prefer Ancient Harvest Quinoa Pasta with any Tinkyada brown rice pastas as a close second. I like the quinoa because it doesn’t get mushy, it’s a whole grain and it is loaded with protein, a very good thing for my vegan and gluten-free growing boy. Here is one of our favorite recipes for Gluten-Free Baked Rigatoni.
I would love to know what you like to do with quinoa. Please share.
Gluten-Free Baked Rigatoni
4 cups tomato sauce (recipe below)
4 cups cooked gluten-free rigatoni or elbow pasta
1. Preheat oven to 350 degrees
2. Combine pasta, tomato sauce and 1 cup vegan cheese in an 11 x 7 baking dish coated with cooking spray. Top with 1/2 cup vegan cheese and bake for 20 minutes or until heated. 8 servings.
3. Browned ground round can be added if desired.
1 Tablespoon olive oil
1 1/2 cup chopped onion
1 cup chopped green pepper
1 teaspoon dried oregano
4 garlic cloves, minced
1/2 cup gluten-free dry red wine
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 (28 oz.) cans petite diced tomatoes, undrained
1 (6 oz.) can tomato paste
2 bay leaves
1. Heat oil in a large saucepan over medium heat. Add onion, bell pepper, oregano and garlic, cook 5 minutes or until veggies are tender.
2. Add wine and remaining ingredients, bring to a boil. reduce heat and simmer for 30 minutes. Remove bay leaves. Serving: 8 cups