Gluten-Free Baked Rigatoni

Gluten-Free Baked Rigatoni

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

Ingredients:

4 cups tomato sauce (recipe below)

4 cups cooked gluten-free rigatoni or elbow pasta

6 oz. Vegan Gourmet mozzarella cheese alternative

Cooking Spray

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.

Tomato Sauce

Ingredients:

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

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