Gluten & Dairy Free Spinach Pasta Casserole
Recipe type: gluten free, dairy free, gfcf, pasta, vegetarian
Serves: 6 to 8
  • 2 tablespoons olive oil
  • 8 oz. whole mushrooms, sliced
  • 1 onion, chopped
  • 1 jalapeño pepper, minced, optional
  • 16 ounces dairy free cream cheese substitute (was ricotta cheese)
  • ⅓ cup vegan gluten free Parmesan replacement (was Parmesan)
  • ¼ cup non-dairy milk substitute
  • 1 (10 oz.) pkg. frozen spinach thawed and drained
  • ¾ teaspoon ground nutmeg
  • 2 eggs
  • 1 pound gluten-free macaroni, cooked all-dente
  • ½ cup vegan gluten-free mozzarella replacement, optional
  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in pan. Add mushrooms, onions and jalapeño and sauté over medium heat 3-5 minutes.
  3. Mix dairy free cream cheese and Parmesan cheese substitute, milk substitute, and eggs until smooth. Fold in spinach, sautéed vegetables, and nutmeg.
  4. Mix noodles and vegetable/sauce mixture together. Spoon into a 3-quart casserole coated with oil. Sprinkle with cheese replacement, if using.
  5. Bake at 350 degrees F for 25 to 30 minutes.
  6. Serving suggestions: Fresh spinach salad with mangos.
Recipe by Angela's Kitchen at