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Gluten Free Dairy Free Baked Penne and Broccoli

September 18, 2009 by angelaskitchen 4 Comments

Gluten Free Dairy Free Baked Penne and Broccoli

adapted by Angela Litzinger at test.angelaskitchen.com from Rachel @ coconutlime.blogspot.com
Print Recipe Pin Recipe
Servings 8

Ingredients
  

  • 2 tablespoons olive oil
  • 1 teaspoons red pepper flakes
  • 1/4 cup onion diced
  • 3 cloves garlic minced
  • 28 ounces diced canned tomatoes
  • 2 green onions thinly sliced
  • 1 tablespoons fresh basil
  • salt to taste
  • pepper to taste
  • 1 pound gluten free penne pasta noodles
  • 2 cups frozen chopped broccoli
  • half recipe of “cheese sauce” of choice or 1 1/2 cups gluten and dairy free cheese sub of choice

Instructions
 

  • Cook pasta according to package directions, except slightly undercook (If using Tinkyada pasta, I use the “eco friendly” directions and allow to soak in the boiling water for about 16 minutes instead of 20). Rinse with cold water to cool and stop cooking, drain well, toss with a bit of olive oil. Set aside.
  • For the tomato sauce: In a stock pot, heat oil. Add garlic, onion and shallot and sauté for about 3 minutes or until just beginning to brown. Add the tomatoes crushed red pepper flakes, and green onions and bring to a low boil. Lower heat and simmer for about 10 minutes. Remove from heat and add basil. Stir to combine and add salt and pepper to taste. Add cooked pasta, frozen broccoli (do not thaw broccoli – it will help cool down the dish) and 1 cup of “cheese sauce”. Mix. Add salt and pepper if needed. Divide mixture into 4 greased deep dish 8x8 baking dishes. Evenly dividing between the pans, drizzle with the remaining “cheese sauce”. Cover with foil and freeze.
  • To serve: Thaw. Uncover and bake at 350 until just browned and bubbly hot, about 30 minutes. If frozen bake covered for 350 minutes with foil still on, then uncover and bake about 30 more minutes.

 

Filed Under: Dairy Free, For the Freezer, Freezer Food Friday, GFCF, Gluten Free, Gluten Free-zer Friday, Grains & Legumes, Recipe

Previous Post: « Gluten Free-zer Friday – adaptions of September 2009 OAMMom Dinners
Next Post: Pineapple Pork Chops – Freezer friendly recipe. »

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Trackbacks

  1. Gluten Free-zer Friday – adaptions of September 2009 OAMMom Dinners says:
    December 14, 2012 at 2:26 pm
    [...] Baked Penne and Broccoli     (make a double [...]
    Reply
  2. Gluten Free-zer Friday – adaptions of September 2009 OAMMom Dinners says:
    December 14, 2012 at 2:26 pm
    [...] Baked Penne and Broccoli     (make a double [...]
    Reply
  3. Menu Plan Monday – February 25, 2013 | Start Gluten Free says:
    February 25, 2013 at 6:18 am
    [...] cooking plan for the week:    Tangy Tomato Beef and Baked Penne and Broccoli are making their way to my freezer this week.   *    *    *    *    *   [...]
    Reply
  4. Menu Plan Monday – February 25, 2013 says:
    February 25, 2013 at 7:57 am
    [...] cooking plan for the week:    Tangy Tomato Beef and Baked Penne and Broccoli are making their way to my freezer this week.   *    *    *    *    *    * The [...]
    Reply

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