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Gluten & Dairy Free Spinach Pasta Casserole

Angela Litzinger at test.angelaskitchen.com adapted from all recipes.com
Course dairy free, gfcf, gluten free, pasta, vegetarian
Servings 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
  • 1/3 cup vegan gluten free Parmesan replacement was Parmesan
  • 1/4 cup non-dairy milk substitute
  • 1 10 oz. pkg. frozen spinach thawed and drained
  • 3/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 pound gluten-free macaroni cooked all-dente
  • 1/2 cup vegan gluten-free mozzarella replacement optional


  • Preheat oven to 350 degrees F.
  • Heat olive oil in pan. Add mushrooms, onions and jalapeño and sauté over medium heat 3-5 minutes.
  • Mix dairy free cream cheese and Parmesan cheese substitute, milk substitute, and eggs until smooth. Fold in spinach, sautéed vegetables, and nutmeg.
  • Mix noodles and vegetable/sauce mixture together. Spoon into a 3-quart casserole coated with oil. Sprinkle with cheese replacement, if using.
  • Bake at 350 degrees F for 25 to 30 minutes.
  • Serving suggestions: Fresh spinach salad with mangos.