Gluten-free Pasta Bake (Al Forno)


Have you ever had left over pasta that you didnt know what to do with? If you have, then welcome to my world! I actually make extra pasta so i can reuse it for days that i dont have a lot of time. With this easy pasta bake all you need is left over boiled pasta and half the work is done for
you.  I like to use gluten-free pasta most of the time so here I used gluten-free penne pasta but you could really use any kind of pasta for this bake.  I also used a mixture of grated parmegiano and provalone cheese but you could also substitute lactose-free cheese or soy cheese.

If your family loves pasta and cheese ,then this will be a hit!For this recipe you will need:
1 340g pack of gluten-free penne pasta
1 jar of passata jarred tomatoes 
2 cloves of garlic
1 tbsp of extra virgin olive oil
1/4 cup of chopped fresh basil
1/2 cup of shredded mozarella cheese
1/4 cup of chopped provalone cheese 
1/4 cup of grated parmegiano cheese
1 egg


1. If you already have boiled pasta then you wont need to boil it, otherwise the first step is to boil and drain the pasta and place it in a corningwear and drizzle it with olive oil. 
2. Using a blender, combine sauce and garlic and place it in a pot. Simmer on low for 20 mins with the lid partially on. I usually have sauce saved as i like to make it in bulk so all i have to do is pour my jar of sauce over my boiled pasta. I like to have sauces and veggies on hand for busy nights as it cuts my preparation time.
3. Add mozarella and parmegiano cheeses and mix with a large spoon. 
4. Crack egg and using a fork, drizzle egg on top of pasta ensuring it falls on the sides and in the cracks. This will allow for the pasta to bond well together and act like a glue.  Top with chopped  provolone, and fresh basil. 
If your family loves spice, then i love to drizzle hot pepper oil sauce or chopped hot peppers in oil.
4. Bake at 425F for 25-30 mins.
5. Serve with gluten-free bread or bread of your choice.