Ingredients
1 12oz box of gluten-free elbow pasta
1 24 oz jar of pasta sauce
1 15 oz bottle of ricotta cheese
1 cup of parmesan cheese
1 bag of shredded cheese
2 large eggs
1/4 teaspoon of black pepper
1 teaspoon of Italian seasoning
1 teaspoon of minced garlic
1/2 teaspoon of cilantro
1 tablespoon of butter
1 teaspoon of cooking oil
Steps
Boil and cook pasta according to box directions
Pre-heat the oven to 350 degrees
Mix ricotta cheese, 2 eggs, black pepper, Italian seasoning, cilantro, 3/4 of the shredded cheese bag, and 3/4 cup of the parmesan cheese
Cut the butter in two and space them out in a casserole pan, then rub a small bit of cooking oil in the bottom of the pan
Drain and dump the cooked pasta into the casserole dish
Warm of the pasta sauce until it boils- should take a couple of minutes
While pasta sauce is warming, spread the cheese mixture in with the pasta until well mixed
Pour the warmed up pasta sauce over the pasta mixture and mix until well mixed
Sprinkle the remainder of the cheeses over the top of the pasta mixture until well covered with cheese
garnish with a tiny bit of Italian seasoning and cilantro
cover with aluminium foil and cook for 15 minutes, then remove foil and cook another 10 minutes
Enjoy! It tastes just like lasagna, without the gluten.
     #ItalianCasserole, #yum, #pastadish, #glutenfree Ingredients 1 12oz box of gluten-free elbow pasta 1 24 oz jar of pasta sauce 1 15 oz bottle of ricotta cheese…
