Friday, September 6, 2013

Three Cheese Baked Penne

This recipe was adapted from the Lyndon Bible Church cookbook. I love and miss you, LBC! Good times. Ah, Vermont. Nicky, were we not there when Napoleon Dynamite first came out?

16 oz gluten-free (corn or brown rice) pasta, cooked
15 oz ricotta cheese
2 c shredded mozzarella, divided
1/2 c Parmesan cheese
1/2 c rice milk
1 tsp salt
14-oz can diced Italian-style tomatoes, drained
8 oz tomato sauce
2 c chopped zucchini
1/3 c chopped fresh basil

In a large bowl, mix the ricotta, 1 1/2 cups mozzarella, Parmesan, milk, and salt. 

Stir in pasta and remaining ingredients. 

Pour mixture into a sprayed 9x13" pan. 

Sprinkle 1/2 cup mozzarella over the top.

Bake at 350 for 30 minutes.

Eat the food, Tina.

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