A hearty meal starts with Ricci Bosley’s vegan and gluten-free pasta bake! Ricci Bosley is the owner of Pepper Artistan Lounge located in Green Bay, Wisconsin. She runs a gluten-free kitchen where she dishes up delectable meals and beautiful handcrafted cocktails. Try your hand at this delicious her pasta bake!
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Ingredients
- 1 box gluten-free noodles
- 1 pint colourful cherry tomatoes (regular ones work too)
- 1 small pack fresh basil
- 3 tbsp Italian Lemon EVOO
- 1/4 cup Arbequina EVOO
- 3 tbsp chopped garlic
- 1 cup vegan cheese (or regular cheese)
- 1 24 oz jar gluten-free marinara sauce
- casserole or baking dish (make sure you can bake it in the oven)
Ingredients
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Instructions
- Empty noodles into the baking dish. Pour warm water over them and let sit for 15 minutes.
- Wash and cut all cherry tomatoes into halves. Place in bowl.
- To the same bowl, add Italian Lemon EVOO, Arbequina EVOO, chopped garlic, and fresh basil. Mix until nicely combined (enjoy the beautiful colours and smells)!
- Drain water from noodles. Return noodles to the baking dish.
- Stir in the marinated tomatoes mix and 1/2 cheese into the noodles.
- Cover the noodles with the marinara.
- Top with remaining cheese.
- Eating now? Bake at 425°F for 30-45 minutes. Freezing it? Bake at 425°F for 45-65 minutes.