Cheesy baked gluten-free penne and broccoli

Gluten Free, Vegetarian

4 Servings, 620 Calories/Serving

35 – 45 Minutes

The flavorful quinoa pasta from Edison Grainery tastes as good or better than traditional wheat versions, and is packed with extra protein. Unlike wimpier wheat-free pastas, it’s sturdy enough to bake with our favorite vegetables, from broccoli to roasted peppers, loaded with plenty of mozzarella and provolone cheese.

Ingredients

  • ½ pound Edison Grainery gluten-free quinoa penne
  • 1 yellow onion
  • Peeled fresh garlic
  • ½ pound broccoli florets
  • ¼ pound roasted red peppers
  • 1 cup cooked white beans
  • Fresh basil
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • 1 cup vegetable stock
  • 6 ounces shredded Italian cheese blend (mozzarella - provolone)
  • ¼ pound quartered cooked artichoke hearts (packed in vegetable oil; can contain soy)
  • 2 tablespoons balsamic vinegar
  • 5 ounces baby spinach

Instructions

1

Cook the penne

Heat the oven 425°F.
Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 5 to 7 minutes. Drain and transfer to a medium baking dish.
While the water heats and the penne cooks, prepare the vegetables.

2

Prep the vegetables

  • Peel and coarsely chop the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 1 tablespoon.
  • Cut the broccoli florets in half lengthwise; cut any large florets into quarters.
  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • Rinse the white beans.
  • Strip the basil leaves from the stems; tear the leaves.

3

Cook the vegetables

In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Stir in the onion and garlic and cook until starting to soften, 1 to 2 minutes. Stir in the tomato paste and cook until slightly darkened, about 30 seconds. Add the broccoli, roasted peppers, beans, tomatoes, and half the vegetable stock and season with salt and pepper. Cook, stirring occasionally, until the broccoli is tender and the sauce is thickened, 6 to 8 minutes (add more stock if the sauce seems dry).

4

Assemble and bake the pasta

Scrape the broccoli mixture and sauce into the baking dish with the penne. Add the basil and half the cheese, stir to combine, and season generously with salt and pepper. Sprinkle with the remaining cheese. Bake until the cheese is melted and slightly browned on top, 12 to 15 minutes.
While the pasta bakes, prepare the salad.

5

Make the dressing and the salad

  • Coarsely chop the artichoke hearts.
In a small bowl, stir together the balsamic vinegar and 2 to 3 tablespoons oil, and season to taste with salt and pepper. In a medium bowl, combine the spinach and artichoke hearts with as much balsamic dressing as you like; toss to coat.

6

Serve

Transfer the baked pasta to individual plates. Serve the salad on the side.

Kids can:
  • Press the garlic.
  • Rinse the white beans.
  • Strip and tear the basil.
  • Mix the pasta and vegetables and sprinkle on the cheese.
  • Make the salad dressing and dress the salad.

Nutrition per serving: Calories: 620, Protein: 25 g, Total Fat: 30 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 9 g, Cholesterol: 30 mg, Carbohydrates: 65 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 610 mg

Contains: milk, soy

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