Artificial Food Coloring Free Gluten Free Tuscan Pasta Bake

Total time1 hr 10 min

Prep time20 min

Cook time45 min

4.7

(20)

Artificial Food Coloring Free Gluten Free Tuscan Pasta Bake

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Ingredients

6 servings

For the pasta

12 oz gluten free penne pasta

For the filling

1 tbsp olive oil
1 lb italian sausage, casings removed
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and roughly chopped
1 tsp dried italian seasoning
½ tsp red pepper flakes
3 oz baby spinach (about 3 packed cups)
½ tsp salt, plus more to taste
¼ tsp black pepper

For the sauce

1 can (14 oz) crushed tomatoes
1 cup chicken broth
¾ cup heavy cream

For the topping

1 ½ cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the gluten free penne for 2 minutes less than the package's al dente time — the pasta should be slightly underdone and still firm at the center, as it will finish cooking in the oven. Drain through a colander and set aside.
2
Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pan.

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