Dairy Free Gluten Free Tuscan Pasta Bake

Total time1 hr 10 min

Prep time20 min

Cook time45 min

4.7

(20)

Dairy 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
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For the topping

1 ½ cups shredded mozzarella cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
½ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

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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