Nickel Allergy Friendly Gluten Free Tuscan Pasta Bake

Total time1 hr 10 min

Prep time20 min

Cook time45 min

4.7

(20)

Nickel Allergy Friendly Gluten Free Tuscan Pasta Bake

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Ingredients

6 servings

For the pasta

12 oz gluten free penne pasta
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.

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)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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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