I remember a few years ago when I was new to gluten-free, I put some brown rice pasta to boil. When I came back to drain the pasta, it was gone! What in the world happened to my pasta? All I had left was a pot of cloudy water and some small floating clumps. Uh…he he…dinner is served?!?!?!? Opps…I learned the hard way! I didn’t realize that gluten-free pasta is pretty finicky. Too much cooking and it turns to mush or it completely disintegrates!
One of the things I miss since going gluten-free is being able to bake pasta without boiling it. One day when I was pressed for time, I thought I would try to make a quick pasta bake without boiling the noodles (What did I have to loose? Cloudy water with clumps?). I was intrigued by lentil pasta so I figured why not give it a shot?
To my surprise, this no boil pasta recipe turned out FANTASTIC! This has been voted a family favorite. My family LOVED this dish so much we had no leftovers. That made me happy because lentil pasta is pretty healthy. It is a good source of iron, it is packed with vitamins and minerals, it lowers the risk of type 2 diabetes, and it packs a whopping 21 grams of protein and 11 grams of fiber per serving!!! (Learn more about lentil pasta here-not an affiliate link) Move over brown rice pasta…
I really like this dish because it is quick, easy, and tasty. It has everything you need in one dish including iron rich spinach and lycopene rich tomatoes. Don’t be alarmed by the cottage cheese. It bakes into a creamy, flavorful goodness that brings the dish together. The pasta isn’t mushy, and the spinach, cheeses and tomato sauce merry well together. I like to use a meat based spaghetti sauce for this dish with sautéed onions, fresh garlic and ground beef. But skip the meat and you’ve got a vitamin packed, tasty vegetarian dish. enJOY!