{Gluten Free} Spinach & Mushroom Baked Ziti

Gluten Free Spinach & Mushroom Baked ZitiThere’s good news and bad news.

The bad news is I’ve had a lot of headaches in the past few months after eating.

The good news is I realized it only (mostly) happens after I’ve eaten a meal containing gluten. This means I know how to get rid of the headache!

The bad news  is that I really, really like foods with gluten.

The good news is that there are so many easy substitutes, that this really isn’t such a bad deal after all :)

Gluten Free Spinach & Mushroom Baked Ziti

This gluten free ziti is a product of my deep desire for a Spinach & Mushroom Lasagna, and the fact that the little grocery store by my apartment didn’t have any gluten free lasagna noodles. They did, however, have gluten free ziti. So, I figured, why not?

Gluten Free Spinach & Mushroom Baked Ziti

And the result, is so, so good! I shared this meal with a friend from college and she took home a bunch of leftovers she liked it so much. You could just as easily make this with regular ziti, if you’re tolerance for gluten is better than mine! Either way, it’s delicious!

Gluten Free Spinach & Mushroom Baked Ziti

{Gluten Free} Spinach & Mushroom Baked Ziti

INGREDIENTS

    • 1/2 box of Gluten Free (or not) Penne
    • 1 (12-ounce) carton small curd cottage cheese
    • 1 egg
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 1 tablespoon dried garlic
    • 1 bag fresh spinach leaves
    • 1.5 cups shredded mozzarella cheese, dived
    • .5 cup freshly grated Parmesan, divided
    • 2 tablespoons chopped fresh parsley leaves
    • 1 jar mushroom spaghetti sauce
    • 1 ball of fresh mozzarella, thinly sliced
    • 8 oz fresh mushrooms, sliced
    • 1 clove garlic, minced

  • Preheat oven to 350 degrees F and lightly coat a deep 9×13 casserole dish with oil.
  • In a large pot of boiling salted water, cook ziti noodles according to package instructions. Drain and set aside.
  • Begin by sauteeing the mushrooms and garlic in oil, over medium-low heat. After 1-2 minutes, add in the spinach. (It will seem like a LOT of spinach, but it cooks down quickly, just be sure to stir). Remove from heat and set aside.
  • Meanwhile, mix together the cottage cheese, one egg, and the cheeses. Feel free to add in any dried Italian spices, such as the oregano, basil and garlic.
  • Mix the reserved spinach and mushrooms into the cheese mixture. Be sure that the spinach and mushrooms have had time to cool, so you don’t cook the egg!
  • Begin layering your ziti. Spread a layer of tomato sauce on the bottom, followed by a layer of noodles, then a layer of the cheese and veggie mixture, followed by a layer of sliced mozzarella. Repeat 1-2 times until all ingredients are used.
  • Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
  • Let cool 15 minutes. Serve, garnished with parsley, if desired. (I served mine with a mozzarella and tomato salad, so good!)

Serves 6.

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