Gluten Free Lasagna Bacon-Marinara Rolls

 

 

 

 

Gluten Free Lasagna Bacon-Marinara Rolls
 
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Gluten Free Lasagna Bacon-Marinara Rolls
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 boxes Tinkyada Pasta Joy Brown Rice Pasta Lasagne - gluten free
  • 1 (12 oz) package Hempler's Uncured Bacon - gluten free
  • 1 (29 oz) Hunts Tomato Sauce - gluten free
  • 1 (6 oz) Hunts Tomato Paste - gluten free
  • 1 (32 oz) Ricotta cheese
  • ½ cup grated parmesan cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup water
  • olive oil
  • pinch of McCormick Red Pepper Flakes - gluten free
  • 2 garlic cloves, chopped
  • 1 large onion, diced
  • 2 tablespoons fresh thyme, chopped
  • ⅓ cup fresh basil, chopped
  • 2 large eggs
  • kosher salt
Instructions
  1. Cut the bacon into 1 inch pieces. Heat a large saucepan over medium heat then cook the bacon for about 5 minutes (do not overcook this time). Transfer to a plate. Discard the bacon grease from the pan and add a splash of olive oil. Saute the onion until soft about 6 minutes then add the pepper flakes, bacon, basil, water and tomato sauces. Stir and season with salt. Cover and simmer for about 1 hour stirring few times.
  2. Cook the pasta about 8 minutes (al dente) in a large pot of boiling water. Rinse with cold water and drizzle some olive oil to prevent the pasta from sticking.
  3. In a large bowl, combine the ricotta cheese, ¼ cup parmesan cheese, eggs, thyme and 1½ cups mozzarella cheese.
  4. Preheat oven to 375 degrees F.
  5. Coat the bottom of a 15 by10 inch baking dish with 1½ cups marinara sauce.
  6. On work surface, you can use aluminum foil and spread about 3 tablespoons of the cheese mixture down the center of each pasta. Roll them up and arrange them on the pan. Spread the remaining sauce the sprinkle with the remaining mozzarella cheese and parmesan cheese.
  7. Bake for about 1 hour until cheese has melted. Let stand for few minutes before serving.
Notes
You might not need the 2 boxes of the noodles but it's best to have extra to work with because they shred very easily while cooking.

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Gluten Free Hamburger Helper

 

 

Gluten Free Hamburger Helper
 
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Gluten Free Hamburger Helper
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 (12 oz.) package bionaturae Organic Gluten Free Fusilli Pasta
  • 1 pound cremini mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • kosher salt
  • black pepper
  • 2 tablespoons Hunts Tomato Paste - gluten free
  • 1 tablespoon Bob's Red Mill All Purpose Flour - gluten free
  • 1 (32 oz.) Pacific Organic Beef Broth - gluten free
  • ½ cup sour cream
  • 1 teaspoon French's Dijon Mustard - gluten free
  • fresh parsley, chopped
Instructions
  1. Heat olive oil in a Dutch oven over medium heat. Brown beef about 3 minutes then discard extra water. Season with salt and pepper. Add the mushrooms and cook for about 4 minutes stirring few times. Add the flour and tomato paste and cook for 1 minutes.
  2. Add the beef broth and the pasta. Let it boil then lower to simmer and cover. Simmer pasta for 10 minutes stirring occasionally. Add the mustard and sour cream. Garnish with parsley.

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Gluten Free Broccoli Mac and Cheese

 

Gluten Free Broccoli Mac and Cheese
 
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Gluten Free Broccoli Mac and Cheese
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 box 12 oz. Barilla Elbow Pasta - gluten free
  • 8 oz. shredded Extra Sharp Cheddar Cheese
  • 8 oz. shredded Gouda cheese
  • 3 (5 oz.) bottle Kraft Old English Spread - gluten free
  • 2 pieces Udi's White Bread - gluten free
  • 1 tablespoon Clabber Girl cornstarch (optional) - gluten free
  • 1⅓ cups whole milk
  • 4 tablespoons butter
  • 2 to 3 cups broccoli
  • salt and pepper
Instructions
  1. Cook pasta according to directions. Add the broccoli within the last 2 minutes of cooking the pasta. Drain and return to the pot. Toast the bread and cut into small pieces. Place bread in a food processor and grind to make crumbs. Place crumbs on a plate and add ⅓ cup of shredded cheddar cheese.
  2. Preheat broiler. In a medium saucepan, add milk and cornstarch stirring nicely. Let it boil then remove from heat and add the gouda, spread, butter and cheddar. Stir nicely until smooth then season with salt and pepper. Pour the sauce over the pasta and stir. Pour pasta mixture into a baking dish and sprinkle bread crumbs mixture. Broil until cheese has melted about 2 minutes. Serve

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Gluten Free Penne with Turkey Meat Sauce

 

Gluten Free Penne with Turkey Meat Sauce
 
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Gluten Free Penne with Turkey Meat Sauce
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 and ½ box Barilla Penne - gluten free
  • 1 pound ground turkey
  • 2 bottles Prego Meat Sauce - gluten free
  • ⅓ cup fresh basil, chopped
  • 1 onion, chopped
  • grated romano cheese or parmesan cheese
  • 3 garlic cloves, minced
  • salt and pepper
  • olive oil
Instructions
  1. Cook the pasta according to package directions.
  2. Heat a large saucepan to medium high heat. Add some olive oil then the onion. Saute onion until translucent about 5 minutes. Add the garlic and cook for 1 minute. Add the turkey and cook until browned. Stir in the prego sauce and basil. Stir thoroughly and simmer on low for 5 minutes. Season with salt and pepper. Top with cheese and serve.

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Gluten Free Shrimp and Pasta with Cherry Tomatoes

 

Gluten Free Shrimp and Pasta with Cherry Tomatoes
 
Prep time
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Gluten Free Shrimp and Pasta with Cherry Tomatoes
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound shrimps, shelled and deveined
  • 2 cups cherry tomatoes, halved
  • 2 large shallots, chopped
  • ¼ cup Swanson Chicken Broth - gluten free
  • 1 package Barilla Penne - gluten free
  • 3 cloves garlic, minced
  • ½ cup Romano cheese or parmesan cheese
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons butter
  • olive oil
  • salt and pepper
  • ½ teaspoon McCormick Crushed Red Pepper - gluten free
Instructions
  1. Cook pasta according to package directions. Reserve ½ cup water from the pasta.
  2. Season shrimps with salt and pepper.
  3. Heat a large pan to medium high heat. Add butter and 2 tablespoons olive oil. Add the shrimps and saute for about 2 minutes until done. Transfer shrimps to a plate. Add 2 tablespoons of olive oil and add garlic, red pepper flakes and shallots. Saute until translucent about 4 minutes then add the tomatoes. Stir for few minutes about 3 minutes then add the herbs, broth and some of the reserved water . Stir to incorporate. Season with salt and pepper then add the pasta and shrimps. Top with romano cheese. Serve

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