|Gluten Free Penne Florentine|
This recipe kind of came together when I was craving lasagna. I made this meatless, especially for my vegetarian daughter, but you could easily use ground beef or turkey.
- olive oil
- 1 12 oz package penne pasta
- a couple handfuls fresh spinach, chopped
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/4 green pepper, chopped
- 1 24 oz jar marinara sauce
- salt and pepper to taste
- 1 egg
- 1 15 oz.carton part skim ricotta cheese
- grated parmesan cheese
- shredded mozzerella cheese
- dash of nutmeg
Preheat oven to 350 degrees.
Spray baking pan with non-stick spray.
In large saucepan, heat olive oil until shimmering.
Add onions, garlic and green pepper and saute until tender.
Add marinara sauce and simmer (until the kitchen smells amazing!)
Cook penne and drain as directed.
In medium sized bowl, mix 1 egg, ricotta and chopped spinach together.
Add some parmesan and cooked pasta and mix all together until well combined.
Layer pasta, then a handful of mozzerella cheese in baking pan and repeat once, finishing with mozzerella.
Bake uncovered in oven for 30 minutes or until lightly browned and heated through.