Quick Gluten Free Pasta Bake

The sudden drop in temperature a few weeks ago brought me back to some winter favourites.  The dish in question was gluten free pasta bake.  This dish is always well received at the dinner table.

Usually I spend a little more time in making a sauce and putting together.  However this time around I wanted to get dinner on the table as quickly as possible.

My solution to this dilemma was to cut the preparation time down by simplifying the sauce and putting the pasta on to cook before I began making the sauce.  Fortunately, first thinking a little about what I wanted to prepare helped save me some time.  Jamie Oliver eat your heart out!

This pasta has a really simple tomato and garlic sauce.  The added goodness comes from chopped up lost/forgotten vegetables from the bottom of the vegetable crisper - we all have them - you know you do!  My vegetables on this occasion were broccoli and beans which fortunately are a good combination with a tomato based sauce.

This dinner in all probably took about 30 minutes to prepare, maybe even quicker as I had not timed myself.  Prepare this yourself and let me know if you beat my personal best.

Tomato and Garlic Gluten Free Pasta Bake

500g of gluten free pasta

2 tbs extra virgin olive oil

4 cloves of garlic

1 & 1/2 cups of passata (or use an equivalent amount of diced tinned tomatoes)

1/2 tsp of dried chilli flakes

2 good pinches of salt

2 cups of grated cheese - I used a mix of mozzarella and cheddar

1 handful of beans

4 florets and stem of broccoli

Grease a lasagne dish ready for the pasta bake and preheat the oven to 160 degrees fan forced.

Bring a pan of water to the boil, about 2 litres should be enough for 500g of pasta.  Add a pinch of salt to the boiling water and pour in the pasta.  Cook according to the direction on the packet.  This will be anywhere from 6-10 minutes depending on the brand.  Try and not let it over cook.  

Heat the extra virgin olive oil in a small saucepan.  Whilst this is heating, mince the four cloves of garlic.  I use a microplane - so quick and easy.  Once the oil is warm add the garlic and let it sauté gently being careful to not let it burn.  The aim is to have the garlic become a little golden in colour and beautifully fragrant.  This will take several minutes.

Whilst the garlic is gently cooking, wash and chop up the vegetables.  When the pasta is almost done, add them to the pot.  This way they will cook a little, depending on the type of vegetable and the size of the pieces.  You need to keep this is in mind when making a dish like this.  In this recipe, the beans and broccoli were cut up in small pieces and they take virtually no time to cook.  

Once the vegetables are in cooking with the pasta, the garlic should be ready.  Add the passata, salt and dried chilli flakes.  Check for seasoning and add more salt if required. 

The pasta should now be ready.  Drain along with the vegetables.

Tip this into a greased baking dish and pour the tomato and garlic sauce over the top.  Mix through carefully ensuring that each piece of pasta is 'kissed' by the sauce.  Top with the grated cheese and put into the oven for 15-20 minutes until golden and bubbling.

Serve immediately.  Serves 4-6.

monica@loveglutenfreeaustralia