This pasta bake is pure comfort food, and always my go to when cooking for lots of kids and not long on time.
This time I used the Da Giulia Vodka Sauce, combined with Da Giulia Marinara and Almond Milk which gave the dish a creamy decadent feel, but without all the calories.
You could technically use any size or shape noodle you want, I chose to penne and of course gluten free. There are so many great gluten free pastas on the market now, and it just makes my life easier to always go gluten free with our pasta.
1 lb gluten free penne
1 lb sliced Mushrooms
2 cups Spinach
1 tablespoon olive oil
1 cup Da Giulia Marinara
1/2 cup Da Giulia Vodka
1/2 cup almond milk
2 cups shredded mozzarella cheese
salt and pepper
Preheat oven to 350
Heat olive oil on low and add Mushrooms and saute 10 minutes, add spinach, saute and add salt and pepper to taste
At same time cook noodles according to instruction
In sauce pan heat on low, marinara, vodka and almond milk, simmer for 15 minutes
In casserole dish add pasta, mushrooms, spinach and sauce
Mix all together, top with shredded cheese and bake for 20 minutes