Makes 6-8 servings. Difficulty
3 Tablespoons extra virgin olive oil 3 red bell peppers, coarsely chopped 1 cup onion, coarsely chopped 2 garlic cloves, minced one 28 ounce can gf Italian style stewed tomatoes 2 cups ricotta cheese 3/4 cup parmesan cheese, freshly grated 1/2 cup mozzarella cheese, grated Salt and freshly ground black pepper 1 pound gf penne 1 Tablespoon unsalted butter, melted
In a large dutch-oven heat olive oil over medium heat. Add peppers, onion and garlic; sauté until vegetables are tender, about 10 minutes. Add tomatoes and bring mixture to a simmer. Cover and simmer over low heat for 20 minutes, stirring occasionally.
Preheat oven to 375°F.
Butter a 10"x14" inch baking dish.
In a medium bowl, combine ricotta, 1/2 cup each of parmesan and mozzarella. Set aside.
Cook gf pasta according to package directions. Drain pasta and return it to pot. Spoon 2 cups of sauce onto pasta; toss to coat pasta completely.
Spread pasta in baking dish and spread cheese mixture over top. Drizzle with melted butter. Top with remaining 1/4 cup parmesan cheese. Cover baking dish with foil and bake for 25 minutes or until bubbling.
Uncover pasta and broil for about 2 minutes or until cheese is lightly browned in spots.
Use a good quality gf pasta like Bi-Aglut or Dr. Schar.