2 teaspoons olive oil 3 garlic cloves, minced 2 cups gf penne pasta 3 cups broccoli florets (cut into 1-inch pieces) 2 cups gf spaghetti sauce (such as Muir Glen Organic) 1 cup fresh mozzarella cheese, cut into small pieces 3/4 cup ricotta cheese 1/3 cup chopped fresh basil 1 Tablespoon fresh oregano, chopped 4 Tablespoons Parmigiano Reggiano cheese, grated Salt and freshly ground black pepper
Preheat the oven to 400°F.
Place the garlic and oil in a small skillet and heat over medium heat for about 1 minute or until the garlic is fragrant but not browned. Remove from heat and set aside. Cook the penne in a large pot of salted boiling water. During the last minute of cooking time add the broccoli. Drain.
Meanwhile, mix the gf spaghetti sauce, 1/2 cup mozzarella cheese, ricotta, basil and 2 tablespoons parmesan cheese along with the reserved sauteed garlic in a large bowl. Add the broccoli and penne. Toss to coat. Adjust seasonings to taste with salt and freshly ground black pepper.
Transfer the pasta to a 11x7 inch baking dish. Scatter the remaining mozzarella over the top along with the remaining 2 tablespoons of parmesan cheese. Bake, uncovered, for 20 minutes or until the cheese has melted and is bubbly. Remove from the oven and let stand 5 minutes before serving.
We used Tinkyada’s gf penne for this recipe. To purchase this product please click the link below in our Recommended Tools section.