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Gluten-Free Beef & Veggie Pasta Bake

Gluten-Free Beef & Veggie Pasta Bake

Just because you're eating gluten free doesn't mean you need to miss out on comfort foods like pastas and casseroles. This delicious pasta bake combines gluten free rice noodles, a variety of fresh organic veggies, herbs and spices, cheese, and lean meat for a full, well-rounded meal that you can enjoy guilt free. Perfect for packing in lunches the next day!
  • 1 lb lean ground beef, chicken, or turkey
  • 1 organic onion, chopped
  • 2 cloves chopped organic garlic
  • 1 organic zucchini, chopped
  • 1 organic red pepper, chopped
  • 1 cup organic mushrooms, chopped
  • 1 tsp. Herbamare
  • 1 tsp. chili powder
  • 1 tsp. Herbes de Provence
  • 1 tbsp. Le Paludier sea salt
  • 1 tbsp. Gluten-Free tamari
  • 1 large can crushed tomatos
  • 1 package brown rice pasta (penne or fusilli)
  • 1-2 cups grated cheese
  • 1 cup water  
Sauté ground meat with onion and garlic until meat is cooked. Add in chopped vegetables and seasonings. Cook until vegetables are tender. Meanwhile, cook pasta in salted boiling water for 8 minutes. Drain but don't rinse. Add tomatoes and tamari to meat and vegetable mixture. Stir in cooked pasta, water, and cheese. Stir to combine and pour into casserole dish. Bake covered at 350°F for approximately 30 minutes.


Note: can be assembled a day ahead and kept refrigerated. Bake the next day.

- By: Sandy Pomeroy

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