Cheesy Tomato Basil Casserole with Quinoa Penne

This Cheesy Tomato Basil Casserole with Quinoa Penne is a great easy gluten free weeknight meal that the whole family will love.

Course Main

Cuisine American, Gluten Free, Quinoa

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 268kcal

Author Wendy Polisi

Ingredients

Sauce
1 onion chopped fine
1 green bell pepper seeded and chopped
4 cloves garlic minced
28 ounces crushed tomatoes
16 ounces tomatoes with onions and peppers
8 ounces tomato sauce
1 pinch coconut palm sugar or organic sugar
1 teaspoon sea salt
½ teaspoon fresh ground black pepper
2 tablespoons fresh basil chopped
Pasta
16 ounces quinoa penne
8 ounces mozzarella cheese
4 ounces parmesan cheese
Topping
½ cup fresh basil chopped fine

Instructions

Spray a saucepan with oil and add onion and bell pepper. Cook for 8 minutes, until tender. Add garlic and cook for 1 more minute. Add tomatoes, tomato sauce, sugar, salt and pepper. Bring to a simmer and reduce heat to low. Cook for 35 minutes. Stir in basil.
Cook pasta according to package directions.
Preheat oven to 350 degrees.
Spoon ½ cup of sauce into a 13x9 baking dish. Add half of the penne, half of the mozzarella and parmesan. Top with ½ of the remaining sauce. Add remaining penne and top with remaining sauce and cheese. Bake for 20 minutes.
Stop with remaining basil and serve.

Notes

Servings 8, Calories 297, Fat 9.3g, Carbohydrates 35.4g, Protein 18.7g, Cholesterol 25mg, Sodium 881mg, Potassium 186mg, Fiber 5.7g, Sugars 8g, WW Pts 7

Nutrition