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Gluten-free No-Boil Pumpkin and Spinach Baked Pasta

no boil pumpkin pasta bake

5 from 1 reviews

This Gluten-free No-Boil Pumpkin and Spinach Baked Pasta is a dream meal. Takes little to no effort to prepare and all you need is a large baking dish to make it. Such an easy and healthy meal for the whole family.

Scale

Ingredients

  • 16 ounces gluten-free pasta (anything works – I used cassava pasta!)
  • 1 16-ounce can full-fat coconut milk*
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 20-ounce jar of marinara sauce*
  • 1 15-ounce can organic pumpkin (look for no sugar added)
  • 2 cups organic spinach (raw)
  • 1.5 cups shredded organic mozzarella*
  • Optional: ground sausage, beef or any meat (cooked!)

Instructions

  1. Preheat oven to 400 degrees and take out a 9×13 baking dish
  2. Shake the can of coconut milk to breakup the creamy parts
  3. Add the pasta to the baking dish and spread it across the dish
  4. Add the milk, garlic, onion, oregano, marinara, spinach, pumpkin and cooked meat if using and mix well to evenly combine
  5. Sprinkle cheese on top then cover the dish with tin foil
  6. Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble
rachLmansfield

rachLmansfield