Gluten-free No-Boil Pumpkin and Spinach Baked Pasta
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.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4-6 1x
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
- Preheat oven to 400 degrees and take out a 9×13 baking dish
- Shake the can of coconut milk to breakup the creamy parts
- Add the pasta to the baking dish and spread it across the dish
- Add the milk, garlic, onion, oregano, marinara, spinach, pumpkin and cooked meat if using and mix well to evenly combine
- Sprinkle cheese on top then cover the dish with tin foil
- Bake in oven for about 35-40 minutes then remove foil and broil for about 90 seconds so the cheese starts to bubble