Creamy Tomato and Spinach Pasta Bake (gluten free)
This Creamy Tomato and Spinach Pasta is made with just 5 simple ingredients, in 30 minutes and with minimal mess. It is the perfect weeknight dinner recipe because if you're anything like me, you hate doing a ton of dishes too! We usually make pasta once a week in our house not only because we love it...but because its simple! It doesn't take a lot of ingredients or a long time in the kitchen. Who has an hour to be cooking dinner from scratch every night? Not me! Give me an easy 30-minute dinner and I'm good!
Ingredients
- 2 cups gluten-free pasta cooked for half the suggested time
- 1 eggplant peeled and cut into 1/2" cubes
- 1 zucchini cut into 1/2" cubes
- 2 cups tomato sauce or marinara sauce
- 1/2 cup oat milk any milk or plant based milk
- 1/2 cup parmesan cheese or plant based
- 1 tbsp garlic powder
- salt + pepper to taste
Instructions
- Heat a large skillet over medium heat. Add the eggplant and zucchini and cook until softened, about 5 minutes.
- In a 8x8 baking dish, add the tomato sauce or marinara sauce, parmesan cheese, garlic and the milk. Mix together.
- Add in the pasta. Stir to combine.
- Add in the vegetables.
- Cover and bake for 20-25 minutes until warm.
- Serve immediately with salt and pepper, and more Parmesan cheese, if desired.