Spinach Ricotta Mock Lasagna with Gluten Free Penne

I had yet to cook with gluten free pasta until tonight.  I used to cook with Dreamfield's due to low carbs, but it is loaded with gluten, so I now have to limit our pasta dishes when it comes to pasta.  Unfortunately, the gluten free variety has more carbs than I typically prefer to consume.  Otherwise, this recipe is terrific.

Spinach Ricotta Mock Lasagna with Gluten Free Penne

 

 Ingredients:

12 ounces gluten free penne

1 cup ricotta cheese

1 cup Italian blend shredded cheese

1 egg

1 clove garlic, minced

10 oz. package frozen chopped spinach, thawed and drained

1/4 tsp. nutmeg

1/2 tsp. dried basil

1/4 tsp. chili powder

Salt and pepper

3 cups your favorite marinara

Directions:

Preheat the oven to 350 degrees.  Grease a 9 x 13 inch baking dish and set aside.  Cook the pasta according to package instructions.  In a mixing bowl, combine ricotta, cheese, and egg.  Stir until smooth.  Then add garlic, spinach, nutmeg, basil, chili powder, salt and pepper.  Put half the pasta into the baking dish and top with half of the marinara.  Spoon the spinach ricotta mixture on top of the sauce in an even layer.  Cover with remaining pasta and marinara.  Top with cheese.  Cover with foil and bake for 25 minutes.  Remove the foil and bake for 10 more minutes.