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Pasta Bake Gluten-Free and Dairy-Free

It’s really hard to make a yummy pasta casserole and have it also be dairy free. This recipe delivers on flavor, creaminess and is very satisfying. 

Servings 8 people

Ingredients

  • 1 pkg brown rice pasta, spaghetti
  • 1 LB ground chicken
  • 2 T coconut oil
  • 1 large onion, diced
  • 1 LB fresh mushrooms, sliced
  • 1 t salt
  • 1 24oz jar, organic tomato pasta sauce
  • .5 oz basil leaves, chopped
  • 10.5 oz grape tomatoes, sliced in half
  • 3 large eggs, room temperature
  • 1/4 c nutritional yeast

Instructions

  1. Prepare/grease 9x13 dish. Preheat oven to 350.

  2. Brown chicken, drain. Set aside.

  3. Over medium heat, melt coconut oil. Add mushrooms, onions. 

  4. Add spaghetti sauce & nutritional yeast, mix well.

  5. Turn heat off and add tomatoes & basil. 

  6. Boil water, cook noodles & drain.

  7. Mix all ingredients together (meat, veggie sauce mixture / noodles / beaten eggs).

  8. Pour into prepared pan.

  9. Bake for 45 minutes. You can also make this dish ahead of time.