XL Cheese Spinach Gluten-Free Fusilli Bake
2x the portions for family dinner or leftovers
- Wheat
- Eggs
- Milk
Gluten-free fusilli is tossed with crushed tomatoes, wilted spinach, and a blend of mozzarella and Italian cheeses, then baked until the sauce is bubbling. A topping of garlic herb panko, toasted golden brown in butter, adds a satisfying crunch. Finished with Parmesan and a pinch of chili flakes, this hearty bake is comforting, cheesy, and easy to serve straight from the dish.
Ingredients
4 unit
Veggie Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains: Wheat)
14 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
ounce
Penne Pasta
(Contains: Wheat)
5 ounce
Spinach
2 unit
Crushed Tomatoes
½ cup
Mozzarella Cheese
(Contains: Milk)
2 tablespoon
Italian Seasoning
1 cup
Italian Cheese Blend
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
2 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 unit
Cooking Spray
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
Bring a large pot of salted water to a boil. Wash and dry produce.
Roughly chop spinach.
Once water is boiling, add fusilli to pot. Cook, stirring occasionally, until al dente, 2-3 minutes. (For 4 servings, divide between two large pots or cook in batches.)
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) with nonstick cooking spray.
Heat pot used for pasta over medium-high heat. Add crushed tomatoes, spinach, stock concentrates, Italian Seasoning, garlic powder, ¼ cup reserved pasta cooking water, and 2 TBSP plain butter (½ cup pasta cooking water and 4 TBSP plain butter for 4 servings). Cook, stirring constantly, until butter is melted and everything is thoroughly combined, 1-2 minutes.
Remove from heat and add drained fusilli, mozzarella, and Italian cheese blend; stir until everything is coated in sauce. Taste and season with ¼ tsp salt and pepper.
Transfer pasta mixture to prepared baking dish. Coat a large piece of aluminum foil with nonstick cooking spray; cover baking dish with foil, coated side down.
Bake on top rack (middle rack for 4 servings) until sauce is bubbling, 13-15 minutes. TIP: Careful when lifting the foil to check on the pasta bake—steam may escape!
Meanwhile, melt garlic herb butter in a medium pan over medium heat. Add panko and cook, stirring constantly, until golden brown, 3-4 minutes.
Transfer garlic herb panko to a small bowl and set aside until ready to serve.
When penne bake is done baking, let cool for 5 minutes.
Top with garlic herb panko, Parmesan, and as many chili flakes as you like. Divide between plates or serve family style directly from baking dish.
