This recipe is simply outstanding. It’s actually one of my most requested dishes and I love to make it. If I need to make a dish for someone who is ill or a family that’s going through a health crisis, this is what I always make. It just has “nurturing” written all over it!
I must admit that like many comfort foods, leftovers are the best! You may use any dairy-free and gluten-free you like.
If you don’t have health issues and are not concerned about food substitutions, go ahead and use real mozzarella and Parmesan cheese.
Enjoy!
Ingredients
- 1 lb. gluten-free Penne pasta Jovial is outstanding
- 1 lb mild or hot gluten-free Italian chicken sausage
- 1 teaspoon olive oil + additional oil for greasing a casserole dish
- 1 cup diced yellow onion
- 1/2 cups diced green pepper
- 2 garlic cloves minced
- red pepper flakes to taste optional
- 1 tablespoon Sun-dried tomato paste
- salt & pepper to taste
- 2 cans organic diced tomatoes with their juice
- 1/4 cup chopped fresh basil
- 1 6- ounce package shredded dairy-free mozzarella cheese vegan or Goat's cheese
- 1 cup grated fresh gluten-free/dairy-free parmesan cheese substitute
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions, without salt or oil and set aside.
- Heat olive oil in a large skillet. Saute the onion, green pepper, garlic and red pepper flakes over medium heat. Add chicken sausage and break it up into crumbles as you stir.
- Add tomato paste, salt, pepper, and diced tomatoes, and bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally.
- In a large bowl, combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a lightly oiled 4-quart casserole dish. Top with half of the mozzarella-style cheese and half of the parmesan substitute.
- Bake for 25 minutes or until bubbly.
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