Gluten-Free Pasta Bake

Serves 6 to 8
Time 1 hr 15 min
Gluten-Free Pasta Bake

The autumn flavors of pumpkin and nutmeg along with sweet corn, tomatoes and creamy cheese will make this baked pasta a new family favorite.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    1 poundsmall corn, brown rice or quinoa pasta, such as fusilli or elbows
    1(28-ounce) can diced tomatoes
    1(16-ounce) package frozen corn (or about 3 cups fresh corn kernels)
    1(15-ounce) can pumpkin purée
    2 cupsgrated mozzarella or Monterey Jack, divided
    1/4 cupchopped fresh flat-leaf parsley
    1 teaspoonground nutmeg
    1 teaspoonfine sea salt

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F. Bring a large pot of salted water to a boil. 


Add pasta and cook until just al dente, 6 to 8 minutes. Drain well and transfer to a large, heatproof bowl. 


Gently stir in tomatoes, corn, pumpkin, 1 cup of the cheese, parsley, nutmeg and 1 teaspoon salt. Scoop it all into a (9x13-inch) baking dish (oiled first, if you like) and scatter remaining 1 cup cheese over the top. 


Bake until hot throughout and cheese is melted on top, about 40 minutes. Let rest 10 minutes before serving.

Nutritional Info

Serving Size

Calories

450

Total Fat

12g

Saturated Fat

6g

Cholesterol

30mg

Sodium

270mg

Total Carbohydrate

66g

Dietary Fiber

10g

Total Sugars

10g

Protein

21g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.