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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Since gluten-free pasta can clump and stick together if it stands for a while, be sure to cook it to al dente (since it'll cook a bit more while it bakes), and have it ready just in time to toss with the sauce. Ingredients:
2 teaspoons olive oil |
1 1/2 cups finely chopped onion (about 1 medium) |
1 (12-ounce) package gluten-free brown rice penne (such as tinkyada) |
1/4 cup cornstarch |
4 cups 1% low-fat milk, divided |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon grated whole nutmeg |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
cooking spray |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 cup panko-style breadcrumbs (such as kinnikinnick) |
Directions:
1. Preheat oven to 375°.
2. Heat oil in a medium Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring often.
3. While onion cooks, cook pasta according to package directions, omitting salt and fat. Drain.
4. Combine cornstarch and 1/2 cup milk in a small bowl. Add remaining 3 1/2 cups milk to onion; bring to a boil. Gradually stir in cornstarch mixture. Cook 2 minutes or until sauce thickens, stirring constantly. Remove from heat, and stir in salt, pepper, and nutmeg. Add cheddar and mozzarella cheeses, stirring with a whisk until cheeses melt. Stir in pasta. Pour pasta mixture evenly into 6 (2-cup) gratin dishes or ramekins coated with cooking spray.
5. Combine Parmesan cheese and breadcrumbs; sprinkle over pasta mixture. Bake at 375° for 30 minutes or until sauce is bubbly and top is brown.
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