Here's a meatless baked pasta recipe, similar to one I have posted before, but this time it uses gluten free noodles!
Ingredients (serves 4-6):
(2) 16-oz packages of quinoa rotini noodles: www.quinoa.net/145/163.html
(2) large jars of organic basil tomato sauce: www.muirglen.elsstore.com
2 cups of chopped onions
2 cups of chopped carrots
2 cups of baby arugula
1 cup of baby Portobello mushrooms
1 cup of low-fat organic cottage cheese
1 cup of shredded organic mozzarella cheese
1/2 cup of organic parmesan or romano cheese
1 tbsp of red pepper flakes
Pre-heat the oven to 375 degrees F. Boil the noodles in a large pot until al dente. Pour the tomato sauce into a deep baking pan or lasagna dish. Stir in the quinoa noodles and vegetable fixings. Hold the arugula, red pepper falkes, and parmesan until the cottage and mozzarella cheeses have been stirred into the mix. Once you have mixed the mozzarella and cottage cheese evenly, layer the top with the arugula, and lightly sprinkle the parmesan cheese and red pepper flakes as a final touch. Enjoy!
For the vegan, use cheese substitutes: www.chicagoveganfoods.com, or forgo altogether!
Remember, BeeFitters, food determines how we feel and heal!