Updated: Mar 30
Prep: 10 minutes
Cook: 25 minutes
8 oz gluten-free penne pasta
2 tbsp garlic-infused olive oil
1 tbsp cornstarch
1 cup lactose-free milk, divided
1/2 cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese, divided
Salt and pepper to taste
1 cup fresh spinach
1 medium tomato, seeded and diced,or 1/4 cup sun-dried tomatoes
Cook pasta according to package Instructions.
Preheat oven to 375 F
Add olive oil and 3/4 cup of milk to a saucepan on medium heat and stir to combine.
In a separate small bowl, combine the additional 1/4 cup of milk with 1 tbsp cornstarch and mix until well-combined.
Add the cornstarch mixture to the milk In the saucepan, stirring to avoid lumps.
Allow mixture to cook on medium heat, stirring occasionally until it reaches the thickness of heavy cream, about 3 minutes.
Add the parmesan cheese, 1/2 cup shredded mozzarella, salt,pepper, spinach, and tomato to milk mixture and stir until cheese has melted.
Combine penne pasta and sauce In baking dish and top with remaining mozzarella cheese. Bake for 20 minutes or until dish is bubbly and cheese has just started to brown.
Recipe adapted from dinneratthezoo.com