Gluten Free Baked Penne

🧂 Ingredients

• 16 oz. Ronzoni Gluten Free Multi Grain Penne

  with rice, corn and quinoa
• 24 oz. ricotta cheese
• 16 oz. mozzarella cheese
• 1 large egg
• 2 24-oz. jars spaghetti sauce

  gluten free
• 1/2 cup parmesan cheese
• 1 tbsp. Italian seasoning
• 1 tbsp. dried basil

Instructions

• 1 Bring pasta to a boil and boil until al dente—about 8-10 minutes.
• 2 Drain.
• 3 Place pasta in a large mixing bowl.
• 4 Add ricotta and mozzarella cheeses, egg and one jar of spaghetti sauce.
• 5 Stir to combine.
• 6 Place in a greased deep dish 9x13” baking dish.
• 7 Top with remaining jar of spaghetti sauce.
• 8 Sprinkle with a tablespoon each of dried basil and Italian seasoning.
• 9 Sprinkle with parmesan cheese.
• 10 Bake, covered at 350° about 45-60 minutes or until hot and bubbly.

Nutrition Info