Tuesday, October 16, 2012

Almost A Skillet Dinner

I decided to make this because it was done completely on the stove but as I worked with the ingredients, I decided, it should really bake, at least, at the end of the cooking.  Plopping the cheese on top in a skillet did not sound as appealing as baking it with the cheese on top.

Almost A Skillet Dinner


1 teaspoon olive oil
1 small onion, chopped
8 ounces  sauce (Marinara or a tomato based sauce)
2 cups uncooked gluten-free fettucini
1 cup water
1/2 cup chopped zucchini
1/2 cup  ricotta cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 cup shredded part-skim mozzarella cheese

Preheat oven to 350 degrees F.
Heat the olive oil in a large skillet and cook the onions until translucent.

Stir in the sauce, noodles, water and zucchini.  Heat until water is boiling.

Lower heat and let simmer for 10 -12 minutes.  Regular pasta needs less cooking than gluten-free.

Transfer cooked noodle mixture to a baking dish.

In a small bowl, combine the ricotta, Parmesan and parsley. 

Cover the pasta with the cheese mixture.

Top with the shredded mozzarella.

Bake at 350 degrees for 10 - 20 minutes until cheese has browned some.

This is tasty and filling and you can add your favorite seasonings to change the flavor.
That is eggplant next to the pasta.


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