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 oil1 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.