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.


  1. Almost or not, it looks delicious!

  2. You're right - baking with cheese sounds so good!


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