Source: Recipes From "Easy, Gluten-Free" Reprinted with permission from American Dietetic Association Easy Gluten-Free by American Dietetic Association, Tricia Thompson MS RD, and Marlisa Brown MS RD CDE CDN, published by John Wiley & Sons

This is a nice twist on a familiar dish. This recipe calls for brown rice pasta which is readily available in natural food stores.

Servings

1 cooking spray
8 oz Pasta, rice, dry
2 tbsp unsalted butter
1 tbsp brown rice flour
1 tbsp cornstarch
1 cup fat free milk
0.75 cup low sodium vegetable broth (gluten free)
0.25 tsp white pepper
0.12 tsp ground nutmeg
2 oz Cheese, provolone, diced , shredded
6 oz low fat cheddar cheese, shredded
14 oz Tomatoes, crushed, fire roasted, canned

1 Preheat oven to 350°F.
2 Spray a 2 quart casserole dish with cooking spray or lightly coat with vegetable oil.
3 Cook pasta in boiling water until just tender. Do not overcook. Drain pasta, rinse and set aside.
4 In a medium saucepan, melt butter over medium heat. Stir in brown rice flour and cornstarch. Cook for 1 minute
5 Using a wire whisk, add milk and vegetable broth, whisking until smooth.
6 Bring to a boil over medium heat, stirring constantly, until thickened.
7 Remove from heat. Stir in pepper, nutmeg and cheese until melted.
8 Mix pasta with tomatoes and cheese sauce. Pour into prepared casserole. Cover with foil and bake in preheated oven for 30 minutes until hot and bubbly.

You can use quinoa pasta shells or macaroni or any small pasta in this recipe. If you don’t have fire roasted tomatoes, you can substitute salsa (1cup), canned tomatoes (14-ounce) or fresh tomatoes (1/2 cup chopped). If you don’t have white pepper on hand, black pepper can be substituted.