When you have a new baby, the last thing you want to worry about is making dinner. That’s why it’s good to go ahead and create a few big casserole dishes that you can freeze ahead of time and simply heat up when the baby comes. If you’re like me, you also want to go ahead and start eating as healthily as possible and not worry about different ingredients in your food causing any reaction to your baby because of nursing. That’s why I’ve been looking for healthy (at least ‘healthy-ish’) and gluten-free dishes to go ahead and make and stick in the freezer. A good gluten-free pasta recipe can be hard to find – but this bake is delicious thanks to Barilla Gluten Free Penne, and perfect for family dinners, freezing for the future, or taking over to share with friends.
Here’s what you need:
12 Ounce Box Barilla Gluten Free Penne
1 Cup Reduced Fat Sour Cream
4 Tablespoons Butter
1 Pound Ground Chicken
Vegetables of Choice (I used pan-cooked okra and yellow squash)
4 Tablespoons Butter or Margarine
1 1/2 Cup Low Fat Mozzarella Cheese
3/4 Cup Skim Milk
Here’s what you do:
Cook pasta according to directions on box and cook chicken and vegetables and set aside.
Preheat oven to 350 degrees. In a saucepan over low milk melt butter and whisk in milk. Continue to beat while slowly adding in sour cream. Add 1 cup of cheese and continue stirring constantly until cheese is completely melted.
In a large bowl mix the pasta, sauce, chicken and vegetables. Spread evenly in a 9″ x 13″ baking pan. Top with the remaining 1/2 cup cheese.
Bake 25-30 minutes until brown and bubbling.
The Barilla Gluten Free pasta in this bake tastes just like any regular past and is really great for moms with new babies. It is made with non-GMO corn and rice, and creates a meal that the whole family can enjoy. I find the best deals on Barilla Gluten Free Penne at BJ’s Wholesale where I buy it in a pack of four.