Gluten Free Baked Pasta
This recipe was adapted from several that I found.
When I was cooking for friends whose husbands had been called up for reserve duty I was asked if the recipe could be made without tomato sauce for the picky children. I tried it worked and kids loved it.
Ingredients:
1000 grams or 2.2 pounds of cottage cheese
200 grams .44 pounds of mozzarella cheese
1 egg
about 1/4 cup of Parmesan cheese
1 bag of gluten free rice pasta
salt
If you are short on one type of cheese use a little bit more of the other.
Instructions:
- boil water to cook the pasta add salt to taste into the water
- oil a 9×13 pan
- while the water is boiling put cottage cheese into Ninja bullet and blend until smooth (need to do it in batches)
- mix blended cottage cheese with mozzarella
- add beaten egg to the the cheese
- cook the pasta so it is al dente about 2 minutes less than the package says to cook it for
- preheat oven to 350 Fahrenheit or 177 Celsius
- when noodles are done rinse them ( I like using a pasta pot with a strainer insert)
- pour pasta into the cheese misxture
- mix it together pour mixture into the 9×13 pan
- sprinkle Parmesean cheese on the top
- Cooke for 30 minutes at 350F or 180C
- let rest for 15 minutes
Zucchini-Mushroom Kugel
Adapted from a recipe on Kosher.com
Ingredients:
4 zucchinis
2.5 – 3 cups of frozen mushrooms, sliced
about a teaspoon salt
3 eggs
4 tablespoons Potato Starch
3 tablespoons onion soup mix
3 tablespoons sugar or honey
tablespoons Olive Oil
1. quartered and slice the zucchinis
2. defrost the mushrooms
3. cover the bottom of the pan with olive oil place the mushrooms and zucchini over the oil
4. sprinkle salt over the vegetables about a teaspoon
5. sauté for 10-15 minutes
6. preheat the over to 35o Fahrenheit to 177 Celsius
6. drain the mushrooms and zucchini mixture
7. pour into a mixing bowl
8. add potato starch, onion soup mix, sugar or sugar and eggs into a large mixing bowl
9. mix together
10. pour mixture into a oiled nine-inch (20-centimeter) round dish.
11. Bake for one hour
Zucchini-Mushroom Kugel
Adapted from a recipe on Kosher.com
Ingredients:
4 zucchinis
2.5 – 3 cups of frozen mushrooms, sliced
about a teaspoon salt
3 eggs
4 tablespoons Potato Starch
3 tablespoons onion soup mix
3 tablespoons sugar or honey
tablespoons Olive Oil
1. quartered and slice the zucchinis
2. defrost the mushrooms
3. cover the bottom of the pan with olive oil place the mushrooms and zucchini over the oil
4. sprinkle salt over the vegetables about a teaspoon
5. sauté for 10-15 minutes
6. preheat the over to 35o Fahrenheit to 177 Celsius
6. drain the mushrooms and zucchini mixture
7. pour into a mixing bowl
8. add potato starch, onion soup mix, sugar or sugar and eggs into a large mixing bowl
9. mix together
10. pour mixture into a oiled nine-inch (20-centimeter) round dish.
11. Bake for one hour
Contact
GlutenFreeIsrael.com
All Rights Reserved 2024
Website design, maintenance and SEO managed by