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Gluten Free Baked Pasta Gratin

Name: Gluten Free Baked Pasta Gratin
Prep time: 45 min
Cook time: 30 min
Cuisine: Italian,Mediterranean
Ingredients: 200 Penne; 1 aubergine; 120 g Parmesan cheese, grated; a little bit of Paniermehl - Breadcrumbs; a little bit of Farina; salt and pepper; oregano; 200 ml tomato sauce; 30 ml extra virgin olive oil; basil

2 people

70-75 min

Search no more! We bring to you best gluten free starter recipe you will ever taste. Try it now, thank us later.

We all know how it feels to scroll through Pinterest for hours looking for the perfect party dish to make for your guests, and that’s why we are here. May we present to you the best gluten free baked pasta recipe that will blow everyone away at your party. The presentation, the taste, the texture… it’s all so perfect! The slight crunch of the aubergine, the softness of the pasta and the richness of the cheese will make you wish you had found this recipe sooner.

Cook

Preparation

in 45 minutes

Cooking

in 25-30 minutes

Temperature

170 °C

Wash the aubergine and cut into discs. Turn a few of the discs over in flour and fry in oil.
Drain on a piece of kitchen roll and leave to dry. Cook the rest of the aubergine with the tomato sauce until soft.
Cook the penne in salted water for 3 minutes, strain and mix with half of the tomato sauce.
Grease the casseroles and dust with breadcrumbs.
Fill them in layers: an aubergine disc on the bottom, followed by tomato sauce and plenty of parmesan, then the pasta and so on until the casseroles are full.
Finish with an aubergine disc, tomato sauce and Parmesan.
Bake for roughly 15 minutes at 170 °C, turn the stacks out of the casseroles.
Turn the stacks over (the gratin layer should be on the top) and serve sprinkled with a few fresh basil leaves and a bit of oregano.

Ingredients

200

Penne

aubergine

120

Parmesan cheese, grated

a little bit of

Paniermehl - Breadcrumbs

a little bit of

Farina

salt and pepper

oregano