Gluten Free Pasta Shells with Zucchini and Mushrooms
Danalaila
May 19, 2016
Ingredients
- 3 cups gluten free pasta shells
- 3/4 jar good healthy marinara sauce
- 1 pint baby bella mushrooms - cleaned, stems off and chopped
- 1 zucchini peeled chopped
- 1/2 cup onion chopped
- 3 cloves garlic chopped
- 1/3 cup shredded mozzarella cheese
- 1/4-1/3 cup fresh grated Parmesan Reggiano
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tbsp extra virgin olive oil
- salt and pepper
Servings:
Units:
Instructions
- Cook pasta shells to package instructions and drain and rinse ( a must) bc the gluten free pasta needs to be rinsed. Set aside.
- In a large sauté pan, add the oil and onions and a pinch of salt and cook for about 5 minutes and then add in garlic and cook for another 2 minutes.
- Next add in dried herbs, mushrooms, zucchini and some more salt and pepper and cook for about 6 minutes and then add in the 3/4 of the marinara sauce and pasta shells cook for another 3 minutes until all the flavors combine and then add in the mozzarella cheese and turn off the heat.
- Last, add a spoon full of the marinara to the bottom of a baking dish and spread to coat the bottom. Then add in the pasta mixture and top with the parmesan cheese and drizzle a bit more olive oil over the top and bake at 375 degrees for 20-25 minutes and serve!
- I have been trying to create more vegetarian dishes and this came out amazing!!! You will not even miss the meat, it is a new favorite in my house. :)
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