Baked pasta dishes are the eewy gooey food gluten-free folks seem to miss the most. In the “About Gluten Free” section (visit the right side menu bar) I explain pasta brands that are a best bet for fooling even you Italian guests.
Well what do you do with the wrong brand of mushy, never right gluten-free pasta? Bake it! Baked on sauces will transform gluey mess into gooey fabulous. This cheese sauce is so velvety smooth, it could hide anything.
16 oz gluten-free penne, cooked and drained, not rinsed
1 lb sweet baby broccoli
3 Cheese Sauce:
1 TB butter
1 TB olive oil
2 TB rice flour
2 Cups milk
1/2 Cup parmesan, divided
4 oz goat cheese
4 oz mozzarella
Make a roux with the butter, oil, and flour over medium heat. Cook 3 minutes until rice flour is no longer raw. Slowly whisk in milk. When smooth, add 1/2 the parmesan and all of the goat and mozzarella cheeses. Whisk until smooth and bubbly. Remove from heat.
Cut broccoli into bite sized pieces. I cut baby broccoli a little larger because it is tender and sweet. I like the broccoli to be as long as the pasta. Place the broccoli in the bottom of your strainer. Drain pasta water over the broccoli. This will flash cook the outside of the broccoli so that it will retain its color well while baking.
Stir drained pasta and broccoli into cheese sauce. Transfer to baking dish and top with remaining parmesan. Bake at 350 degrees F for 20-30 minutes, until golden brown delicious.