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Gluten-Free Pasta Bake

Serves 6 to 8
Time 1 hr 15 min
The autumn flavors of pumpkin and nutmeg along with sweet corn, tomatoes and creamy cheese will make this baked pasta a new family favorite.
Ingredients
  • 1 pound small corn, brown rice or quinoa pasta, such as fusilli or elbows
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) package frozen corn (or about 3 cups fresh corn kernels)
  • 1 (15-ounce) can pumpkin purée
  • 2 cups grated mozzarella or Monterey Jack, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt
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Method

Preheat the oven to 350°F. Bring a large pot of salted water to a boil. 

Add pasta and cook until just al dente, 6 to 8 minutes. Drain well and transfer to a large, heatproof bowl. 

Gently stir in tomatoes, corn, pumpkin, 1 cup of the cheese, parsley, nutmeg and 1 teaspoon salt. Scoop it all into a (9x13-inch) baking dish (oiled first, if you like) and scatter remaining 1 cup cheese over the top. 

Bake until hot throughout and cheese is melted on top, about 40 minutes. Let rest 10 minutes before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound small corn, brown rice or quinoa pasta, such as fusilli or elbows
  • 1 (28-ounce) can diced tomatoes
  • 1 (16-ounce) package frozen corn (or about 3 cups fresh corn kernels)
  • 1 (15-ounce) can pumpkin purée
  • 2 cups grated mozzarella or Monterey Jack, divided
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon ground nutmeg
  • 1 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.