Thursday, January 14, 2010

Pizza Casserole

The mashed potato flakes and oil as please even the pickiest eater – it tastes much like melted
cheddar cheese!

palm shortening for baking dish
2-1/2 cups GF broth of choice
15 ounces (2 cups) GF pasta sauce of choice
8 ounces (about 4 cups) uncooked GF pasta (shape and flavor of choice)
1 cup (4 ounces) Pancetta, or cooked Italian sausage, or cooked ground meat of choice
1/2 cup nitrate-free, preservative free Pepperoni, diced if large (Applegate Farms)
1 tablespoon Spaghetti seasoning, or seasoning of choice
1 cup potato flakes, flavor of choice (Edward & Sons)
1/4 cup grapeseed oil
  1. Place baking rack in second position; preheat oven to 425°F.
  2. Grease baking dish generously with palm shortening; set aside.
  3. In large bowl combine GF broth, pasta sauce, uncooked pasta, Pancetta, Pepperoni, and Spaghetti seasoning; stir to incorporate; set aside.
  4. In small bowl combine mashed potato flakes and grapeseed oil.
  5. Pour pasta mixture into prepared baking dish.
  6. Spread potato mixture evenly over top.
  7. Cover tightly with foil.
  8. Place in 425°F preheated oven; bake 45 minutes or until all liquid is gone and pasta is soft. Serve hot or cool.
To freeze: cool completely; split into desired portions; place in airtight container; freeze for up to 1 month.

Servings: 4
Preheat: 425°F
Prep Time: 10 min
Cooking Time: 45 min

To use dairy: omit potato flakes; omit grapeseed oil. During final 15 minutes of cook time,
remove foil and sprinkle on desired amount of shredded cheese of choice.

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