Creamy Tomato Pasta Casserole (Gluten-Free)
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
1 loaf pan
- Serves:
- 3-4
ingredients
- 8 ounces brown rice pasta, fusilli, cooked al dente
- 1⁄2 cup steak, chopped
- 3 links Italian sausage
- 0.5 (14 1/2 ounce) can diced tomatoes
- 1⁄4 large green pepper, diced
- 1⁄2 medium onion, diced
- 0.5 (24 ounce) jar marinara sauce
- 1 small summer squash, peeled and diced
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon oregano
- 1⁄4 cup mozzarella cheese, shredded (optional)
- 3 tablespoons olive oil
- 1⁄2 cup plain yogurt
- 3 tablespoons half-and-half
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
directions
- Preheat oven to 400 degrees fahrenheit.
- Heat about a tablespoon of olive oil in pan at medium heat.
- Saute sausage and steak in pan until brown, seasoning with half of the oregano.
- Remove sauted meats to a plate covered with a few paper towels, leaving the juices and oil in the pan.
- Put chopped green pepper, onion, and minced garlic in pan and saute in meat juices for about five minutes, or until the onion starts to turn clear.
- Turn off heat, but leave onion and peppers in pan to keep warm.
- Combine yogurt, half and half, garlic power, and onion powder. It should be a pourable, but still thick, consistency.
- Drizzle one tablespoon of olive oil on bottom of loaf pan.
- Spread half of the spaghetti sauce in pan.
- Top with half of meat mixture, then half of the diced summer squash, half of the diced tomatoes, and half of the green pepper/onion mixture.
- Finish with half of the yogurt mixture.
- Repeat layers, but after the yogurt layer, sprinkle with mozzerella cheese.
- Drizzle with final tablespoon of olive oil and sprinkle with italian seasoning.
- Cover pan with aluminum foil, place in oven, and bake for 10 minutes. Then remove the aluminum foil and bake for another 5-10 minutes, or until the cheese is melted.
- Options: you can substitute sour cream for the yogurt. You can also substitute soy or goat yogurt and eliminate the mozzerella to make this dairy-free.
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RECIPE SUBMITTED BY
Hi there! I'm a writer by soul, and a cheerful, in-depth experimenter with pretty much everything else. I am also a happy newlywed. My husband and I first started informal pre-dating stuff while cooking odd ingredients into tasty dishes. I've done some form of cooking ever since I was six, with a particular fondness for baking. A few years ago I was diagnosed with various allergies and intolerances, including wheat, apples, bananas, pears, yeast and most things that are fermented. It radically changed my cooking style and thankfully opened up a whole new world of cuisine to try! However, I have plenty of people who still enjoy the treats I used to make (and eat), so I have the best of both worlds; playing around with high-calorie dishes without having to eat them!