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Easy SCD Pasta Bake

Easy SCD Pasta Bake


  • Author: Lila Ruth
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: about 45 min
  • Yield: 6-8 servings 1x
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Ingredients

  • 1 red onion, diced
  • 3 tablespoons olive oil, divided
  • 1 eight oz package of mushrooms, sliced
  • Rao’s Marinara (24 oz) or marinara from our scd chicken parm recipe
  • 1 cup cooked chicken, cut into cubes or shredded
  • 1 cup shredded parmesan, divided
  • 34 slices of provolone cheese (optional)
  • 1 box of Tolerant Red Lentil Rotini
  • fresh parsley for garish (optional)

Instructions

  1. Preheat oven to 400 degrees
  2. Bring a large pot of water to boil
  3. While you’re waiting, go ahead and sauté the diced red onion in 2 tablespoons of olive oil for two minutes on medium heat in a large pan. Add in your sliced mushrooms and remaining tablespoon of olive oil. Continue to sauté for another 2 minutes, making sure to stir the onions and mushrooms. Remove from heat.
  4. Add your rotini to the boiling water and cook for 7-8 minutes. It will still be a bit firm but will soften just the right amount while baking in the oven. Drain pasta into strainer, shake to remove excess water.
  5. Place your pasta back into the large pot and toss with the sautéd onion, mushroom and chicken. Stir in your marinara and 1/2 cup of the shredded parmesan.
  6. Pour into 8×8 square baking dish or casserole dish.
  7. Sprinkle remaining 1/2 cup of shredded parmesan over top and tear provolone into pieces, and place evenly on top.
  8. Bake covered with foil for 15 minutes, then uncovered for another 15-20 minutes.
  9. Serve with fresh parsley, enjoy!! Cover leftovers and refrigerate.

Keywords: pasta, scd, specificcarbohydratediet, grainfree, glutenfree, easyrecipe, dinner, casserole