Ingredients
Units
Scale
- 12 oz. box of Barilla® Gluten Free - Penne, prepared as directed
- 1 cup dried apricots - chopped
- 1 sweet onion - chopped
- 2 cups fresh baby spinach
- 3 oz. bar of cheddar cheese - shredded
- 1 cup whole milk
- 2 tbs. butter
- 3 - 4 tbs. Parmesan cheese - grated
- 2 - 3 tbs. gluten free breadcrumbs
- Salt and fresh ground black pepper
Instructions
- Cook pasta as directed and set aside.
- Preheat Oven 350 degrees F.
- In a sauce pot gently heat the milk with the butter and chopped onion.
- Butter a casserole dish and add the cooked pasta.
- Add the chopped apricots, shredded cheese and baby spinach to the pasta and toss.
- Pour the milk and onion over the pasta and toss. Sprinkle the gluten free bread crumbs and grated Parmesan over the pasta and a few extra pats of butter.
- Add a dash of salt and a few turns of fresh black pepper over the top to finish the dish.
- Bake 25 – 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
