PMS PASTA BAKE

I always want some form of baked cheesy pasta when I am PMS’ing. This has become my go to. Even though the base is cheese, I keep it all low fat and organic, so I consider it guilt free. Serves 2.

INGREDIENTS

4-6 cups gluten-free pasta, cooked according to the box (sub grain-free pasta)
4 cups JF Tomato Sauce
2 tsp crushed red chili pepper flakes

2 cups organic low-fat mozzarella cheese, shredded (sub plant-based cheese)
¾ cup parmesan cheese, freshly grated (sub plant-based cheese)
½ cup low-fat or fat free ricotta (sub plant-based cheese)
Crushed red chili pepper flakes, to taste
Fresh cracked black pepper, to taste
JF Universal Salt, to taste
Arugula micro greens, for garnish

PROCESS

Preheat the oven to 350º. I like to set up a little assembly line on the counter. Add 2 tsp crushed red chili pepper flakes to my JF Tomato Sauce for spice.
Start by spooning a large portion of the tomato sauce on the bottom of the dish
Then add pasta, shredded mozzarella, small dime-size dollops of ricotta, parmesan, sprinkle of chili pepper flakes, lots of pepper and JF Universal Salt.

Repeat until done. I try to end with sauce and extra cheese on top. You can’t mess this up, just go for it! This is where I add the pesto if Kevin isn’t eating it and it makes it extra special.

Bake until nice and bubbly and turn the broiler on for a few minutes at the end to brown the top if you want it crispy. I like to serve with my Chopped Salad on the side.

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