Date: 04 Oct 2014 Author: Jacqui Categories: Food, Main Dishes, Pastas 0


Slowly getting closer to the cold season and pretty soon, we will start looking for comfort food recipes.  This is one perfect recipe for comfort food! Oh so cheesy and Delicious.  You can serve this without baking it but I just love the crunchy ones on top!  Usually this is made with white sauce.  I just use fresh cream and if sauce is too liquid, you can thicken it slightly using cornstarch and water.


 (2-3 servings)

  • 300g Gluten Free Penne
  • Olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 tsp Gluten Free Chicken Stock
  • 280g chopped boiled ham
  • 150g Gorgonzola or any other blue veined cheese (check label to ensure it is gluten free)
  • 1/4 cup grated Parmesan
  • 250ml fresh cream
  • 200g frozen spinach leaves, defrosted
  • 250g sliced mushrooms
  • 150g mozzarella, cubed
  • Salt & Pepper
  • Dash of Nutmeg

For the topping- combine the following

  • 2tbsp grated Parmesan Cheese
  • 1tbsp gluten free breadcrumbs
  • 1 tbsp polenta
  • 1tsp garlic pepper


Heat a little olive oil in a pan and sauté the onion until translucent. Add the minced garlic, cook for a minute and add the sliced mushrooms. When mushrooms are cooked add the white wine and the gluten free stock powder and cook for a couple minutes. Add the fresh cream, the ham and season with salt and pepper. Chop the Gorgonzola into cubes and add to the pan. Stir until it melts. Add the defrosted spinach leaves. Add also a dash of nutmeg and the grated parmesan. Take off the heat and set aside.

Boil the pasta but leave very firm. Drain and add the sauce and the mozzarella cubes. Combine gently as gluten free pasta breaks easily. Pour this into a greased oven proof dish and sprinkle the top with the Parmesan mix.

Bake in a preheated oven at 150 C until the top starts browning.

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