Andean Dream<\/a> Fusilli, which is made from quinoa. We love how it holds up after cooking. It’s also one of the few pastas we have found that works great for cold macaroni salads, where you can keep refrigerated and eat for several days without the pasta getting hard.<\/p>\nIt’s important to follow the manufacturer’s instructions on the package for cooking pasta. Most pasta is boiled throughout the cooking process. However, Andean Dream suggests that once the pasta comes to a boil, the temperature is lowered so it’s simmering.<\/p>\n
After your pasta is cooked, drain in a colander and rinse with cold water and set aside.<\/p>\n
Place kale in a steaming basket and set in a large saucepan with about 2-inches of boiling water. Cover and steam kale until wilted, about 2-3 minutes. Remove from heat and roughly chop when cool.<\/p>\n
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Set the kale aside while you saut\u00e9 mushrooms for about 8 minutes.<\/p>\n
Assembly<\/strong><\/p>\nLightly coat a 7-1\/2 x 11-inch baking dish with an allergy-friendly margarine or oil. Line baking dish with pasta.<\/p>\n
Pour sauce evenly over the pasta. Our favorite is Rao’s. Arrange kale over sauce. Sprinkle allergy-friendly mozzarella cheese over the kale. Top with mushrooms, followed by olives.<\/p>\n
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Ready to go in the oven!<\/p>\n
Bake uncovered for 35-40 minutes. The cheese should be melted and sauce starting to bubble.<\/p>\n
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This Veggie Pizza Pasta Bake is an oven lovin’ and crowd pleasing casserole we know you’ll enjoy!<\/p>\n