Mushroom Ranch Pasta Bake

Meatless Mondays don’t always work out in our house. Often after a vegetarian meal we both end up hungry an hour later which leads to snacking on potato chips. This mushroom ranch pasta is so filling that I don’t find myself turning to snacks right after eating!

When I do my weekly food prep I like to always make sure I have one freezer meal. Something that I can just thaw out a busy day and throw in the oven. I was worried this would turn to mush after being in the freezer, but by only par cooking the gluten free pasta it retained its texture. I found the hearty texture of brown rice pasta works perfectly for frozen pasta bakes.

I use Pacific cream of mushroom soup in this recipe. I am so happy to have found gluten free cream soups that taste just like the stuff I grew up on! I buy mine from Thrive Market and always have them in my pantry for this type of meal!

 

• Servings: 2-3
• Difficulty: easy
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Ingredients:

12 oz Sliced Button Mushrooms

1/2 Onion, Minced

1 Clove Garlic, Minced

1/4 Cup White Wine

1 1/2 Cup Brown Rice Pasta

1/2 Box Cream of Mushroom Soup

1 1/2 Tablespoon Ranch Seasoning

1/4 Cup Gluten Free Bread Crumbs

2 Teaspoon Parmesan Cheese

Method:

• Saute the mushrooms, onions, garlic until golden brown
• Add wine and cook until wine reduces
• Boil pasta for about 5 minutes, it should still be slightly undercooked
• Combine pasta, mushrooms, soup, and ranch seasoning
• Add mixture to a greased oven safe container
• Top with bread crumbs and cheese
• Freeze until night before you want to eat
• Bake in a 350F oven for about 40 minutes
• Broil on high for 5 minutes to brown the top