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Frequently paired with
The best thing to pair and share with Party Pans (Serves 10)
Ingredients
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Base
Vegetable Medley
Protein
Sauce
Toppings
Method
Preparation
Cook the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, and sauté for about 1-2 minutes until fragrant.
Combine Ingredients
Add Protein
Stir in the shredded chicken and chickpeas, mixing well to combine with the vegetables.
Add Sauce
Pour in the gluten-free marinara sauce, Italian seasoning, salt, and black pepper. Stir everything together and let it simmer for 5 minutes.
Assembly
Combine with Pasta
In a large mixing bowl, combine the cooked pasta with the sauce and vegetable mixture. Toss to coat evenly.
Transfer to Baking Dish
Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
Topping and Baking
Add Cheese
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture.
Bake
Preheat the oven to 375°F (190°C). Bake the dish for 25-30 minutes until the cheese is melted and bubbly.
Garnishing
Serve
Remove from the oven, let it cool for a few minutes, and garnish with chopped fresh basil before serving.