This no-boil pasta bake saves on time by baking noodles in milk instead of boiling. Pasta sauce and veggies are combined in a zip top bag then dumped over pasta then baked until mozzarella is golden and bubbly.
1boxgluten-free rotini pasta (we used Barilla)12 ounces
25oz.jar pasta sauce
1cuppeeled/sliced carrots
2cupszucchinisliced into half moons
½cupfrozen green peas
2cupsunsweetened almond milk
⅔cupshredded low-fat mozzarella cheese
⅓cupfresh basilchopped
Instructions
Combine pasta sauce, frozen peas, carrots, and zucchini in a 1-gallon zip-top bag. Store in the freezer until 24 hours before using it.
Preheat oven to 400F and spread rotini in the bottom of a 7x11 oven-safe baking pan. Pour milk over pasta to evenly coat. Pour sauce and vegetables evenly on top of pasta. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake 35 minutes.
Remove foil and turn oven to broil. Broil for 5 minutes. Remove from oven and cool for 10 minutes.
Scoop pasta into 4 black MPOF containers and refrigerate until enjoying. Serve topped with chopped basil.