This recipe is egg free, soy free and mushroom free.
10 ounces ziti pasta
1 tablespoon olive oil
1 medium chopped onion
1 medium chopped bell pepper (red)
4 cloves of minced ELEPHANT garlic (as I am allergic to regular garlic)
2 (14.5 ounce) cans tomato sauce (garlic free, mushroom free and soy free)
Basil – as much or as little as you would like
6 cups baby spinach leaves
1 ¼ shredded smoked Swiss cheese, Gouda will work as well
Cook pasta according to directions; drain. Heat oven to 375 degrees. Heat oil in a large pot on medium high until hot. Add onion and pepper; cook 5 minutes, stirring occasionally. Stir in ELEPHANT garlic; cook 2 minutes. Stir in tomato sauce; bring to boil. Reduce heat and simmer for 5 minutes. Add spinach; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. Add pasta and ¾ cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into a 9 by 13 baking dish coated with butter (I can’t use spray either as it has soy in it.) Sprinkle remaining cheese, evenly. Bake 15 minutes or until cheese melts and begins to brown (adapted from “Cooking light Italian,” Heather Averett, editor, Oxmoor House, 2006)
Makes at least 8 servings
Prep time 20 min
Cooking time 30 min
Author: Tarah Jakubiak
After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 24 countries and 26 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.