If my two picky eaters like this dish, I’m pretty sure yours will too. Deliciously creamy and cheesy, this dish is a comfort food all the way around. The spinach and chard are just an added bonus. This recipe is not about hiding the veggies, it’s simply about making them a bit more kid-friendly, which ultimately makes them the star of the dish for your kids!
Gluten-Free Baked Spinach-Chard Fusilli and Cheese Recipe
If my two picky eaters like this dish, I'm pretty sure yours will too.
- Gluten-free pasta (any shape you like): 8 ounces
- Red Swiss chard, washed, dried and roughly chopped: 1 packed cup
- Spinach leaves, washed, dried and stems removed: 1 packed cup
- Diced tomatoes in tomato juice (from a can): 1 cup
- Garlic: 2 small cloves
- Sea salt: ¾ teaspoon
- Olive oil: 6 tablespoons, divided
- Mozzarella or Fontina cheese, grated: 2 cups
- Heavy cream: 2 tablespoons
- Gluten-free breadcrumbs: ⅔ cup
Step 1: Preheat the oven to 375 degrees F and adjust a rack in the center. Cook the pasta in a large pot of boiling, salted water until it's al dente---just tender but still firm to bite. Set aside.
Step 2: Add the chard, spinach, tomatoes, garlic, and salt to a food processor fitted with the blade attachment.
Step 3: Pulse until it's smooth.
Step 4: Add 4 tablespoons of the olive oil to a large sauté pan and place it over medium-low heat. Add the spinach-chard mixture, stir, turn the heat to low, and simmer for 15 minutes. Then gradually mix in the cheese and cream.
Step 5: Add the cooked pasta into the sauté pan and mix just until it's well incorporated.
Step 6: Pour the entire mixture into an (approximately 9 x 13 x 2 inch) baking pan. (You can use a deeper, smaller pan, too.)
Step 7: Evenly distribute the breadcrumbs over the top and drizzle with the remaining 2 tablespoons of olive oil.
Step 8: Bake in the preheated 375 degree F oven until it's sizzling along the edges and the top is golden brown, about 35 minutes.
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