This Mushroom Ranch Pasta Bake is the perfect way to celebrate Meatless Monday. The mushrooms help makes this vegetarian dinner extremely filling. The best part is it holds up great in the freezer. Perfect to have on hand for the nights you’re too busy to cook.
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!
- Serves: 3 Portions
- Serving size: 300 g
- Calories: 224
- Fat: 3.8
- Sugar: 3.5
- Fiber: 2.8
- Protein: 8.3
- 12 oz Sliced Button Mushrooms
- ½ Onion, Minced
- 1 Clove Garlic, Minced
- ¼ Cup White Wine
- 1½ Cup Brown Rice Pasta
- ½ Box Cream of Mushroom Soup
- 1½ Tablespoon Ranch Seasoning
- ¼ Cup Gluten Free Bread Crumbs
- 2 Teaspoon Parmesan Cheese
- 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
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