Pasta, chard & fontina torte
Pasta and macaroni
Italian cuisine
Baked pastas are always great as part of a lunch buffet. This one is both vegetarian AND gluten free. I wanted to come up with a way to use brown rice pasta that tasted as good as regular pasta. <br /> <br />You can use spinach or chard or kale. I love to buy bags that have all three mixed. I always have them in stock, which makes this recipe perfect for when I need to clean out my fridge. <br /> <br />Because this is made in a springform pan, it looks impressive when served. You can use your imagination and tweak this to your taste. You can switch out the fontina for cheddar and the Parmesan cheese for gruyere. You can add more vegetables like diced red pepper or hot peppers if you want to spice it up. It’s also great as a main course dish served with just a salad. <br /> <br />This can be made and baked one day before. Store covered at room temperature, overnight. Store leftovers in the refrigerator for 2 days, if they last that long.
Share:
0
15
0
Comments