Veggie Baked Penne with Sautéed Zucchini and Spinach
We fold gluten-free penne pasta into a creamy blend of fresh ricotta cheese, sautéed zucchini, grape tomatoes, spinach, and herbs, then top it with mozzarella and Parmesan cheese. We bake the dish al forno (translation: baked in the oven!) and place it inside of our standard tray, ready to heat and eat. Mangia! ▶︎ 𝓣𝓻𝔂 𝓽𝓱𝓲𝓼 𝓭𝓲𝓼𝓱 ◀︎ Ingredients Marinara Sauce (Diced Tomatoes (Tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Tomato Puree (Water, Tomato Paste), Olive Oil, Onions, Tapioca Starch, Spices, Garlic, Honey, Sea Salt, Salt, Citric Acid), Penne (Water Brown Rice Flour, Potato Starch, Tapioca Starch, Whole Egg, Salt, Xanthan Gum), Zucchini , Tomatoes , Water , Spinach , Onion , Ricotta Cheese (Whey, Whole Milk, Cream, Culture, Vinegar, Salt), Mozzarella Cheese (Milk, Cheese Cultures, Salt, Enzymes, Potato Starch, Cellulose, Natamycin), Expeller Pressed Canola Oil , Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes, Cellulose), Milk Protein Isolate ,