Ingredients

The following ingredients have 5 Servings
  • 12 oz. box of Barilla® Gluten Free – Penne, prepared as directed
  • 1 cup dried apricots – chopped
  • 1 sweet onion – chopped
  • 2 cups fresh baby spinach
  • 3 oz. bar of cheddar cheese – shredded
  • 1 cup whole milk
  • 2 tbs. butter
  • 3 – 4 tbs. Parmesan cheese – grated
  • 2 – 3 tbs. gluten free breadcrumbs
  • Salt and fresh ground black pepper

Instruction

  • Cook pasta as directed and set aside.
  • Preheat Oven 350 degrees F.
  • In a sauce pot gently heat the milk with the butter and chopped onion.
  • Butter a casserole dish and add the cooked pasta.
  • Add the chopped apricots, shredded cheese and baby spinach to the pasta and toss.
  • Pour the milk and onion over the pasta and toss. Sprinkle the gluten free bread crumbs and grated Parmesan over the pasta and a few extra pats of butter.
  • Add a dash of salt and a few turns of fresh black pepper over the top to finish the dish.
  • Bake 25 – 30 minutes.