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Paleo AIP Baked Penne

This Paleo AIP Baked Penne is an Italian classic made grain-free, dairy-free, and tomato-free!
Course AIP, dinner, lunch, Main Course, Main Dish
Cuisine AIP, Allergy Friendly, Autoimmune Protocol, dairy free, gluten free, Italian, Paleo
Keyword AIP, autoimmune protocol, dairy-free, dinner, easy, fast, gluten free, paleo aip
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Meagen Ashley

Ingredients

  • 1 batch Tapioca Cheese link to recipe in NOTES
  • 1 package Jovial Penne Pasta**
  • 1 Tbsp olive oil
  • 1 jar Carrot Marinara*
  • 2 Tbsp Italian Seasoning
  • Fresh herbs to garnish optional

Instructions

  1. Make the Tapioca Cheese recipe the night before. The next day when it is firm, grate it. Store in the fridge until ready to use.

  2. Prepare the Jovial Penne Pasta according to package directions until it is al dente. Rinse under cold water, then drain very well.
  3. Heat oven to 400 F. Grease a medium sized baking dish with the olive oil, then set aside.
  4. Add ½ of the grated “cheese” to a medium mixing bowl. Add the cooked pasta, marinara, and Italian seasoning to the bowl.
  5. Stir to combine, then transfer the mixture to the baking dish. Top with the remaining grated “cheese.”
  6. Bake for 30 minutes or until bubbling around the sides and golden brown on top.

Recipe Notes

 

Tapioca Cheese Recipe by Unbound Wellness

 

*For homemade nightshade-free marinara, you can sub 1 can pumpkin puree + 3 Tbsp balsamic vinegar + 2 Tbsp Italian seasoning + 1 ½ tsp garlic powder + sea salt to taste.

**In place of store-bought cassava pasta, you can sub 1 ½ lbs large-grated or spiralized and cooked sweet potato, parsnip, and/or zucchini.

 

Products used in this recipe:

Carrot Marinara

Jovial Pasta