I used to not like cooking meals that took longer than 30 minutes, because I would usually wait until I was very hungry before thinking about what I was going to eat. When it came time to decide what to eat, something that takes over an hour to make stood no chance in my book. However, in my old age, I have finally started planning ahead and setting aside the time to make things that aren’t microwaveable.
I love cooking casseroles like this, because not only are they delicious, but you can throw in so many different ingredients and have it come out tasting incredible. This was my first time making something along these lines. I have just recently gotten introduced to chicken sausage, and I really enjoy it in the place of regular sausage.
Another great thing about this dish is that it’s dairy-free as well. I used the Daiya Mozzarella, which I have found to be by far the best dairy-free cheese. If you aren’t dairy-free, regular mozzarella will work just as well. In fact, you could use whatever cheese is your favorite and I am confident that it will still taste very good.
Here we go…
Ingredients (serves 4-6):
- 3/4 pound of gluten-free pasta
- 1 large head of broccoli, cut into small florets
- 2 large chicken sausage links
- 1 can cannellini or Great Northern beans, rinsed and drained
- 1 cup of Daiya mozzarella (or regular mozzarella if you aren’t dairy-free)
- 1/2 cup chicken stock
- Olive Oil
- 1 tsp salt
- 1/2 tsp ground pepper
- 3 tablespoons gluten-free breadcrumbs
1. Preheat oven to 375 degrees. Lightly oil a ~9 x 13 inch baking pan.
2. In a large pot, bring water to a boil and add the gluten-free pasta and broccoli. Cook for about one or two minutes less than the package calls for. (For example, the gluten-free pasta said to cook 6-9 minutes, and I removed it at 5 minutes.)
3. In a large Dutch oven on medium-high heat, heat the oil. Add the chicken sausage and cook until it is nice and browned, about 8-10 minutes.
4. In a large bowl, toss the drained pasta with the chicken sausage (cut the sausage into smaller pieces if you haven’t already). Add in the beans, the stock, half of the cheese, and salt and pepper. Gently toss.
5. Transfer the mixture to your baking dish. Top with breadcrumbs and the rest of the cheese.
6. Place in the preheated oven. Bake for 20-25 minutes, until heated through and crusty on top.
7. Remove from heat. Serve and enjoy!