INGREDIENTS

  • 2 cups uncooked quinoa
  • 4 cups tomato basil pasta sauce
  • 1 pound gluten-free turkey meatballs
  • 1 cup shredded mozzarella
  • 6 ounces fresh mozzarella, sliced thinly
  • thinly sliced basil

DIRECTIONS

  1. Place the quinoa in a large bowl. Add water to cover. Let soak for 15 minutes.
  2. Preheat oven to 375°F. Grease an Anolon Vesta Stoneware 3-quart Au Gratin baking dish or a 9x13 baking dish with nonstick cooking spray.
  3. Rinse the quinoa with water. Then add to prepared baking dish. Add the pasta sauce. Season with salt and pepper, if desired. Stir to fully incorporate.
  4. Sprinkle the mozzarella evenly over quinoa. Then add the meatballs, evenly over cheese.
  5. Lay the sliced mozzarella over the meatballs, trying to cover the dish completely.
  6. Place the dish in the oven and cook for 35-40 minutes, or until quinoa is cooked through and the cheese is melted and bubbly.
  7. Remove from oven and sprinkle with the thinly sliced basil, if desired.
  • Course: Entrée