It is impossible to fail at the dinner table when the main entrée includes marinara sauce, cheese and sausage. The kids love this, and I approve! This dish is loaded with fiber and protein from the quinoa and essential vitamins and minerals from the tomato sauce and shredded carrots. Enjoy!
- 3 Cups cooked Quinoa
- 26 oz. Hunts Garlic and Herb Pasta Sauce (or your favorite Gluten-Free Pasta Sauce)
- 1 1/2 Cups finely shredded Carrots
- 2 Tablespoons Basil dry
- 1 Tablespoon Parsley dry
- 1 Tablespoon Garlic Salt
- 3/4 Cup cooked Mild Italian Sausage
- 2 Vine Ripe Tomatoes sliced
- 2 Tablespoons Fresh Basil chopped
- 1 1/2 Cups shredded Mozzarella Cheese divided
Preheat oven to 400 degrees F. Grease a 9 x 13 casserole pan.
Combine quinoa, pasta sauce, shredded carrots, and seasonings and mix until fully incorporated. (I usually mix it all together right in the sauce pan I used to cook the quinoa.)
Pour one-third of the quinoa mixture into the greased pan. Use the back of your mixing spoon to level out the mixture.
Sprinkle cooked sausage and half of the cheese evenly along the mixture. Pour remaining mixture over the sausage and cheese and smooth out with the back of your spoon.
Top with sliced tomatoes and fresh basil and sprinkle the top with remaining cheese.
Bake for 20 minutes. Broil for 2 minutes longer or until cheese is lightly brown.
Remove from oven and let cool for 10 minutes before serving.