One Skillet Gluten-Free Alfredo Basil Pasta Bake

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This One Skillet Gluten-Free Alfredo Basil Pasta Bake takes 30 minutes to make from start to finish. The pasta is smothered with creamy, cheesy, basil pesto sauce, then baked with melted mozzarella cheese. The best part, all you need is seven ingredients plus salt and pepper to make the most delicious, satisfying Italian pasta meal. What I love about his one skillet recipe is the easy cleanup, only one skillet 🙂

To make this alfredo basil pasta bake, you cook the pasta first. Then using the same skillet add everything else except mozzarella. Cook until the sauce starts to bubble and the cheese has melted. Stir in the pasta, top with mozzarella and bake for 15 minutes. How easy is that? This gluten-free pasta meal is for a lazy night, don’t you agree?

Ingredients

  • 1 lb. gluten-free dry fettuccine or spaghetti
  • 1 cup basil pesto, or homemade
  • 2 1/4 cups heavy cream 
  • 4 oz. cream cheese, diced
  • 2 garlic cloves, minced 
  • 1 cup grated parmesan cheese
  • Himalayan salt and GF ground black pepper to taste
  • 4 oz. sliced mozzarella cheese
  • Optional garnish; Fresh basil leaves, halved cherry tomatoes
  • Instructions

  • Preheat oven to 375 F
  • Bring a large ovenproof skillet of salted water to boil. Add pasta and cook according to package directions, until al-dente. Drain the pasta and set aside
  • Using the same skillet, add pesto, cream, cream cheese, garlic, parmesan. Cook over medium heat until the cheese has melted and the sauce starts to bubble. Season with salt and pepper
  • Carefully stir in the pasta and top with mozzarella slices. 
  • Bake for 15 minutes, then broil for 1 - 2 more minutes until cheese is golden and bubbly.
  • To serve, top with fresh tomatoes and fresh basil


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