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Recipe & Picture Time: Caitlin’s Cheeseless Pasta Bake

Friday, December 10, 2010

If you have been reading my blog for awhile now you might remember that one of my favorite bloggers is Caitlin of Healthy Tipping Point and Operation Beautiful.

& operationbeautiful.com/

A few of her recipes are on my list of ones to try (which is pretty long at this point). She has a ton on Healthy Tipping Point, but I was most intrigued by her Cheeseless Pasta Bake.


Cheese doesn’t always agree with me, and I was curious if the eggs and hummus would really make a cheese-like affect. My best friend happened to be over when I was cooking and she said it smelled wonderfully cheesy. I then got to tell her there wasn’t ANY cheese in the recipe. Happily surprised were we!

I changed a few things around based on what I had on hand, and in the future I’d probably only change one thing. Less pepper! I put one full teaspoon in, and it was just too much. Especially since I made it into two servings instead of three.

First, I preheated the oven to 375 degrees.

Since I need gluten-free pasta, I made some quinoa pasta from Ancient Harvest.

Which I discovered is MUCH better warm than cold. I made a pasta salad with it and the noodles took on a rubbery-texture. But warm, it tastes just like any other pasta I’ve had!

While the pasta cooked I diced a tomato and some green pepper. I grabbed the eggs, some spinach, hummus, and pepper. I added a tiny amount of salt as well, but only about 1/8 of a tsp as I’m not a fan.

Once the pasta was cooked I combined it with the rest of the ingredients in a large bowl.

I divided it between two oven-safe containers.

Baked them for about 20 minutes.

And again, there’s that patience thing. Yes, you should probably let it cool down a bit before you just dive in. My tongue isn’t very happy with me most of the time!

Cheeseless Pasta Bake (adapted from Caitlin @ Healthy Tipping Point)

1.5 cups gluten-free pasta, cooked
2 eggs, beaten
1/3 cup hummus
¼ bell pepper, diced
½ cup spinach
1 small tomato, seeded and diced
½ tsp pepper
Salt to taste
If desired, top with pasta sauce

Preheat oven to 375 degrees.

Cook pasta, if not already done. In a large bowl combine all of the ingredients except the optional topping.

Pour evenly into two oven-safe bowls (ramekins) and bake for 20-25 minutes or until egg is firm.

Remove from oven and drizzle with pasta sauce if desired.

Do you have any experience with gluten-free pasta? Or perhaps, more importantly, do you have any cheese-free tasty recipes to share?

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Member Comments About This Blog Post
    I was very skeptical at cheese less pasta bake but it was very good. We need to have it again!
    2622 days ago
  • DNJEN471
    I am definitely going to share this recipe with my husband. It looks really good and like something he'd really enjoy. He is back on the Vegan diet so the more dairy free recipes the better!
    2622 days ago
    That looks good!
    2626 days ago
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