- Preheat oven to 375 degrees.
- In a pot, bring water or vegetable broth to a boil. Add the gluten-free pasta and cook according to package instructions. Drain and set aside.
- In a skillet, melt the tablespoon of butter over medium heat. Add the chopped onion and sauté until it becomes translucent (about 5 to 7 minutes). Add garlic, minced in a mini chopper, chopped spinach, and chopped artichokes, cooking until the spinach wilts (about 2 to 3 minutes). Remove from heat.
- Scoop 1/3 of the spinach mixture and set aside to top the pasta before baking.
- In a large mixing bowl, combine the hot cooked pasta, sautéed onion, garlic, spinach, cottage cheese, Swiss cheese, Gruyère cheese, Roasted Garlic, Chive Herb Blend, chopped marinated artichokes, lemon thyme salt, Vietnam pepper, lemon juice, to taste. Gently fold the mixture into the cooked pasta. Mix until everything is evenly distributed.
- Spoon the pasta mixture evenly into each silicone tray, filling each about three-quarters full.
- Sprinkle the grated Parmesan cheese evenly over the top of each pasta round. Then, add an extra sprinkle of Roasted Garlic and Chive Herb Blend and a twist of Vietnam pepper over the Parmesan.
- Bake in the preheated oven for 25 to 30 minutes or until the cheese is bubbly and golden.
- Cool and Serve: Remove from the oven and allow to set before removing them from the mold. (7 to 10 minutes) Gently remove from the silicone tray. Serve warm.
Enjoy from our BONCOOK kitchen to yours!
