• 1 lb. Pereg Gluten Free Quinoa Pasta (fusilli or curvo rigate)
  • 1 large can peeled tomato puree
  • ¼ cup olive oil
  • 1 onion, sautéed
  • 3 cloves garlic
  • 1 egg
  • 3 T sugar
  • Dash Pereg brand oregano, basil, salt & pepper
  • 1 lb. small curd ricotta cheese
  • 1 pkg. shredded mozzarella cheese
  • ¼ cup muenster cheese


Crush tomatoes and put in saucepan. Add onion, tomato paste and 1 can water. Add sugar and spices. Simmer 30 minutes, covered. Combine all cheeses together with beaten egg. Mix sauce, noodles and cheese (set aside some sauce to pour over top). Bake in deep pan at 350 F for ½ hour. Pour remaining sauce over top, bake 5-10 minutes until golden brown.