The perfect healthy meal to please any crowd. Made with gluten-free chickpea pasta, homemade tomato sauce, lean meat, garlic, onion, zucchini, ricotta, and mozzarella cheese.
Heat olive oil in a large skillet on medium heat and add ground chicken. Cook throughly until browned. Stir in minced garlic, onion, basil, and oregano and cook 2-3 minutes.
Add zucchini and cook 3-4 minutes on medium heat.
Stir in diced tomatoes, tomato sauce, chicken stock, and brown sugar. Let sauce cook on medium for a few minutes. Then lower heat to medium-low and simmer at least 10-15 minutes or until zucchini is tender.
Boil water in a large saucepan and cook pasta according to box instructions. For Banza chickpea pasta, cook 8 minutes or until al dente. Expect some foam in the water. You will need some of the starchy cooking water so set it aside when done.
In a medium bowl, combine ricotta, parmesan, garlic, nutmeg, salt and pepper. Slowly add hot starchy cooking water 1/4 cup at a time and stir until mixture is loose and forms a creamy, cheese sauce.
When pasta is cooked, strain and stir into ricotta mixture throughy until all pasta is coated with cheese sauce.
In a 9x13 glass baking dish, assemble pasta bake starting with your pasta and cheese mixture spread evenly on the bottom of pan.
Spread sauce on top of pasta layer evenly using a measuring cup or large serving spoon.
Top with mozzarella slices or shredded mozzarella. Bake 18-20 minutes at 375 degrees. Cheese should be slightly brown and bubbling when done.
Serve in a bowl or on a plate and sprinkle more parmesan on top if desired. Pairs well with a large salad or your favorite gluten-free garlic bread. Store leftovers in airtight container for up to 7 days in the fridge. Reheat individual portions as needed.