I am a huge pasta girl, add in anything with bacon and ranch and you have me super excited. This is a new favorite of our family, even my hubby without allergies! Serves 6-8 people. Takes about 15-20 mins prep, 30 mins in the oven.

Ingredients

For the base:

  1. 12 oz gluten-free penne pasta, cooked and drained, OR this one if corn free
  2. 2 cups cooked rotisserie chicken, diced or shredded, OR 5 cooked chicken thighs if corn free
  3. 1 pound cooked bacon, cut into pieces, OR 1 cup bacon bits
  4. 1/2 cup vegan ranch dressing, OR homemade

For the White Sauce:

  1. 1/2 cup vegan butter, or homemade
  2. 8oz non dairy cream cheese, OR homemade yogurt, OR canned coconut cream (if you can have coconut)
  3. 1 cup plain non dairy yogurt, homemade yogurt, or if legume free use this one (contains coconut)
  4. 1tsp salt
  5. 1/4 tsp pepper
  6. 1/2 tsp onion powder
  7. 2 tsp minced garlic
  8. 1 tsp Italian pasta seasoning
  9. 5TB cornstarch or arrowroot mixed with 1/2 cup cold non dairy milk till cornstarch/arrowroot is dissolved (to avoid clumpy sauce)
  10. 1.5 cups more non dairy milk
  11. 1 cup daiya mozza or cheddar shreds, OR homemade here (recipe is legume and corn free)

For the topping:

  1. 1 cup daiya mozza or cheddar shreds, OR homemade here (recipe is legume and corn free)

Directions

  1. Preheat oven to 350 degrees.
  2. Toss base ingredients #1-4 into a lightly oiled 9×13 baking dish.
  3. In a pan on medium heat, stir in all the ingredients for the white sauce and stir, till boiling hot.
  4. Pour sauce over the baking dish and top with more cheese.
  5. Bake in oven for 30-35 mins, till cheese is melted.

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