Apple Raisin Pasta Bake

September 23, 2012 by Leanne Vogel August 15, 2014

Prepared the day before, this warming pasta bake is a sweet twist on the Canadian “wife saver” and best enjoyed with fresh fruits, a drizzle of maple syrup and a topping of nuts and seeds. Alternatively, cut into squares and top with vanilla bean ice cream for a light dessert!

Ingredients

Casserole Base

• 12 oz. package gluten-free pasta shells
• 2 cups cored and diced apples (leave the skin on)
• 1 cup raisins
• 4 large eggs
• 3 cups non-dairy milk – I used unsweetened almond milk
• 3/4 cup coconut sugar
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon gluten-free pure vanilla extract
• 1 teaspoon ground cinnamon

Cinnamon Sugar Topping

• 2 tablespoons coconut sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon fresh ground nutmeg

Instructions

1. Spread the uncooked noodles evenly across the bottom of a lightly greased 9 x 13 inch pan. Distribute apples and raisins evenly over top.
2. In a large bowl, combine eggs, milk, brown sugar, whipping cream, lemon juice, vanilla and ground cinnamon.
3. Pour mixture over the noodles ensuring they are completely immersed in the liquid. Cover with plastic wrap and refrigerate overnight.
4. The next day, preheat the oven to 300F.
5. Mix the sugar and spices, and sprinkle across the top of the casserole.
6. Cover with foil and bake for 50 minutes. Uncover, and bake another 55 minutes, until firm in the center, crispy and browned on the top.
7. The pasta bake can be served hot or at room temperature, as a breakfast item, similar to a wife saver, or as a dessert topped with ice cream.

Notes

Any type of apple can be used for the preparation of this crisp, but the slightly more tart apples will yield a better result. I used a mixture of Spartan and McIntosh apples.

Nutrition Information Per Serving