One of our favorite old-school recipes has gone gluten-free.
1 (12 oz) box gluten-free penne pasta
1 (8 oz) pkg fresh mozzarella
2 large eggs
1 1/2 cups shredded Parmesan cheese
2 (14.5 oz) cans tomato sauce
1 tbsp chopped parsley
Preheat oven to 400°F. Cook pasta according to package directions until barely al dente. Dice the mozzarella. In a bowl, beat the eggs with 1 cup of Parmesan cheese.
Drain the pasta and return to pot. Stir in the tomato sauce, egg-Parmesan mixture, and ⅓ of the mozzarella. Transfer pasta to a greased 9x13-inch casserole dish and top with remaining Parmesan and mozzarella. Bake for 30 min. or until pasta is golden brown and bubbling. Garnish with parsley and serve.