📝 Instructions
= Recipe
1. Preheat oven to 400°F. Shake the 1 16-oz can full-fat coconut milk (or use half broth) to break up the cream. Add 16 oz gluten-free penne pasta to a 9x13 baking dish and spread it out. Add the coconut milk, 2 garlic cloves (minced), 1 tsp onion powder, 0.5 tsp dried oregano, and 1 20-oz jar marinara sauce. Mix well to evenly combine.
2. Sprinkle 1.5 cups shredded mozzarella over the top, then cover tightly with foil. Bake 35-40 minutes. Remove foil and broil 90 seconds until cheese is bubbling and golden.
