Inspired by Laura In The Kitchen - though I had to use gluten free products due to my allergy and I made a few changes.
An easy and inexpensive meal full of flavor and very filling. Perfect as a main dish for guests with a side salad.
Wash celery and tomatoes under cool water. Cut celery very small. Cut off top of tomatoes and then slice in half. Chop onion very small. Coat the bottom of a soup pot with olive oil. Add celery and cook on medium, stirring often. When celery gets tender, add onion. Salt to taste. When onion is tender, add tomatoes. Stir and cook well.
Wash potatoes. Cut off tops and bottoms then slice in half. Add potatoes to pot. Season with basil. Add tomato paste and allow to fry for a few minutes, stirring well. Add diced tomatoes and mix.
Pour water into pot. Raise heat and bring to a boil. Lower heat and simmer, partially covered and stir fairly often. Cook until potatoes are almost soft. Add pasta. Add pasta. Cook half the time recommended on package.
Spray bottom and sides of baking ban with olive oil. Place pasta and potatoes into pan. Cover with slices of mozzarella cheese. Top with breadcrumbs and parmesan cheese.
Place into a 400 degree preheated oven. Bake 20 - 30 minutes until bubbly and browned. Broil a minute or two to crisp and brown breadcrumbs. Watch carefully as it burns easily.
Remove from oven and let set for 15 minutes.
Serve and enjoy.
2 large stalks of celery
1/2 medium onion
grape tomatoes - optional I used what I had leftover so as not to let them go bad
salt to taste
1/2 of a 14.5 oz can of diced tomatoes
small red potatoes sliced in half
1 - 1 1/2 teaspoons tomato paste
basil leaves to taste - McCormick is gluten free unless otherwise noted
12 oz bag of gluten free elbow pasta - I prefer Tinkyada brand
3 - 4 cups water
gluten free breadcrumbs - I prefer plain and season myself