INGREDIENTS

sea salt

1 lb. brown rice penne

3 tbsp. unsalted butter

3 tbsp. gluten free flour 

1/4 c. tomato paste

2 c. almond milk

1 tsp. dried oregano, plus more for garnish

1/2 tsp. crushed red pepper flakes

3 c. grated mozzarella

1/4 lb. mini pepperoni slices

DIRECTIONS

1. Preheat oven 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes.
2. Meanwhile, in a large cast-iron skillet over medium-high heat, melt butter, whisk in flour, and cook for 1 minute. Add tomato paste and whisk in milk until smooth. Add oregano, red pepper flakes, and 1/2 teaspoon salt and bring to a boil. Simmer for 1 minute on medium heat. 
3. Fold in half the cheese and add drained pasta. Top pasta with remaining cheese and sprinkle pepperoni all over. 
4. Bake until pepperoni is crispy and pasta is bubbling, 10 minutes. Serve immediately.
5. Enjoy!