Gluten Free Baked Spaghetti

This recipe used to be called spaghetti pie, but every time I made it, it seemed the pie pan just wasn’t big enough. My family eats very large helpings of this whenever I make it, so it made more sense to make more of it. Eventually it just became a casserole, and goes into a 9 x 13 casserole dish.

We use whatever GF pasta we have available, and have yet to find a kind that does not work well. It tastes a lot like lasagne, only without the hassle of messing with lasagne noodles. You can often get very good prices on GF spaghetti noodles if you watch for deals and sales, and if all else fails, most Walmarts now carry Heartland Gluten Free Pasta for around $2.18/package, and it is delicious. The most expensive item in this casserole is of course the meat, and you can always get creative with that! I know people who mix black beans or lentils into their meat to stretch it. I have also made this with just a meat pasta sauce, and eliminated the meat.

An entire casserole lasts my family of 3 (really 4, but we don’t count the little peanut) for 2 meals, plus a lunch for my hubby.

Ingredients:

  • 1 pound ground beef, browned
  • 1 jar (28 ounces or more) spaghetti sauce
  • 8 ounces cooked GF spaghetti
  • 1 tablespoon butter
  • 1/2 cup grated parmesan cheese
  • 2 eggs, beaten
  • 16 ounces ricotta cheese
  • 2 cups mozzarella cheese

Directions: Pre-cook spaghetti in boiling water, and brown your ground beef. Mix together in a bowl the cooked spaghetti noodles, butter, parmesan cheese, eggs, and ricotta cheese.  Spread into the bottom of a greased 9 x 13 pan.

When the ground beef is browned, mix with the spaghetti sauce and pour over the noodle mixture.

Bake at 350 for about 45 minutes uncovered. Add the mozzarella cheese on top, and bake for another 10-15 minutes, until the cheese is nicely melted and gooey….yum! (We like it just a little burned.)

The last time we had this, we served it up with some Schar rolls, sliced in half and toasted under the broiler with butter and garlic powder. But a salad or any kind of fruit would do just as well (with fewer carbs!) and would probably be more economical. I had gotten these rolls for free, so we wanted to try them, but I can honestly say, we probably would not buy them. They looked and smelled really good before toasting, so we were looking forward to trying them with great anticipation, but for some reason they weren’t as spectacular as we expected (considering the retail price) and the meal would have been just as good had we served up some applesauce.  More expensive does not always mean better.

Janelle is wife to Brad, who is celiac, and mom to 2 sweet girls, one of whom is celiac.  She blogs about the gluten free life on a budget, including coupons, deals, recipes, and other money-saving tips at Gluten Freely Frugal.

Comments

  1. Claire says:

    I REALLY can’t wait to make this one;) Spaghetti pie is completely my fave;)

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