Thursday, February 25, 2016

Gluten-Free Baked Spaghetti

I love making this dish! It's easy and it puts a fancy twist on regular spaghetti...reminds me of lasagna...just a way easier way to make it.

First, what's your favorite pasta? We've tried a hand full of brands and I have to say, we really like Ronzoni pasta. I like that it's made with 4 different grains - corn, quinoa brown rice and white rice. It's GF certified and produced in a dedicated gluten-free facility, so I'm very happy with that as well! It has a nice texture and it never gets mushy. Like it says on the box, it has a "delicious white pasta taste".

Let me show you how easy this is to make. I like doing step by step directions, even if it's super easy, so that one day Jack can refer to these recipes when he's out on his OWN. I picture my 20 something son cooking in the kitchen and following these easy steps...one can hope, right?


Baked Spaghetti


Step 1:

Brown ground beef in sauce pan.

Drain grease. Add your favorite red sauce and simmer.
Boil pasta - boil for 8 minutes as it will cook longer in the stove.



Step 2: 

Drain pasta. Then pour pasta into red sauce.
Pour pasta with red sauce into 8.5 x 11 casserole dish.


Step 3: 

Top with mozzarella cheese and sprinkle with grated parmesan.


Step 4:

Get your cheesy spaghetti grub on! Cover with foil and bake @350 for 25 minutes. For the last 5 minutes, carefully remove foil and boil to brown top. 



Step 5:

Get your cheesy spaghetti grub on!


We ALL LOVE this dish and I probably make it every other week. I think the left-overs taste even better the next day. Serve with a delicious spinach salad or asparagus and dinner is done! ENJOY!


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