Baked Spaghetti in a white rectangle baking dish topped with basil leaves

Gluten-Free Baked Spaghetti

Nonna is a word used in Italian families for grandma. Now, I don’t have a Nonna, but if I did, I’d call this Gluten-Free Baked Spaghetti recipe Nonna’s Baked Spaghetti instead. Why? Because this is something comforting and delicious, like my friend’s Nonna makes and like I imagine other grandmas making too. I mean, I can more than imagine it – I’m a grandma myself and I made this, so there you go.

This recipe is so good! It’s got so much of that homestyle comfort food flavor that I think we all really love this time of year when the weather is cold. I used a few products in this recipe from a company that does Italian ingredients right! I used Pastene’s gluten-free spaghetti, their grated Parmesan cheese, and their tomato basil pasta sauce. Aside from being delicious comfort food, this recipe is also great because it feeds a crowd – that’s a very Nonna thing to do, don’t you think? Serve it with a big salad and you’re good to go.

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Overhead view of Baked Spaghetti in a white rectangle baking dish topped with fresh basil

4 from 2 votes
Baked Spaghetti in a white rectangle baking dish topped with basil leaves
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Gluten-Free Baked Spaghetti Recipe

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 10 servings
Calories: 478kcal
Author: Gluten Free & More

Ingredients

Instructions

  • Preheat oven to 350 degrees. Grease a 9 by 12 (or similar) baking dish.
  • In a large mixing bowl, combine the melted butter, Parmesan cheese, and egg yolks, whisk well.
  • Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain the spaghetti and toss with the cheese/egg yolk mixture. Set aside.
  • In a large skillet over medium-high heat, cook the beef and onions, stirring occasionally, until the onions are soft and the beef is no longer pink, 5-6 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the pasta sauce and cook, stirring occasionally for five minutes.
  • Layer half the spaghetti evenly in the prepared baking dish. Top with half the cottage cheese, half the sauce, and half the mozzarella cheese. Repeat the layers.
  • Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20-25 minutes or until the cheese is deeply golden brown. Let sit for 10-15 minutes before serving. Garnish with fresh basil.

Nutrition

Nutrition Facts
Gluten-Free Baked Spaghetti Recipe
Amount Per Serving
Calories 478 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g65%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 132mg44%
Sodium 988mg41%
Potassium 515mg15%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 6g7%
Protein 33g66%
Vitamin A 949IU19%
Vitamin C 6mg7%
Calcium 343mg34%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Baked Beef Italian Mozzarella Cheese Parmesan Cheese Pasta Pastene Spaghetti Tomatoes
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