Gluten-Free Baked Spaghetti Recipe
Servings: 10 servings
Calories: 478kcal
Ingredients
- Kosher or fine sea salt
- 12 ounces Pastene Gluten Free Spaghetti
- 5 tablespoons melted butter , cooled slightly
- 1/3 cup Pastene Grated Parmesan Cheese
- 2 large egg yolks
- 1 pound lean ground beef
- 1 medium white or yellow onion , diced
- 2 cloves garlic , minced
- 1 (24 ounce) jar Pastene Tomato Basil Pasta Sauce
- 24 ounces cottage cheese
- 4 cups grated mozzarella cheese
- Fresh basil , for garnish
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
Calories: 478kcal | Carbohydrates: 33g | Protein: 33g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 988mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 949IU | Vitamin C: 6mg | Calcium: 343mg | Iron: 3mg