Author Katie Mettner

Gluten-Free (Or not) Baked Spaghetti


Do you love spaghetti? Do you love lasagna? Do you want something that combines the two, offers you a nice looking dish for any event, and pleases the kids? Then keep reading for this great recipe!

*I make this recipe with gluten-free spaghetti, but of course you can use regular spaghetti if you don't have gluten issues to worry about. If you're taking it to an event, and you use gluten-free spaghetti, you'll be loved by all!*

This is a favorite around our house and has been for years. This is actually my MIL's recipe that I've made gluten-free since my family has all been diagnosed with celiac disease. The recipe below is for a 9 x 13 pan and the numbers in the ( ) are for a 9 x 9 pan.


BAKED SPAGHETTI

1.5 ~ 8 oz packages of Barilla Gluten Free Spaghetti (or regular spaghetti) (One 8 oz package)

1 pound hamburger browned with onion and Italian seasoning (1/2 pound of hamburger)

1 24 oz jar of spaghetti sauce of your liking. (small jar 16 oz)

1 large egg

1/3 cup parmesan cheese

5 T. melted butter (3 T)

1 ~ 24 oz cottage cheese (16 oz for 9 x 9)

2 cups mozzarella or any shredded cheese

Boil and drain spaghetti and let cool slightly. 

Mix hamburger into spaghetti sauce and set aside

Melt butter and let cool slightly while mixing egg and parmesan cheese. Once the butter is cool enough it won't damage the egg, stir in. Add spaghetti and toss until spaghetti is coated. (It helps if the spaghetti is still warm when you do this)


Spray pan (You can use metal or glass) and add a small amount of sauce to the bottom if you are using gluten-free spaghetti (It keeps the bottom from getting too brown while the rest of it cooks.) and then add half of the spaghetti mixture to the pan. 


Cover the spaghetti with half of the sauce mixture and half of the cottage cheese. 


Add second half of spaghetti mixture and then top with rest of meat sauce, cottage cheese, and top with mozzarella cheese or I used colby jack since it was all I had. (Yay for flexibility!) 


Cover with sprayed tin foil and bake at 350 for 30 minutes. Uncover and bake an additional 20 minutes or until cheese is golden brown. Let stand 5 minutes before cutting.


Here is the finished product! I would include a picture of what it looks like when you pull it out of the pan, but it's too fun, and I'd rather not take that experience away from you! If you have a foodie who loves to cook, make sure they are there when you do it. I serve this with additional red sauce because my kids love it saucy, but if your family doesn't, then you can proudly serve this as it stands out of the oven.

I hope you love this recipe as much as my family does! You can use any brands out there, but I do find I have better success with the Barilla gluten-free spaghetti. At the very least, make sure to use a spaghetti that is made with corn and rice, not just one or the other. 

HAPPY COOKING!


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