Gluten-Free Spaghetti Casserole
Looking for a hearty and comforting dinner idea that’s gluten-free? This Gluten-Free Spaghetti Casserole is a perfect crowd-pleaser packed with bold flavors and gooey layers of cheese. Featuring gluten-free spaghetti as the base, it’s paired with a rich marinara sauce infused with garlic, onion, and optional ground meat for a protein boost. Layered with melty mozzarella and topped with Parmesan, this casserole is baked until bubbly and golden, delivering both a satisfying texture and savory taste. Simple to prepare in just 45 minutes, it’s ideal for busy weeknights or casual gatherings. Garnish with fresh basil for a vibrant finish and serve warm—this gluten-free meal promises comfort in every bite!
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Recipe Information
Ingredients
- 12 ounces Gluten-free spaghetti
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, finely diced
- 1 pound Ground beef or ground turkey (optional for a meat version)
- 3 cups Gluten-free marinara sauce
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped (optional for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with non-stick cooking spray or olive oil.
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until it's just shy of al dente (it will continue cooking in the oven). Drain and toss with 1 tablespoon of olive oil to prevent sticking. Set aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, sauté the minced garlic and diced onion for 2-3 minutes, until softened and fragrant.
If using ground beef or turkey, add it to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Season with a pinch of salt and pepper.
Stir in the marinara sauce, Italian seasoning, and optional red pepper flakes. Let the sauce simmer for 5 minutes. Taste and adjust seasoning with more salt and pepper, if needed.
In the prepared casserole dish, layer half of the cooked spaghetti, spreading it out evenly. Top with half of the sauce mixture, then sprinkle with 1 cup of the shredded mozzarella.
Repeat the layers with the remaining spaghetti, sauce, and mozzarella. Finish by sprinkling the grated Parmesan cheese on top.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole stand for 5 minutes. Garnish with chopped fresh basil, if desired, before serving.
Serve warm and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 12.9 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2198 mg | 169% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
