Gluten-Free Baked Spaghetti
Dive into comfort food bliss with our Gluten-Free Baked Spaghetti recipe, a hearty crowd-pleaser that's perfect for family dinners or meal prepping. This savory casserole layers gluten-free spaghetti coated in a creamy Parmesan-egg mixture with a rich, aromatic meat sauce featuring ground beef, garlic, onions, and gluten-free marinara, all seasoned with fragrant oregano and basil. Topped with gooey melted mozzarella cheese and garnished with fresh parsley, it delivers indulgent flavor without compromising dietary restrictions. Easy to prepare and incredibly satisfying, this baked spaghetti is an irresistible combination of cheesy, saucy, and savory goodness – a must-try for gluten-free pasta lovers seeking comfort on a plate!
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Recipe Information
Ingredients
- 12 ounces Gluten-free spaghetti
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 24 ounces Gluten-free marinara sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray or olive oil.
Cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Use a spoon to break up the meat as it cooks.
Add the chopped onion and minced garlic to the skillet with the beef and sauté until the onion is translucent, about 3-4 minutes.
Pour in the gluten-free marinara sauce into the skillet. Stir in the dried oregano, dried basil, salt, and black pepper. Reduce heat to low and let the sauce simmer for about 5 minutes.
In a large mixing bowl, beat the eggs and then stir in the grated Parmesan cheese.
Add the cooked gluten-free spaghetti to the egg and cheese mixture, tossing to coat the pasta evenly.
Spread half of the spaghetti mixture into the prepared baking dish. Layer half of the meat sauce over the spaghetti.
Sprinkle with half of the shredded mozzarella cheese.
Repeat the layers with the remaining spaghetti, sauce, and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and allow the baked spaghetti to rest for about 5 minutes before serving.
Garnish with chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 657 mg | 14% | |
*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.
