Gluten-Free Baked Spaghetti

by Susan on June 29, 2017

gluten-free baked spaghetti

My kids love pasta in any way, shape or form. For some reason, however, they have an extra soft spot for spaghetti. I like that this  version is an easy baked dish without the traditional heaviness of a casserole. You could make it with ground turkey, beef or chicken.

I love the addition of the bell pepper and think that next time I’ll add some chopped baby spinach as well. Everyone loved this one and it was easy to whip up. I used brown rice spaghetti to keep things gluten-free and will definitely be adding this one to our roster.

Gluten-Free Baked Spaghetti
adapted from Food Network

sea salt
1 1/2 pounds ground grass-fed beef (or turkey or chicken)
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can organic crushed tomatoes
One 14.5-ounce can organic diced tomatoes
2 tsp. organic sugar
1/4 teaspoon dried oregano
8 oz. thin brown rice spaghetti
8 oz. sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Bring a large pot of salted water to a boil.

Heat a second large pot over medium-high heat. Add the meat, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.

Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.

Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the cheddar.

Bake for 30 minutes. Top with the remaining cheese and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.

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