Gluten Free Spaghetti Pie – perfect to make ahead!

Diane Hidey —  July 23, 2012 — 4 Comments

In the summer I try to keep serious cooking to a minimum. One of the reasons I love Spaghetti Pie is the ease of preparing and the way it can be made ahead of time. You can freeze it for later, or fix it up to the baking point, pop in the refrigerator and heat it up right before dinner.

This is a recipe I found when I lived in South Carolina. It is a cross between Spaghetti and Lasagna. Fancier than Spaghetti and easier than Lasagna. I have continued to adapt the recipe over the past few years in order to accommodate eating restrictions. I have grown to love the many varieties of gluten free pasta products, in this one I used rice pasta. If you are not watching gluten, feel free to substitute regular pasta. Follow directions on the package for cooking.

INGREDIENTS
8 ounces linguini (I prefer thin spaghetti pasta)
2 Tablespoons Butter
1/2 cup Parmesan Cheese
2 Eggs, beaten
1 pound Ground Turkey (ground chicken or beef can be substituted)
1 large jar Spaghetti Sauce (or make your own)
1 cup Cottage Cheese or Ricotta Cheese
2/3 cup grated Mozzarella Cheese

DIRECTIONS
-Cook pasta. Drain and put back in pot. Add butter and stir. Add beaten eggs and Parmesan Cheese. Pour mixture into a greased pie plate (9-10 inch). Using the back of a spoon, push the noodles up the side of the pie dish, to form a crust. Set aside.
-Spread the cottage cheese over the crust. Push out almost to the edge of the noodles.
-Add meat to Spaghetti Sauce and stir til heated. You may also add fresh mushrooms, chopped onions or peppers. Pour sauce over the cottage cheese and spread out to the edges.
-At this point the pie can be frozen, refrigerated or put in the oven to serve immediately.
-Bake at 350 degrees for 25-30 minutes. The sauce will start bubbling.
-Remove from oven, cover with grated mozzarella. Put back in the oven and bake til the cheese melts (5 minutes).
Serves 5-6.

This recipe can also be doubled. Make two pies and freeze one. I have also used the small 4-5 inch pyrex pie plates and served individual pies. This is perfect for a family that has one gluten free person.

What’s your favorite ‘Fix Ahead’ or ‘Get out of the Kitchen Quick’ recipe? Link up your recipe/site in the comments!

Diane Hidey

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I love to laugh, take pictures, find a bargain, hang with my friends, share my great finds, give advice and create moments that last for a lifetime! I am PR friendly and love to share my thoughts and opinions with others. If you are interested in sponsoring this blog or letting me do a review of your product, let me know!

4 responses to Gluten Free Spaghetti Pie – perfect to make ahead!

  1. That looks really yummy. I have never heard of spaghetti pie before. I think I’ll have to try this out!

  2. I had it for dinner tonight and it was delicious.

  3. Oh yum I love quick easy recipes like this and anything with spaghetti sauce. Will have to try! Would like to try with spaghetti squash too..

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