Monday, August 25, 2014

GF Spaghetti Pie Lasagna Style Pie

We aren't gluten free but I know there are people looking for good GF recipes. This one got the seal of approval from my family.

8 oz rice spaghetti
1 lb ground beef (can sub turkey or chicken)
1 tsp onion powder
½ tsp garlic powder
16 oz frozen spinach, thawed and excess moisture squeezed out
1 ¾ cups spaghetti sauce
4 eggs
1 cup parmesan (4 oz)
2 tbsp butter, melted
16 oz cottage cheese
1 cup mozzarella, shredded
Preheat oven to 350
1. Put on pot of water and cook pasta according to package instructions. Pour into colander to drain, rinsing briefly and return to pan.
2. While waiting for pasta to be done fry up the hamburger, drain fat. Add spinach, onion powder and garlic powder and heat through. Add spaghetti sauce, mix through and set aside.
3. In a medium bowl beat 2 eggs, add parmesan and melted butter and mix through. Add to pasta in the pan and toss or stir to mix in.
4. Grease 2 9 in pie pans, divide the spaghetti mixture between them and spread evenly over the bottom and up the sides of the pie pan.
5. In another bowl, beat 2 eggs. Add cottage cheese to the eggs and mix well. Divide the mixture between the two pie pans, spreading evenly across the bottom of the pasta crust.
6. Divide the meat mixture between the two pie pans, spreading evenly over the cottage cheese mixture.
7. Bake at 350 for 20 minutes. Remove from oven.
8. Sprinkle ½ cup mozzarella over each pie and return to over for another 8-10 minutes, or just long enough for the cheese to melt and the crust to set. Let stand for 5 minutes, then cut and serve.
Adapted from Incredible Edible Gluten Free Food for Kids

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