Sometimes you want more than just spaghetti. Sometimes you want something a little more exciting. A little more filling. A little more fancy. Sometimes you want a gluten free Spaghetti Pie!
My husband has regaled me with so many stories about the spaghetti pies of his childhood that I knew this was a recipe worth re-creating not only gluten free but also vegetarian and vegan. There’s just no reason it shouldn’t be something everyone can enjoy. It’s such comfort food.
There are lots of names for this stick-to-your-ribs kind of meal: pie/casserole …. And of course, lots of different ways to make it and all kinds of things you can put in it! That’s the beauty of this kind of dinner. Oh and it makes copious amounts of leftovers! You gotta love leftovers!
Feel free to use my recipe as the base template and add all the fun additions you like — embellish at will! More herbs? Extra spices? Add meat if you like, or throw in some veggie burgers or veggie sausages. Or don’t! I’ve made this recipe so many different ways and we’ve loved them all.
We’re also lucky in that there are also so many different kinds of gluten free pastas out now that experimenting with those can be fun, too!
Honestly, I usually mix a couple together when I make this recipe. More colors = more fun. Black bean noodles, quinoa noodles, edamame noodles, lentil noodles, corn noodles, brown rice noodles, chickpea noodles …. how will you ever choose?!
As far as pasta sauces go, there are some great gluten free choices for you to look for, as well. One of my new favorites is Otamot.* (That’s Tomato spelled backwards for anyone noticing!). Each jar of certified organic sauces contains 10 or more vegetables, and each is certified gluten free, vegan and non-GMO.
It’s super convenient to have such healthy deliciousness in a jar, I gotta tell you, but you can always make your own sauce, too. I’ve given you an easy recipe to make your own sauce in the recipe card below, or you can check one of my other homemade pasta sauce recipes here and here.
As for vegan cheese substitutes, check out my article on my favorite cow-free and goat-free cheeses.
There are some great ones out there! I’ve even used silken tofu in this recipe to replace eggs and ricotta as another way to go vegan, if you like. As I said, I hope this recipe offers something for everyone!
However you decide to make this yummy gluten free Spaghetti Pie recipe, I hope you try it soon! I know your family will love it!
Gluten Free Spaghetti Pie Recipe
Gluten Free Spaghetti Pie
This easy gluten free spaghetti pie will make mealtime (and leftovers!) something the whole family will look forward to!
Ingredients
- 16-18 ounces dried gluten free spaghetti
- 4-6 cooked veggie burgers or other cooked burgers (optional)
- 1 Tablespoon olive oil
- 1 yellow onion (~1 cup), peeled and chopped
- 2 jars (36 ounces) pasta sauce (I used Otamot*)
- 3 large eggs OR ¾ cup silken tofu
- 4 ounces warmed cream cheese (dairy or vegan)
- ½ cup ricotta cheese (dairy or vegan) OR silken tofu
- 1 ½ cups shredded Italian cheese blend or mozzarella cheese (dairy or vegan)
- ¾ cup parmesan cheese (dairy or vegan) OR 1/3 cup gluten free nutritional yeast
- 1 Tablespoon+ fresh parsley leaves, chopped
- Fresh basil leaves
Instructions
Preheat oven to 350°F. Oil one 10- or 11-inch springform pan well and wrap the outside with foil to prevent leakage. If using a smaller diameter pan, note that the pie will be taller and will need to cook longer. (11-inch pan is pictured)
Prepare the gluten free pasta according to package directions, drain and set aside. Err on the side of under-cooking the pasta, as it will continue to cook some in the oven.
In a small skillet sauté diced onion in olive oil until translucent. If adding gluten free veggie burgers or other cooked burgers, chop and add to pan at this time to toss with onion.
If making your own pasta sauce (see ingredients in notes section), add sauce ingredients (tomatoes, tomato paste and seasonings) to a large pot and mix well. Otherwise, pour pasta sauce into a large pot and add sautéed onion (and chopped burgers, if adding); stir to combine.
In a separate bowl, whisk together eggs (or tofu), warmed cream cheese, ricotta cheese, ¾ cup shredded cheese, half of the parmesan or nutritional yeast ingredient and chopped parsley.
Add together with the cooked noodles and pasta sauce mix to the large sauce pot and stir to combine with a pasta spoon, mixing well until the noodles are coated.
Transfer to the prepared springform pan and press down to pack the pasta into the pan, sprinkling remaining cheeses on top before baking.
Cook for 25 minutes, or until the cheese is bubbly and the edges are starting to get slightly crispy.
Remove to cool for 5-10 minutes to allow the pasta to set before opening the springform pan. Garnish with fresh basil leaves before serving.
Notes
Make ahead instructions:
Prepare Gluten Free Spaghetti Pie but do not bake. Instead, wrap the entire springform pan in plastic wrap then foil and place in the freezer. Remove the foil and plastic wrap before baking, but replace the top foil cover on the pan and bake at 350°F for 55-60 minutes.
Make your own Pasta Sauce Ingredients:
28 ounces crushed tomatoes (1 can)
14.5 ounces diced tomatoes, drained (1 can)
2Â Tablespoons tomato paste
3Â Tablespoons dried Italian seasoning Â
1Â teaspoon sea saltÂ
½ teaspoon onion powder
Even without a named sauce, this recipe rocks. I hope you love it as much as we do!
Pin this recipe for later!
Jules I just made your speghitti Pie for dinner last night it was fantastic..
Thank you for another great receipe This will be a staple in my home.
There was nothing left to freeze.
A great problem to have — so good there were no leftovers!!!! Thanks for taking the time to let me know how much you all enjoyed this gluten free spaghetti pie recipe!
~jules
I’ve been making a similar pie for years. Add any ingredients you might add to lasagna or spaghetti–mushrooms, Italian sausage, green pepper and onion, etc. I don’t even bother with the pie pan; I just make it in a 9″ x 13″ casserole (easier to portion).
I also make one with Alfredo sauce (not dairy-free), and like to include ham bits in it. When a grandchild asks for Nana’s spaghetti pie, my only question is “Red or White?” 😉
On second thought, I think I use an 8″ x 10″ casserole dish for it.
I love this story — Red or White! Such a great way of describing the options, and I’m certain they are both delicious! And you are right, you can really throw just about anything you like into spaghetti, so why not this “pie”?
~jules
I’ve found Jovial GF pasta products to be the best performers in both texture and flavor.
Hi David, yes, I’ve made this gluten free spaghetti pie with Jovial pasta, as well. I also like to mix it up and use two different kinds of pasta for flavor and color! Black bean spaghetti is one of my favorites, but I wouldn’t want a whole pie of it!
~jules
I made this spaghetti pie last night, but in a 6 inch springform pan. (There are only 2 of us.) I also made it dairy free. My husband (who can eat gluten & dairy) & I said “Yum!” My adjustments were: 1) about a 2 inch in diameter bunch of pasta 2) medium firm tofu, which I whisked with the df cream cheese before adding one egg & df cheeses. I whisked this all well before adding to the pasta. 3) I covered the pan with aluminum foil & baked. The result was perfectly moist and delicious. Thank you for the recipe.
Sounds wonderful, Carol! Thanks so much for sharing your modifications! Did you have any leftovers? 🙂 That’s the best part of this yummy comfort food recipe to me — plenty of gluten free Spaghetti Pie for later!!!!
~jules