Gluten Free Spaghetti Pie
This easy gluten free spaghetti pie will make mealtime (and leftovers!) something the whole family will look forward to!
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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)
2 Tablespoons tomato paste
3 Tablespoons dried Italian seasoning
1 teaspoon sea salt
½ teaspoon onion powder
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.