Spaghetti has been a longtime favorite in our house, so when we started planning this round of freezer meals I knew I wanted to try a baked spaghetti that could be easily frozen and reheated. I think it turned out pretty darn good!
Gluten Free Baked Spaghetti
Classic baked spaghetti with beef and sausage: easy to bake right away or freeze for later!
SUPPLIES
- 9x13 Baking Dish *or* two 8x8 pans
- Large Pot
- Skillet
Ingredients
- 16 oz gluten free spaghetti our fave is Barilla
- 1 lb ground beef
- 1 lb sausage
- 48 oz spaghetti sauce
- 1/2 tsp garlic podwer
- 1 cup sour cream
- 1 TBS milk
- 1 egg
- 1/2 cup Parmesan grated
- 2 cups Mozzarella shredded
Instructions
Bake Immediately
- Preheat oven to 350
- Cook noodles according to directions {don't overcook!} then drain.
- While noodles are boiling, heat ground beef, sausage, and onion in a large pan over medium heat. Drain grease, then stir in spaghetti sauce and garlic powder.
- Grease pan(s)** then layer spaghetti evenly on the bottom.
- In a medium bowl combine egg, sour cream, milk, and Parmesan cheese. Spread over/into the spaghetti noodles, then add half (1 cup) of the Mozzarella cheese.
- Next, add meat sauce and remaining cheese.
- Cover with tin foil.
- Bake for 30 minutes covered, then 15 minutes uncovered
Freeze Meal Prep
- My preference is to split this into two deep square (8x8 or 9x9) baking pans. This way we could have one now or freeze both for later!
- Either way, to prepare for freezing, follow steps above up through the covering with foil. I like to add the name of the dish and baking instructions to the foil so I don't have to look it up later.
- It works best to let this thaw overnight, then bake according to directions, but if you'd like to bake frozen: Bake 1 hour covered, then 20 minutes uncovered. Check to see that center is heated through.
Notes
* most GF spaghetti comes in 8oz or 12oz boxes and not the standard 16 oz of "regular" spaghetti. It would be better to err on the side of a little more pasta than less for this recipe.
** You could use a single 9x13, or break it into two square baking dishes (one for now & one for later!)
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