Beef Spaghetti Pie
  • 8 cups water
  • 1 teaspoon salt
  • 6 oz. gluten-free spaghetti
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Ricotta cheese
  • 2 teaspoons cooking oil
  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 garlic clove, minced (or 1/4 tsp garlic powder)
  • 1 1/2 cups tomato pasta sauce
  • 2 teaspoons chopped fresh rosemary
  • 1 cup grated Mozzarella cheese
  1. Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, according to package directions, until tender but firm. Drain. Return to same pot.
  2. Add Parmesan cheese. Toss pack into bottom of a greased 9 inch deep dish pie plate.
  3. Spread Ricotta cheese over pasta mixture.
  4. Heat cooking oil in large frying pan on medium. Add next 3 ingredients. Scramble-fry for about 10 minutes until no longer pink.
  5. Add pasta sauce and rosemary. Stir. Spoon evenly over ricotta.
  6. Sprinkle with Mozzarella cheese. Bake, uncovered, in 325 degree F oven for about 25 minutes until cheese is melted. Let stand for 10 minutes. Cuts into 6 wedges.
Source: Company's Coming Perfect Pasta and Sauces
Recipe by Faithfully Gluten Free at