Gluten-free, dairy-free, low-FODMAP too!
The family was hungry for spaghetti this weekend, so I made some that was Lauren-approved. The kids love this dish so much, that they request it almost every week.
The key to its rich flavor is the combination of several spices, organic hamburger (if possible), Rao's sensitive marinara sauce, and a topping of nutritional yeast / vegan parmesan cheese. We love the marinara sauce because it is so flavorful yet free of onion and garlic, which keeps the dish FODMAP-friendly.
Despite the substitutions, this dish is delicious! I often take it to dinner parties, and it is always a huge favorite. Family and friends love it, and those with dietary restrictions / preferences can enjoy it as well!
Baked Spaghetti
Ingredients:
1 lb. ground beef
1 tsp. oregano or Italian seasoning
1 tsp. rosemary
1 1/2 - 2 tsp. salt
1 box gluten free pasta (we like Barilla brand)
1 Tbsp. olive oil
3 tsp. salt (add 1 tsp. at a time according to directions below)
1 jar Rao's Sensitive Marinara
2 eggs - slightly beaten
2 Tbsp. nutritional yeast or vegan cheese of choice
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Spray a pan with non-stick oil spray.
Brown 1 pound ground beef. Add the oregano or Italian seasoning, rosemary, and 1 tsp. salt. Mix well. Set aside.
Boil gluten free pasta (according to box directions), adding 1 Tbsp. olive oil and 1 tsp. salt to the water to keep the pasta from sticking. Drain pasta.
Combine meat, pasta, 1 tsp. salt, the jar of Rao's Sensitive Marinara, and 2 eggs.
Pour into a casserole dish that has been sprayed with non-stick oil spray.
Cover and bake at 350 degrees for 30-40 minutes.
Top with nutritional yeast or vegan cheese and serve.
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