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Gluten-Free Baked Spaghetti


12 oz Pastene Gluten Free Italian Spaghetti
sea salt
5 Tbsp butter, melted & cooled slightly
⅓ cup Pastene Grated Parmesan Cheese
2 large egg yolks
1 lb lean ground beef
1 medium white or yellow onion, diced
2 tsp Pastene Minced Garlic
1 24 oz jar Pastene Tomato Basil Pasta Sauce
24 oz cottage cheese
4 cups mozzarella cheese, grated
fresh basil, for garnish


  • Preheat oven to 350° F. Grease a 9 x 12 or similar baking dish.
  • In a large mixing bowl, combine the melted butter, parmesan cheese, and egg yolks, whisk well.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and toss with the cheese/egg yolk mixture. Set aside.
  • In a large skillet over medium-high heat, cook the beef and onions, stirring occasionally, until the onions are soft and the beef is no longer pink, 5 to 6 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the pasta sauce and cook, stirring occasionally for 5 minutes.
  • Layer half the spaghetti evenly in the prepared baking dish. Top with half the cottage cheese, half the sauce, and half the mozzarella cheese. Repeat the layers.
  • Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 to 25 minutes or until the cheese is deeply golden brown. 
  • Let sit for 10 to 15 minutes before serving. Garnish with fresh basil and serve.

Recipe by Gluten Free and More Magazine

Product Used

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