Gluten-Free Baked Spaghetti-Spaghetti al Forno

Pasta is something we have every week. Sometimes it is a daily occasion. This Baked Spaghetti (Spaghetti al Forno)was a dinner that we enjoyed recently on a very rainy day.

It was another one of those nights where I was a little late in figuring out what to make for dinner and was trying to make something a little different than the usual. I don’t know about you, but I typically make a sauce and meatballs once a week. I usually make it on a Sunday during the school months and the meatballs are for my little guy. Spaghetti and sauce is not the same unless there are meatballs. My daughter could live without them, but he would skip the spaghetti unless it had meatballs. And I can’t change up the recipe; it has to be made the same way every time. A slight diversion in the recipe will make for an unsatisfied customer. I guess I should be happy that he’s so easy to please with food. Just make him his favorites on a regular basis and there will always be clean plates!

Like I said, I had a huge portion of sauce and meatballs ready to go. It is so easy to make your own sauce. If you don’t have any sauce ready to go, while the pasta cooks, you could saute’ a little onion in olive oil, add some canned tomatoes (I always use 2 large cans of San Marzano tomatoes that I crush). The sauce comes together in the time it takes to make the pasta. Make this gluten-free using your favorite brand of gluten-free spaghetti! It’s so easy to disguise gluten-free when it’s baked in a delicious way like this.

I baked this in a large Pyrex bowl. You could also bake it in a 9×13 casserole. It is the perfect pasta dish to bring to a party or a potluck dinner. It’s easy to make and a comforting pasta dish to enjoy any night of the week.

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GLUTEN-FREE BAKED SPAGHETTI-SPAGHETTI AL FORNO

This Baked Spaghetti is a dressed up version of gluten-free spaghetti perfect for a potluck or a comforting family dinner.

Prep Time19 mins

Cook Time20 mins

Total Time39 mins

Course: Dinner

Cuisine: Italian

Keyword: gluten-free, pasta

Servings: 6 servings

Author: Lora

Ingredients

• 3/4 lb spaghetti or buccatini (use your favorite gluten-free brand)
• 3 cups of cooked tomato sauce with meatballs if you have them made
• 1 cup of grated Parmigiano Reggiano and pecorino cheese you could skip pecorino if you’d like
• 1 teaspoon dried oregano
• 1 cup of grated Parmigiano Reggiano and pecorino cheese you could skip pecorino if you’d like

Instructions

• In a large pot, cook spaghetti according to package directions (under cook by 3 minutes).
• If you have a sauce with meatballs in it, with large slotted spoon, scoop meatballs from sauce and set aside.
• Scoop 1/2 of the cooked spaghetti (with large slotted spoon) into tomato sauce. Gently stir until pasta is fully coated with sauce.
• Add this portion of the pasta with sauce to your large Pyrex bowl (or casserole).
• Sprinkle on 1/2 of the cheese and some oregano.
• Combine the rest of the pasta with the sauce and layer it on top of the first portion of spaghetti already in the Pyrex bowl (or casserole).
• Sprinkle on the rest of the cheese, oregano and a little drizzle of extra-virgin olive oil.
• If you made a sauce with meatballs, add cooked meatballs to top of spaghetti.
• Bake at 375 for approx 20 minutes or until cheese is melted.

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