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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 minutes
Cook Time20 minutes
Total Time39 minutes
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.