November 7, 2008
This is a recipe that you can easily adjust in quantity and to your taste. As I made this tonight, I was remembering how much I used to depend on recipes that gave exact amounts. Now, even in baking, I'm much more comfortable with some of this and a little of that. I will try to be more specific for the sake of those who need it, but it really doesn't have to be exact.
Gluten-Free Pizza Casserole
12 oz. gluten-free pasta (I used Tinkyada penne)
1 lb. ground beef (bulk sausage would also be good)
1 onion, chopped
Pepperoni (Hormel is GF; sorry, I can't be exact on this because I had a 1 lb. package. A small package should be plenty)
29 oz. jar spaghetti sauce
16 oz. mozzarella cheese, shredded (The amount can vary to taste)
Cook the pasta and quickly rinse with cold water. Drain. Cook the beef and onions and drain. Spray a large casserole dish. Mine is a little bigger than 9 x 13. Put a small amount (1/4 c.?) of spaghetti sauce in the bottom of the dish and spread it out thinly. Add half the pasta. Top with half the beef/onion, and half of the remaining spaghetti sauce. Top with half the cheese and add a layer of pepperoni. Repeat pasta, beef/onion, sauce, cheese, and pepperoni. Bake at 350 degrees for 30 minutes.
Labels: main dish recipes
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