Gluten Free Baked Spaghetti {Freezer Meal}

Spaghetti has been a longtime favorite in our house, so when we started planning this round of freezer meals I knew I wanted to try a baked spaghetti that could be easily frozen and reheated. I think it turned out pretty darn good!

Baked Spaghetti
Yields 18
Weight Watchers: SmartPoints - 11 PointsPlus - 9 {1/9 of square baking dish}
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
334 calories
26 g
65 g
18 g
17 g
7 g
180 g
627 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
180g
Yields
18
Amount Per Serving
Calories 334
Calories from Fat 157
% Daily Value *
Total Fat 18g
27%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 65mg
22%
Sodium 627mg
26%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
9%
Sugars 6g
Protein 17g
Vitamin A
14%
Vitamin C
3%
Calcium
14%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 oz gluten free spaghetti* {we like Barilla}
  2. 1 lb ground beef
  3. 1 lb ground sausage
  4. 1 small onion, diced
  5. 48 oz spaghetti sauce {we like Market Pantry & Preggo}
  6. 1/2 tsp garlic powder
  7. 1 cup sour cream
  8. 2 TBS milk
  9. 1 egg
  10. 1/2 cup grated Parmesan
  11. 2 cups Mozzarella
Bake Immediately
  1. Preheat oven to 350
  2. Cook noodles according to directions {don't overcook!} then drain.
  3. While noodles are boiling, heat ground beef, sausage, and onion in a large pan over medium heat. Drain grease, then stir in spaghetti sauce and garlic powder.
  4. Grease pan(s)** then layer spaghetti evenly on the bottom.
  5. In a medium bowl combine egg, sour cream, milk, and Parmesan cheese. Spread over/into the spaghetti noodles, then add half (1 cup) of the Mozzarella cheese.
  6. Next, add meat sauce and remaining cheese.
  7. Cover with tin foil.
  8. Bake for 30 minutes covered, then 15 minutes uncovered
Freeze for Later
  1. My preference is to split this into two deep square (8x8 or 9x9) baking pans. This way we could have one now or freeze both for later!
  2. Either way, to prepare for freezing, follow steps above up through the covering with foil. I like to add the name of the dish and baking instructions to the foil so I don't have to look it up later.
  3. It works best to let this thaw overnight, then bake according to directions, but if you'd like to bake frozen: Bake 1 hour covered, then 20 minutes uncovered. Check to see that center is heated through.
Notes
  1. * most GF spaghetti comes in 8oz or 12oz boxes and not the standard 16 oz of "regular" spaghetti. It would be better to err on the side of a little more pasta than less for this recipe.
  2. ** You could use a single 9x13, or break it into two square baking dishes (one for now & one for later!)
Adapted from About A Mom
beta
calories
334
fat
18g
protein
17g
carbs
26g
more
Adapted from About A Mom
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 Gluten-Free-Baked-Spaghetti-Freezer-Meal-Recipe

Kate Alyse

Kate Alyse

Kate is a proud mama to four amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
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