Nonna is the Italian word for grandmother. I don’t have a Nonna, but if I did, I’d call this Gluten-Free Baked Spaghetti “Nonna’s Baked Spaghetti.” It’s comfort food the way a grandmother might make it—warm, satisfying, and perfect for cold weather. I’m a grandma myself and I made this, so I know it delivers that nostalgic, home-cooked flavor.
This baked spaghetti feeds a crowd, which feels very Nonna-like. I used a few Italian-style products for this recipe: Pastene’s gluten-free spaghetti, their grated Parmesan, and their tomato basil pasta sauce. Together they help create a classic, comforting dish. Serve the casserole with a big salad and you have a complete meal.
Get more gluten-free Italian recipes.
Gluten-Free Baked Spaghetti Recipe
Ingredients
- Kosher or fine sea salt
- 12 ounces Pastene Gluten Free Spaghetti
- 5 tablespoons melted butter, cooled slightly
- 1/3 cup Pastene Grated Parmesan Cheese
- 2 large egg yolks
- 1 pound lean ground beef
- 1 medium white or yellow onion, diced
- 2 cloves garlic, minced
- 1 (24 ounce) jar Pastene Tomato Basil Pasta Sauce
- 24 ounces cottage cheese
- 4 cups grated mozzarella cheese
- Fresh basil, for garnish
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×12-inch baking dish or a similar-sized pan.
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In a large mixing bowl, whisk together the melted butter, grated Parmesan, and egg yolks until smooth.
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Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package directions. Drain the pasta, then toss it with the cheese and egg mixture. Set aside.
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In a large skillet over medium-high heat, cook the ground beef and diced onion until the onion is soft and the beef is no longer pink, about 5–6 minutes. Add the minced garlic and cook for 30 seconds more. Stir in the tomato basil sauce and simmer for about five minutes.
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Layer half of the spaghetti in the prepared baking dish. Top with half the cottage cheese, half the meat sauce, and half the mozzarella. Repeat the layers with the remaining ingredients.
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Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 20–25 minutes, until the cheese is deeply golden and bubbling. Let the casserole rest 10–15 minutes before serving, then garnish with fresh basil.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.