Sorry, but I didn't get a picture of this; however, the entire family liked this one. AND, this was our first go-around with gluten-free spaghetti. I think we cooked the noodles a bit too long but other than that, they were very good.
Here's the recipe:
1 (8 oz.) box GF spaghetti
1 T. margarine
1 egg, beaten
1/4 c. Parmesan cheese
1 lb. ground sausage (or turkey or beef)
1/2 c. onion, chopped
1/2 c. bell pepper, chopped
2 cloves garlic, minced
2 (8 oz.) cans tomato sauce (we used 1 pint homemade spaghetti sauce)
2 t. Italian seasoning
1 (15 oz) container Ricotta cheese
1/2 c. mozzerella cheese
Cook the spaghetti as directed, and drain. Return to saucepan and add margarine, stirring until it melts. Add the egg and Parmesan cheese, stirring well. In a large skillet, brown meat with onion, pepper and garlic, cooking until the meat is browned. Drain the fat and add tomato sauce and Italian seasoning. Heat on low.
Spray 2 qt. casserole with nonstick cooking spray. Press the spaghetti mixture on bottom and up the sides to form a crust. Spread the ricotta over the spaghetti. Add the meat mixutre over the ricotta. Sprinkle with mozzerella.
Bake at 350 for 20 minutes or until cheese is melted and bubbly.
7 hours ago