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.
12 hours ago