It's been awhile since I've posted recipes on here, but today I thought I should share this easy and delicious
It came out of a small magazine called "Hometown Cooking" not sure if they still publish that.
Anyway, they had this recipe in it and it is so good!!
Here it is:
(I tweaked it a bit for my taste, I'll put those in parenthesis)
Southwest Spaghetti Pie
8 oz of dried Spaghetti (I used GF Brown Rice Spaghetti)
1/2 cup milk (you can use non dairy if you need to)
1 lb ground pork (I used beef it's what I had)
1 large onion, chopped (1 cup)
1 medium red or green pepper chopped (3/4 cup)
1 clove garlic (I used 4 cloves, love garlic)
1 Tbsp chili powder (if you can't handle heat just use half)
1/2 tsp ground cumin (I added more to taste)
1/2 tsp dried oregano (I used 1 tsp)
1/2 tsp salt ( I added to taste)
1/4 tsp ground pepper
1 (15 oz) can tomato sauce
1 cup shredded Monterey Jack cheese
(I had Italian mix on hand)
1 cup shredded cheddar cheese
Cook spaghetti, (now some people who've cooked Gluten Free spaghetti have gotten quite frustrated, if you'd like to try it here is the way to cook it, water HAS TO BE BOILING, add salt to the water and a little bit of olive oil or whatever oil on hand, it helps prevent sticking. The trick with GF pasta is the water needs to always be boiling while it's cooking and you HAVE to stir every two minutes, to make sure the noodles don't stick. They won't stick if you follow these rules. Make sure there is enough room in the pot for the noodles to move around, do not cook any pasta in a small pot, it doesn't work well.
For this recipe I cooked the noodles for 10 minutes, they need to be al dente, which means when you bite into it, soft on the outside with a little firmness inside. This will cook through in the oven. It's simple, and so good, I do not miss regular pasta since I started eating GF pasta)
For all those who I may offend right now, sorry, but I broke the pasta in half, I know that's against the rules but for a casserole it's easier if you break them in half, in my opinion.
OK, after the pasta has cooked, drain well. Return pasta to the pot, add milk and egg and stir quickly into the hot pasta.
Transfer pasta to a lightly greased 3 quart baking dish.
In a large Skillet cook meat, onion, pepper and garlic until meat is cooked through.
Drain any fat. Add spices and cook for 2 minutes. Stir in tomato sauce next, (I added a teaspoon of sugar, helps with the acidity) cook 2 more minutes.
Spoon meat over top of pasta,
In a bowl combine the shredded cheeses and top meat with the cheese.
Bake uncovered for 10 minutes, or until bubbly. Let it stand for 5 minutes before cutting into.
It has a spicy kick to it and very flavorful. Leave me a comment and tell me if you liked it.
I served it with Gluten Free cornbread, it was so good!
We'll have more tonight.