This is a perfect example of taking something you used to make that you can still make after going g-free! This recipe is adapted slightly from food.com, #120972.
Always read through the recipe before you begin to remind yourself to do all the prep work FIRST!! Coordinate the effort and this dish will go together quickly.
If you don't have a large quiche pan or deep dish pie pan, you'll obviously need to find another pan. I do know that a 9" x 13" is too large; I think my 8 1/2" x 11" would be a good substitute but most kitchens won't have that size.....let me know if you come up with a viable alternative and I'll stick your findings on this post!
BAKED SPAGHETTI PIE
6 ounces (dry) brown rice spaghetti - cook as directed using the lower end of
suggested cook time; while still hot, add:
1 T butter
1/3 cup freshly grated Parmesan Once combined, press into buttered deep
2 beaten eggs dish pie pan/quiche pan. Set oven to 350 degrees F.
1 cup 2% cottage cheese, small curd - spread over spaghetti mixture
1 pound bulk Italian sausage - cook til nearly brown, drain, and then add:
1/2 cup chopped onion
1/2 cup chopped (green) pepper Cook til tender; then add:
1 cup chopped tomatoes (use canned)
1 - 6 ounce can tomato paste (try to use no-salt-added)
1 T sugar
1 (loaded) tsp oregano, crushed Place meat mixture on top of the
1 (scant) tsp garlic powder cottage cheese. Bake 20 minutes.
1/8 tsp freshly cracked black pepper Then top with:
1 cup (or more!) shredded Italian cheese blend - bake about 5 minutes more.
My 10" quiche pan is filled to the brim when I make it...but then I take liberties and add extra. I use a can of Italian tomatoes minus the juice. I also have a habit of just eye-balling measurements...with the Parmesan, the onions, and the peppers...and I never use only 1 cup of Italian cheese!! For the last step, bake it til the cheese is really melted and almost toasty but NOT til the meat starts to burn; makes it tastier!! Try to get the cheese all the way to the edges to help with that issue...