Gluten Free Spaghetti Casserole

This is a Classic Recipe that has been part of Our Family for years, and Now it is 

Gluten Free!!

12 oz Uncooked GF Pasta

40 oz Italian Sauce

3/4 lb American Cheese

1.5 lb Ground Beef

1 Green Pepper - Chopped

1 Med Onion - Chopped

Salt and Pepper to Taste

Preheat oven to 350 degrees. Boil water in pasta pot and cook pasta according to package directions, until Al Dente. Pasta will get softer in oven, so it is better to have it firmer when boiling. 

 While pasta is cooking, preheat a large skillet over medium high heat. Begin to brown ground beef, adding peppers and onions half way through. 

Remove skillet from heat and stir in pasta. 

Add sauce and stir until well blended.

Transfer to a casserole and mix in 1/2 lb of the american cheese, diced.

Cut the remaining american cheese into strips, and arrange over the top of the pasta. 

Cover casserole with foil, and bake for 30 minutes until sauce is bubbling, and  cheese is melted. Remove foil and continue to bake for an additional 5 - 10 minutes until cheese begins to brown. Remove from oven and serve hot with your favorite G Free bread or serve it alone. 

Enjoy!!

Note: We used Schar Gluten Free Spaghetti, and it was Delicious!!

Stuffed Cabbage with Quinoa

2 lbs Ground Beef

1 Head of Cabbage 

32 Oz Gluten Free Italian Sauce

1 Cup Uncooked Quinoa

2 Cups Gluten Free Beef Stock

1 Small Onion Finely Chopped

1 Tsp Dried Tarragon 

1 Tsp Dried Mint

1 Celery Stalk Sliced

1Tbsp Gluten Free Tamari

Salt and Pepper to Taste

1. Preheat oven to 400 degrees.
2. Wash cabbage under cold water and cut core with sharp knife. 
3. Place cabbage cut side down in steaming pot. Steam until tender and leaves fall of head easily. 
4. In a small sauce pan bring quinoa and beef stock to a boil. Cover and reduce to simmer for about 15 minutes or until all liquid is absorbed. 
5. In a large bowl, thoroughly mix ground beef, cooked quinoa, onion, tarragon, mint, celery, and tamari. Season with salt and pepper to taste.
6. Cool cabbage under cold water and carefully remove leaves. 
7. Place about 1 large ball of meat mixture into cabbage leaves. Start to roll from thickest part near stem, tucking sides in while you roll. 
8. Place stuffed cabbage into a baking dish and cover with Italian sauce. 
9. Cover baking dish and bake about 45 minutes, until meat it heated through and no longer pink. 
10. Serve hot and Enjoy!!

*Note: 

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Gluten Free Eggplant Rollatini

1 Large Eggplant

2 Eggs Beaten w 1/4 Cup Milk

1 Cup Italian Seasoned GF Crumbs

1/4 Cup Olive Oil

1 Cup Shredded Mozzarella 

 32 Oz Ricotta 

1 Egg Beaten 

3 Cloves Garlic Crushed

2 Tbsp Fresh Basil Chopped

1 Tsp Fresh Oregano

1/4 Cup Grated Parmesan 

Gluten Free Italian Gravy(Sauce)

Salt and Pepper To Taste

1. Preheat oven to 375 degrees.
2. Peal eggplant and slice lengthwise to 1/4 inch slices. 
3. Heat oil in large skillet over medium high heat. 
4. Dip slices in egg mixture, and then coat with crumbs.
5. Add to heated oil and cook both sides until golden brown. 
6. Remove to a plate lined with paper towels to let oil drain and eggplants to partially cool down.
7. While eggplants partially cool, mix together ricotta, egg, garlic, basil, oregano, parmesan, and 1/2 cup of mozzarella. Season with salt and pepper. 
8. On a flat surface, top eggplant with cheese and herb mixture and role eggplants from the narrow ends. 
9. Place in baking pan or casserole, and top with Italian gravy and remaining mozzarella. 
10. Cover and bake 30 minutes. Remove cover and bake an additional 5 minutes. 
11. Let rest 5 - 10 minutes and serve alone or with your favorite Gluten Free Pasta. 
12. Enjoy!!!