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QUICK SPAGHETTI DINNER
Ingredients:
1. Mrs. Leepers Corn Pasta (There are multiple types of pasta. A personal favorite is the rotelli but I used spaghetti tonight)
2. Jar of spaghetti sauce (My favorite is Prego flavored with meat)
3. 1/2 lb of ground beef
4. 1/4 teaspoon of onion powder
5. 1/4 teaspoon of garlic powder
6. 1/4 of a whole onion
7. 1 garlic clove
8. Mozzarella and/or Parmesan Cheese
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You will notice in the picture of my ingredients there is also a non gluten free spaghetti and another jar of spaghetti sauce. This is because we have someone in the house who does not eat gluten free as well as someone who likes a spicier sauce.
Directions:
1. Cook pasta according to directions on the package. Hint: I tend to cook the corn pasta a little longer because I do not think it is soft enough if I only cook it for the amount of time on the directions.
2. While the water is boiling and your pasta is cooking, get started on browning your meat. Cut up the onion and garlic. Mix with the meat while you brown it. The meat should look similar to this when it is browned.
3. Warm the spaghetti sauce, onion powder, and garlic powder in a pot. Add the meat to the sauce once it is brown.
4. Combine sauce with pasta. Sprinkle your favorite cheese on top and you have yourself a quick spaghetti dinner!
Serve it with some gluten free garlic bread. This recipe looks great! I will definitely be trying it the next time I make spaghetti! Pull Aparts
Happy Cooking!
The pictures on your blog are really helpful. When you make this, you need to bring in samples for the class! I've never even thought (or heard of) corn pasta, but I'll try anything once!
ReplyDeleteI agree with you, Kim. I definitely prefer corn pasta to rice pasta. Though the gluten-free pasta options in general have gotten much better over the years! My family was all gluten-free for a while and my mom used to make rice angel hair pasta. We got sick of it really fast (she really tried, but that pasta was tasteless and way too gummy - everything stuck together!). When I went to college (when I was committed to the gluten-free diet), I started experimenting with different gluten-free pastas and found better rice pastas, but I only discovered corn pasta a few years ago. I'd never go back to rice pasta! When I make pasta, I still use the gluten-free corn pasta. I think I have had Mrs. Leeper's before, but I buy Schar's penne and fusilli which I can easily find at Jewel. Have you tried that kind before?
ReplyDelete