I have always been a big proponent of meal prepping lunches on Sundays. Meal prepping allows us to save time on packing lunches during the week, ensures we get a warm nutritious gluten-free lunch every day, and the biggest reason, it saves a TON of money vs. us eating our lunches out.
One of Romy’s favorite meals is spaghetti and mine is lasagna, Spaghetti Pie combines the two dishes in one, plus it comes from his Grandma Janssen’s recipe book.
Gluten-Free Spaghetti Pie Recipe:
- 12 -16 oz pack of pasta (I use 1 pack of Aldi’s Gluten-Free Brown Rice & Quinoa Fusilli noodles)
- 1 TBL butter
- 2 eggs whipped
- 1/3 cup of parmesan cheese
- 1 TBL olive oil
- 1 small onion diced
- 3 cloves of garlic
- 1 Ibs ground turkey
- 1/2 cup of diced green pepper
- 1 – 30 oz jar of spaghetti sauce (I prefer Vodka Sauce)
- 1 – 15 oz container of ricotta cheese
- 1/3 cup of Greek yogurt
- Sherred mozzarella cheese
Preheat oven to 350 degrees
9 x 13 greased baking pan
In a pan, saute olive oil, diced onion, and garlic until softened (1-2 minutes). Add in ground turkey and green pepper, cook together until meat is browned, then add in a jar of spaghetti sauce and set aside. Boil pasta according to directions on the package. Drain and stir in butter until melted. Quickly stir in whipped eggs until noodles are well coated. Stir in parmesan cheese. Add pasta mixture to the bottle layer of your greased baking pan. Mix together ricotta cheese and greek yogurt and spread over noodle mixture in pan. Next layer with the sauce mixture and top with mozzarella cheese (I like to add a little extra cheese because hello, I am from Wisconsin). Bake at 350 degrees for 20-25 minutes.