Updated: Mar 5, 2022
A family favorite. Cheesy and tangy, filling, satisfying and fun to eat.
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A great gluten free pasta dish that's easy and inexpensive.
Chop 1 medium onion. Mince several large cloves of garlic. Wash, peel and cube eggplant. (see video)
Coat the bottom of a saucepan with olive oil and heat on medium. When the oil is hot, add the onions and sauté until tender, stirring frequently. Add garlic and stir. Cook until aromatic. Add tomato paste and stir. Drop in the eggplant and stir. Add a bit more oil as the eggplant soaks it up.
Pour in both cans of crushed tomatoes and stir well. Season to taste with basil, salt, oregano and then add sugar. Stir and allow to simmer semi-covered for about an hour. Stir frequently. (see video)
Fill a pot with cold water and add a good amount of salt. Bring to a boil.
When the water comes to a boil, cook spaghetti half the amount of time suggested. It will cook more in the oven. Strain spaghetti and add sauce just to coat it. Mix well. (see video)
While you are waiting for the water to boil, slice mozzarella into thin strips. While spaghetti is cooking, grate your provolone cheese. (see video)
Spread some sauce on the bottom of a baking dish. Place a layer of spaghetti on top of the sauce and spread out evenly.
Add dollops of ricotta cheese on top of spaghetti. Spread evenly with the back of a spoon. Pour a little sauce over the cheese and spread evenly. (see video)
Place more spaghetti on top and spread out. Sprinkle grated provolone cheese over the top. Add some more sauce on top of that. Place mozzarella slices on top of the sauce. (see video)
Cover pan with tin foil and place into a 350 degree preheated oven for 20 minutes. Uncover and cook another 15 to 20 minutes until sauce is bubbly and cheese is melted. (see video)
Remove from oven and allow to sit for 15 minutes so it sets. Serve and enjoy.
1 Medium onion
2 cans Crushed tomatoes
Basil leaves to taste - McCormick brand is gluten free unless otherwise noted
Salt - to taste
Oregano leaves to taste - McCormick brand is gluten free unless otherwise noted
Sugar - about 1/2 a teaspoon
12 0z package of Gluten free spaghetti - I use Tinkyada brand
Fresh Mozzarella cheese
Ricotta cheese - whole milk