Gluten Free Spaghetti Bake
This an easy, quick, inexpensive one pan dish making for simple assembly and clean up. Full of flavor and for the meat lovers, add chicken or ground beef. If you add meat, you will need to partially cook it before adding to pan. Grill chicken or fry beef.
Add cream cheese to pan. You can use a block of softened Philadelphia. I used my own homemade gluten free, soy free cream cheese. Add in half of a large can (28 oz.) of diced tomatoes. Add in half a box of vegetable broth. Season with onion powder, garlic powder, basil leaves and oregano leaves to taste. Stir only the liquid around cream cheese.
Add spaghetti to pan then pour the rest of the soup and diced tomatoes on top. I added my mozzarella cheese at the same time as it was still a bit frozen, otherwise, you can bake and add the cheese about 5 to 10 minutes before the end of cooking.
Place into a 400 degree preheated oven uncovered. Bake 30 to 40 minutes stiring once at the halfway mark. Gently stir spaghetti from bottom allowing the spaghetti that was on top to switch to the bottom so it's in more liquid.
The above is the quick and easy version.
Check out my Gluten Free Baked Spaghetti recipe which is a bit more time consuming and has a few more steps but is great for a weekend meal.
If you are a pasta lover, check out my category gluten free pasta for amazing recipes for every night and special occasions.
Serve and enjoy.
1 block softened Philadelphia cream cheese or homemade gluten free, soy free cream cheese. (recipe above)
28 oz. can of diced tomatoes
1 box of Vegetable broth
Onion powder to taste
Garlic powder to taste
Basic leaves to taste
Oregano leaves to taste
Gluten free spaghetti - I prefer Tinkyada brand
Fresh mozzarella cheese