Jess Delicious Spaghetti Bake
Try this delicious, savory spaghetti bake. Where lasagna meets spaghetti and they have a delicious baby. Why not have the best of both worlds. This dish is made with Beyond Ground Meat, Dairy Free Cheese and gluten free noodles to make this dish gluten and dairy free.
Ingredients
- 1 Box Spaghetti
- 1 Jar Marinara
- ½ Yellow Onion Diced
- 2 Garlic Cloves Minced
- 1 Cup Shiitake Mushrooms Sliced
- 1 Lbs Beyond Meat or Preferred Ground Meat
- 1 Container Kite Hill Ricotta or Preferred Ricotta
- 1 Egg Beaten For Vegan use 4 tbsp Aquafaba
- ½ Cup Fresh Basil Chopped
- 1 Tbsp Brown Sugar
- 1 Tsp Red Pepper Flakes
- 1 Tbsp Italian Seasoning
- 2 Tbsp Oil
- 2 Tbsp Balsamic Vinegar
- 2 Cups Shredded Mozzarella or preferred dairy free substitute I used Miyokos Mozzarella
Instructions
- Preheat oven to 400 degrees.
- Start by boiling water. Add in spaghetti noodles and a pinch of salt. When noodles are done, strain and rinse and put aside.
- On medium high heat add oil to a large saute pan.
- Add in diced onions, minced garlic and shiitake mushrooms.
- Saute for a minute and then add in the ground beef.
- Break up beef with a spatula and let in brown.
- Add in the red pepper flakes, Italian Seasoning.
- Now add the marinara.
- Add in the brown sugar and balsamic vinegar and let it simmer for 5 minutes.
- Finally add in fresh chopped basil and pull off the heat.
- Add the noodles to the sauce and combine.
- Mix ricotta and 1 beaten egg in a bowl.
- Now you can assemble. Take a 9 x 13 pan. On the bottom you want to layer ½ the noodle mixture.
- Now do a layer of ricotta and then top with the other half of the spaghetti noodles.
- Top with shredded mozzarella to it.
- Put it in the oven and bake for 45 minutes or until cheese is melted and brown on top.