Baked Spasagna (GF Option)
This baked spasagna is a copycat recipe for the one from Cheddars. It is a perfect quick and easy weeknight meal the whole family will love.
Growing up we loved to go to Cheddars Scratch Kitchen. If you had one of these close to you than you know how much variety they have on their menu. They have Italian, American, southern food and the list goes on and on. I have always enjoyed going here and when I was diagnosed with celiac I set out to recreate one of my favorite dishes. This spasagna can be made a couple different ways. Some top this with alfredo or marinara sauce instead of meat sauce. I have had it with all three sauces and you cant go wrong.
The one thing I loved about getting this meal was the portion was huge and I knew I would have leftovers for the next day. You may have been raised in a family who doesn’t do leftovers but in our family we make extra on purpose of most dishes to make sure we had leftovers for another meal. I am a huge fan of leftovers and this spasagna bake is no exception. It honestly is almost better the next day reheated.
I love making this for families in need. I have made this for postpartum mothers or people who are sick. It is such a comforting meal and I know is well received. I made this recently for a family who had a few vegetarians which worked out great. I was able to do marinara sauce instead of meat sauce so they could enjoy while the others had lasagna. This recipe really is versatile.
Tools Needed
- 9X13 Baking Dish
- Large Mixing Bowl
- Tongs
- Wooden Spoon
- Skillet
- Colander
- Cheese Grater
Ingredients
16oz spaghetti noodles( I used GF Rummo)
4 cups shredded mozzarella cheese
1 1/2 cups sour cream
1 1/2 cup half and half
3/4 cup grated Parmesan cheese
1 tsp salt
1 tbsp minced garlic
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1 onion diced
1 lb ground beef (optional)
1 jar pasta sauce (can use 2 jars if you want it extra saucy)
Step by Step
-Boil noodles as directed
-In a large bowl combine sour cream, half and half, mozzarella, oregano, basil, pepper, salt, garlic and half of the Parmesan. Add cooked spaghetti and toss.
-In a skillet brown ground beef and onions. Drain off fat and pour in your pasta sauce. Heat through.
-In a greased 9X13 pour in spaghetti mixture and top with pasta sauce mixture.
-Bake at 350 for 30 minutes
Tips and Tricks
– Many people add 1 cup ricotta to the noodle mixture. This makes it extra creamy but my family isn’t a fan of the texture.
– I have previously added a jar of Alfredo sauce into the noodle mixture to add flavor and it turned out so delicious.
-You can also bake the noodle mixture by itself without the sauce. When you take it out just cut it in squares and top with whatever sauce you prefer. This is great if you have different preferences in your household such as marinara, meat sauce or alfredo (PS. I also love to add alfredo and marinara both). Just make sure you bake it with aluminum foil on for the first 20 min.
Baked Spasagna
This Baked Spasagna is a spin on baked spaghetti and lasagna combined. Its so tasty and makes great leftovers!
Ingredients
- 16oz spaghetti noodles( I used GF Rummo)
- 4 cups shredded mozzarella cheese
- 1 1/2 cups sour cream
- 1 1/2 cup half and half
- 3/4 cup grated Parmesan cheese
- 1 tsp salt
- 1 tbsp minced garlic
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 onion diced
- 1 lb ground beef (optional)
- 1 jar pasta sauce (can use 2 jars if you want it extra saucy)
Instructions
1.Boil noodles as directed
2.In a large bowl combine sour cream, half and half, mozzarella, oregano, basil, pepper, salt, garlic and half of the Parmesan. Add cooked spaghetti and toss.
3.In a skillet brown ground beef and onions. Drain off fat and pour in your pasta sauce. Heat through.
4.In a greased 9X13 pour in spaghetti mixture and top with pasta sauce mixture.
5.bake at 350 for 30 minutes