Archive for Pasta

Baked Mac & Cheese Cups

Who doesn’t love macaroni and cheese right?! That’s one of the big things I missed going dairy free….. I do splurge once in awhile and have a little tiny bit of cheese in something… I’m using this recipe for my splurge this time! LOL! I tried this once before, and used quinoa macaroni…..yugh! Not a fan of quinoa. I also had a blonde moment apparently, because I made my sauce with sweetened, vanilla flavored almond milk……thats what i had…..didn’t even think about it. So….my sauce was a little, uhm, off to say the least. I had my husband taste it not knowing what it was…he asked me if it was butterscotch?! Hahahaha! Oops! So the second time around I got plain, unflavored, unsweetened milk, and got brown rice pasta…..much much better!! They turned out perfect and didn’t even stick to the pan at all either!! So next time you’re having a mac & cheese craving give these a try! The bake up nicely, with a crunchy crust! They are gluten free and almost dairy free, you could use soy cheese to make it completely dairy free! YUM!! Can’t wait to make em again! LOL Enjoy! 🙂

Baked  Mac & Cheese Cups (Printable Version)

1 Tbsp non-dairy butter

1 Tbsp gluten free flour

1/2 cup unsweetened, unflav almond milk

1/2 cup shredded sharp cheddar cheese

1 cup gluten free brown rice macaroni

dash ground black pepper

1/2 tsp salt

3 Tbsp gluten free bread crumbs

Heat oven to 350 F.

Cook the macaroni following the directions on the package.

While the pasta is cooking, melt the butter over medium low heat in a small sauce pan. Add flour and whisk to combine into a thick paste. Cook, stirring, until roux is cooked, but not brown. Add the milk and whisk. Continue to stir until sauce is bubbly and thick. Stir in most of the cheese. Add the salt and pepper. Fold the macaroni into the cheese sauce. Spoon the mac and cheese into a 6-cup greased muffin pan, pushing the mac and cheese firmly into each cup. Top with the remaining cheese and the bread crumbs. Bake for 35 minutes or until the tops are lightly browned.  Let them cool in the pan for 5 minutes. Using a butter knife, run it around the edges of the muffins to loosen before removing from pan.

Baked Spaghetti Cups (GF)

Plain ole spaghetti gets pretty boring…so why not spice it up by turning it into these delicious and cute little baked cups?! They go great with my super yummy cheddar herb biscuits and a salad! There are lots of other options with these too. You could try using Alfredo sauce or even cream of mushroom soup, like in my  baked spaghetti casserole recipe. I pretty much just made these for my husband because I can’t have tomatoes….but it killed me not being able to eat them because they smelled and looked SOO good! I’m thinking I’m gonna have to give in and order some Nomato sauce! Anyone try that before?! You could also stick some chopped/shredded veggies in there… try different kinds of cheese…etc. Anyhow, these certainly got a great rating from hubs, so if he loved them (and he’s kind of a picky eater, hehe, love you hun!!) then you probably will too!! I’m also a picky eater but not by choice… its forced by allergies……and it sucks! LOL! I have to eat vicariously through others!  Speaking of picky eating…..tomorrow is St Patrick’s Day, and I’m definitely not a traditional St Patrick’s Day eater, even though I’m Irish (ironic isn’t it?!) I don’t like lamb or Guinness or corned beef and cabbage, but I do have some (hopefully) great recipes I’ll be posting in the next couple days! So get your Italian on with this recipe today, and have a great St Patty’s Day tomorrow! Enjoy! 🙂

Baked Spaghetti Cups (Printable Version)


8 oz gluten free spaghetti, cooked

½ lb ground beef, turkey or sausage

1/2 cup Parmesan cheese

2 eggs

1 to 1 ½ cups marinara sauce

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt


Pre-heat oven to 350 degrees F and grease 12 muffin cups.

In a large skillet on med-high heat, cook and crumble meat, then drain. Add in sauce and heat for a few minutes, then set aside.

In a separate bowl, combine eggs, Parmesan cheese, salt, oregano, basil, and pasta. Stir to combine, then add to sauce and mix. Using tongs, place enough noodles in a muffin cup to fill it.  Twist the pasta as you are placing it in each cup.

Bake for 25-30 minutes or until the tops are starting to brown. Let sit for 5 minutes, then use a knife to run around the edges of each muffin cup before removing from pan. Sprinkle with Parmesan cheese.


Time for a Little Omega-3

I’m not a big fish fan……but I can tolerate tuna, as long as its Albacore in water. And who doesn’t need a nice healthy does of Omega-3 right? I kinda forget about tuna…. of course there’s tuna noodle casserole, which I’m gonna share with you now. I’ve got some other great tuna recipes coming… my nutritionist says people should have fish at least once every 2 weeks, if not once a week. I also did buy some omega-3 pills, so hopefully I’ll start getting enough Omega-3 now! You could easily substitute the tuna here for a can of chunk chicken breast (I get mine at Costco and its so handy to have when you don’t have time to cook up fresh chicken!) for those of you who don’t like tuna. (You KNOW who I’m talking about here! Hehe ;)- )  Anyhow, enjoy! 🙂

Tuna Noodle Casserole (Gluten Free)   (Printable Version)

6 oz. gluten free spiral pasta, cooked
1 small can of albacore tuna, drained and flaked
1/2 can GF Progresso cream of mushroom soup
1 cup frozen peas & carrots, cooked & drained
1/2 cup grated sharp cheddar cheese
1/4 cup dried gluten free bread crumbs
Sprinkler of grated Parmesan cheese

1. Preheat oven to 350 degrees
2. In a large bowl, stir together first five ingredients until well combined.
3. Spread into a greased 1 ½ qt casserole dish then sprinkle bread crumbs and Parmesan cheese evenly over the top.
4. Bake uncovered in a preheated 350 degree oven for 30 minutes.

Chicken Bliss!

Mmmm!  Chicken Parmesan the speedy way! I always forget about my cool kitchen gadgets that I have stashed away! But now that I’ve remembered my wonderful George Foreman with removable plates, I’m hooked! Its amazing how quickly things cook using a GF grill! A piece of chicken….6-8 minutes and viola! Done! I will admit, I did cheat a little on my diet and have just the teenist bit of grated Parmesan cheese, but it was totally worth it! This recipe is not only tasty, its quick and easy! Throw some chicken on the grill and boil your pasta….heat up some marinara sauce and bam! You’ve got a great home-cooked meal in 15 minutes! The photo I took is of my husbands meal! I don’t do tomatoes or that much cheese, well….really that much food at all either! This recipe is also easily adaptable as to how much you want to make! So give it a try and enjoy! I’ve got another great chicken recipe up my sleeve for dinner tonight hopefully! So stay tuned! 🙂

Chicken Parmesan (Printable Version)


  • Boneless skinless chicken breasts
  • Rice milk
  • GF breadcrumbs mixed with Italian seasoning
  • Marinara or spaghetti sauce
  • GF spaghetti
  • Parmesan cheese


  1. Cook pasta as directed on package. While it’s cooking, cook the chicken.
  2. Place each breast between two sheets of plastic wrap and pound it to until it’s 1/4 inch in thickness.
  3. In a bowl, mix breadcrumbs and Italian seasoning. Pour rice milk into another bowl.
  4. Dip the chicken breasts into the rice milk and then into the breadcrumbs until it is covered on both sides.
  5. On medium or high heat, grill the chicken with your George Foreman Grill for 6-10 minutes or until thermometer reads 180 F.
  6. Take out the chicken from the grill and place on cooked pasta.
  7. Pour a coat of warm marinara sauce over the chicken.
  8. Sprinkle with Parmesan cheese & parsley

It’s a Spicy Meat-a-balla!

Despite the title of this blog, the recipe I’m sharing today is not spicy! My stomach does not like spicy things, however it does have a nice herb flavor! I was able to give up pasta and bread when I went gluten free… but then I realized I didn’t have to! Walmart carries a wonderful gluten free pasta, its made from corn and rice. The quinoa pasta isn’t bad either. So that’s where I started….I’ve been making some amazing Italian pasta dishes lately. We have a local Italian heritage weekend coming up and as my husbands family is Italian and we go every year, I’ve been getting all geared up for some delicious favorites. So…now that we’ve got the pasta… lets start with the meatballs! Yes….gluten free meatballs, and they only take 30 minutes! Amazing right?!? So here we go….

30-Minute Baked Gluten Free Italian Meatballs (Printable Version)

1 lb extra-lean ground beef (or meat mixture if you prefer)

1 egg

2 2/3 Tbsp milk

2/3 c gluten free bread crumbs (enerG GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

While the meatballs are baking, cook your pasta according to directions on package, add tomato or Alfredo sauce (or if you can’t have either of those like me!, you can add a little butter and some grated Parmesan cheese) and then add your meatballs and Parmesan cheese and Viola! You’ve got one amazing gluten free dinner! The meatballs freeze well too.

Another Italian favorite of mine is spaghetti pie. Easy to make and absolutely delicious! Leftovers are yummy too! I make this without the tomato products because I can’t have them…..and its just as good. So its up to you which way you want to make it!

Spaghetti Pie (Printable Version)


1 pound extra lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 cup canned diced tomatoes, undrained (opt)
1 can (6 ounces) tomato paste (optional)
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon pepper
6 ounces GF spaghetti, cooked and drained
1 tablespoon butter, melted
2 egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 cup (8 ounces) low-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese


In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the (tomatoes, and tomato paste,) oregano, salt, garlic powder, sugar and pepper; set aside.

In a large bowl, combine the spaghetti, butter, egg whites and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.

** You can omit the tomatoes and tomato paste and its still amazing!

So now you can enjoy some fabulous Italian meals gluten free and no one will even know they are gluten free! There are many other pasta dishes and casseroles that I will be sharing soon! Its that time of year……as its getting colder, I want to heat up the oven and eat a nice “comfort” food dish! Now I can’t wait for dinner tonight! Leftover spaghetti & meatballs! YUM! Enjoy! 🙂

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