Creamy Baked Spaghetti
Italian Salad with Balsamic Vinaigrette
Ingredients
- 1 (16-oz) pkg gluten-free spaghetti
- 1 lb plant-based ground beef
- 1 (24-oz) jar tomato and basil marinara sauce
- 1 (14.5-oz) jar gluten-free Alfredo sauce
- 1 (8-oz) pkg shredded mozzarella cheese, divided
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and place in a large bowl.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and add to pasta.
- Stir in pasta sauce, Alfredo sauce, and 1 cup cheese; spoon mixture into a greased 13- x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg mixed salad greens
- ½ cup refrigerated balsamic vinaigrette (or use any gluten-free vinaigrette)
Side Dish Instructions
- Toss together greens and vinaigrette.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
