I am beyond excited to share this recipe with you guys especially before Easter. This recipe would be more than perfect for Easter dinner! Growing up my mom would make the best Spaghetti Pie, we would eat it all the time. Then when I asked you all what things you wanted to see more of a lot of you said : gluten free recipes, casserole type meals you can make for company coming over and twist on comfort food. That is when the idea of my mom’s Spaghetti Pie came to my mind. That is when I decided I would give her recipe my own HGHF twist. I also wanted to make sure I cross of your wants with this recipe too! That is how these Gluten Free Mini Spaghetti Pies came to be.
How To Make The Gluten Free Mini Spaghetti Pies Crust
The Spaghetti Pie Crust has 4 ingredients and is very easy to make! Also it is pretty neat how it holds together so well in the muffin tin like little Easter Baskets! You will need 6 oz Gluten Free Spaghetti Pasta, 2 Eggs, 1/3 cup asiago cheese shredded and 2 tbsp unsalted butter.
1. When your pasta is done cooking per box instructions. Drain the pasta and then use a knife to cut it once down the center and then another time across. Creating “1/4’s” this makes it easier to have spaghetti pieces fit in the muffin tin
2. Scramble the two eggs in a separate bowl. Then off the burner add your pasta back into the same pot you cooked the pasta in originally. Add in scrambled eggs, asiago cheese and butter. Then mix until fully combined.
3. Now take about 1/4 of the pasta mixture into each GREASED muffin tin. Push down with your fingers, and around the sides to mold the “baskets”
4. You will then put 1 tbsp of cottage cheese in each “basket” and press with the back of the tbsp the cottage cheese lightly into the center of the “baskets”
5. Then you will be able to stuff your “baskets” with the Spaghetti Pie filling and pop them in the oven!
What Ingredients Do We Need For The Gluten Free Mini Spaghetti Pies Filling?
- 3/4 lb ground chicken thigh
- 14.5 oz can of roasted diced tomatoes
- 3 tbsp tomato paste
- 1/4 cup chopped finely shallots
- 1/4 of a green pepper chopped
- 1 large garlic clove minced
- 1 tsp Italian Seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cane sugar
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1/8 tsp cayenne pepper
In 2 tbsp olive oil you will sauté your shallots, garlic and green peppers for 3 minutes on medium heat, stirring occasionally
Add in the 3/4 lb of ground chicken and break apart into bite sized pieces. Season with the Italian seasoning, salt, pepper, paprika, ground mustard and cayenne pepper. Cook down until no pink. While your doing the filling, cook the spaghetti to save time
Once meat is cooked you will add in the drained diced tomatoes, tomato paste, cane sugar and mix until throughly combined. Let is simmer to absorb all the liquid about 5 minutes on medium, stirring occasionally. Then when your baskets are ready you will put the filling on top of the cottage cheese!
What Other HGHF Gluten Free Recipes Should I Try?
Perfect Gluten Free Orange Lemon Muffins
Gluten Free Air Fryer Chicken Nuggets
Easy Denver Omelette Waffle
Quick Guacamole Black Bean Burgers
Do I have to use Gluten Free pasta in this recipe?
Of course! Feel free to use your favorite regular pasta as well.
Are these good to freeze and have ready to go for the day of Easter?
I have not frozen them, and reheated them before. However, I would say to fully bake them, then once they have cooled for 2 minutes, take out of the muffin tin. Let them cool and then freeze. I will try these out from the freezer soon to add back into the recipe.
Can I use ground beef instead of ground chicken?
Yes you are more than welcome to, just before you add the drained chopped tomatoes and tomato paste, drain the meat.
Is it possible to make this recipe Dairy Free?
I have never made these recipe dairy free, I feel like it might be more difficult, but if you have DF products you trust for butter, asiago type of cheese and mozzarella, I’d say go for it.
My baskets fell apart when taking out of the muffin tin, what happened?
When you take them out of the oven, let them cool for about 2 minutes. Then take a spoon and carefully ladle them around the edges and place onto plate. If they fell apart, you could have left the min there too much longer after they were done which creates more moisture. Or you took them out too soon after coming out of the oven.
Gluten Free Mini Spaghetti Pies
Equipment
- Muffin Tin
Ingredients
Mini Spaghetti Pie Crusts
- 6 oz Gluten Free Spaghetti Pasta
- 2 Eggs
- 1/3 cup asiago cheese shredded
- 2 tbsp unsalted butter.
- 12 tbsp whole milk cottage cheese
Mini Spaghetti Pie Filling
- 3/4 lb ground chicken thigh
- 2 tbsp olive oil
- 14.5 oz can of roasted diced tomatoes
- 3 tbsp tomato paste
- 1/4 cup chopped finely shallots
- 1/4 of a green pepper chopped
- 1 large garlic clove minced
- 1 tsp Italian Seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cane sugar
- 1/4 tsp paprika
- 1/4 tsp ground mustard
- 1/8 tsp cayenne pepper
- 6 oz mozzarella cheese for the top of the mini spaghetti pies
Instructions
Mini Spaghetti Pie Crust
- When your pasta is done cooking per box instructions. Drain your pasta and then use a knife to cut it once down the center and then another time across. Creating “1/4’s” this makes it easier to have spaghetti pieces fit in the muffin tin
- Scramble the two eggs in a separate bowl. Then off the burner add your pasta back into the same pot you cooked the pasta with originally. Add in scrambled eggs, asiago cheese and butter. Then mix until fully combined.
- Now take about 1/4 of the pasta mixture into each GREASED muffin tin. Push down with your fingers, and around the sides to mold the “baskets”
- You will then put 1 tbsp of cottage cheese in each “basket” and press with the back of the tbsp the cottage cheese lightly into the center of the “baskets”
- Then you will be able to stuff your “baskets” with the Spaghetti Pie filling and pop them in the oven!
Mini Spaghetti Pie Filling
- Pre heat oven to 350 degrees. Then in medium frying pan add 2 tbsp olive oil and sauté your shallots, garlic and green peppers for 3 minutes on medium heat, stirring occasionally
- Add in the 3/4 lb of ground chicken and break apart into bite sized pieces. Season with the Italian seasoning, salt, pepper, paprika, ground mustard and cayenne pepper. Cook down until no pink. While your doing the filling, cook the spaghetti to save time
- Once meat is cooked you will add in the drained diced tomatoes, tomato paste, cane sugar and mix until thoroughly combined. Let is simmer to absorb all the liquid about 5 minutes on medium, stirring occasionally.
- Then you will fill your Mini Spaghetti Pie baskets, with 1 1/2 tbsp of spaghetti pie filling. Place in oven at 350 degrees for 20 minutes. Then take out of the oven and sprinkle mozzarella cheese on top of each one. Then bake for 5 more minutes. Then put on high broil for 2 to 3 more minutes.
- After take out of the oven, let cool for 2 minutes before taking the Mini Spaghetti Pies out of the muffin tin. Take a large spoon and cradle the edges, and lift the Mini Spaghetti Pies out, sprinkle with fresh basil and enjoy!
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