Gluten Free Mini Spaghetti Pies
These Gluten Free Mini Spaghetti Pies are the exact dinner you need to make for a delicious weekend dinner or for the next time we can finally have guests over to the house again! These are kid friendly and a family favorite.
Servings: 6
Calories: 367kcal
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!
Nutrition
Calories: 367kcal | Carbohydrates: 29g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 636mg | Potassium: 616mg | Fiber: 3g | Sugar: 4g | Vitamin A: 662IU | Vitamin C: 13mg | Calcium: 387mg | Iron: 2mg