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Spaghetti Heaven Casserole

Spaghetti Heaven Casserole

I was thrilled to discover that Mueller’s is now making a gluten free pasta. It is wonderful…totally al dente and delicious! It is also reasonably priced, thank goodness an actual pasta company is finally making a gluten free pasta. Thank you Ann!!

1 package Mueller’s gf spaghetti
1 container cottage cheese
½ medium yellow onion, minced
3 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 tsp. basil
½ c. parmesan cheese
3 roma tomatoes, sliced
2 tbsp. capers
1 jar Bertolli’s vodka sauce
2 c. mozzarella cheese, grated

 Break the spaghetti in half, and then cook it according to the directions. You can take it off of the heat a tiny bit early because it will continue to cook in the oven. Drain the pasta except for a few tablespoons of the cooking water. Set aside.

In the bottom of a large baking dish, spread the cottage cheese. Sprinkle it with the onion, garlic, salt, pepper, basil, oregano, and parmesan. Slice the tomatoes and lay them on the top of the cheeses. Add the spaghetti to the baking dish on top of the tomatoes. Pour the vodka sauce over the spaghetti, sprinkle with the capers, and then the shredded mozzarella. Bake in a three hundred and fifty degree oven for one hour. Allow to cool for ten minutes before serving. Enjoy!


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1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

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1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

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