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Caprese Spaghetti Casserole


Caprese Spaghetti Casserole




This casserole serves a large group of people. I used my large roaster to bake the whole thing. It is gluten free and full of flavor. It is a great dish to put together ahead of time, and take right from the fridge to the oven.



2 packages, gluten free spaghetti, prepared according to directions, and drained
6 Roma Tomatoes, sliced
12 oz. mozzarella cheese, cubed or shredded
16 oz. cottage cheese
1 c. fresh basil leaves, sliced
1 medium onion, diced
3 cloves garlic, minced
2 tbsp. olive oil
1 c. red wine
2 cans diced tomatoes
1 tbsp. sugar
1 tbsp. balsamic vinegar
1 tbsp. dry oregano
1 tbsp. dry basil
1 tsp. black pepper
2 tsp. salt
1 c. heavy cream
1 c. parmesan cheese



Cook the pasta and set it aside. In a medium saucepan cook the onion and garlic, in the olive oil, over medium heat, for five minutes. Add the diced tomato, red wine, vinegar, sugar, oregano, basil, salt and pepper. Cook until the mixture comes to a boil and reduce the heat to medium low. Continue cooking for fifteen minutes, stirring often. Remove the sauce from the heat and add the cream.



In a large bowl, combine the mozzarella and cottage cheeses. After the sauce has cooled for about fifteen minutes, add it to the cheeses and combine well. Spread a layer of the cheese and sauce mixture in the bottom of a large baking dish or roasting pan. Layer half of the spaghetti over the sauce. Layer half of the sliced tomatoes, fresh basil, and parmesan over the pasta. Continue the process again adding more sauce, pasta, and fresh tomatoes and basil. Finish by adding the last of the sauce and the parmesan to the top of the casserole. 



Bake the casserole in a three hundred and fifty degree oven, COVERED, for thirty minutes (if put in the oven right away), or one hour (after being refrigerated). Enjoy!





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