I am beyond excited to share this recipe with you guys. Growing up, my mom would make the best spaghetti pie; we ate it all the time. When it comes to what people want to see more recipes of, gluten-free options, casserole-style meals you can make for company, and twists on comfort food top the list. That’s where my mom’s spaghetti pie comes in. I’ve given her recipe my own twist in my Gluten-Free Mini Spaghetti Pies.
Gluten-Free Mini Spaghetti Pies
Serves 6 | Oven: 350°F
Pie Crusts
6 oz. gluten-free spaghetti pasta
2 eggs
1/3 c shredded asiago cheese
2 tbsp unsalted butter
12 tbsp whole milk cottage cheese
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 c finely chopped shallots
1/4 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
Directions:
Pie Crusts
- When your pasta is done cooking per box instructions, drain it and cut it into four sections. Creating quarters makes it easier for the spaghetti to fit in the muffin tins.
- Scramble the eggs in a separate bowl. Put the pasta back into its original pan; add in scrambled eggs, asiago cheese and butter. Mix until fully combined.
- Grease a 12-count regular muffin tin, and divide the pasta mixture evenly into each section. Push down with your fingers, and around the sides to mold the ‘baskets.’
- Put 1 tbsp of cottage cheese in each basket, and press down lightly into the center.
- Then you can stuff your baskets with the filling and pop them in the oven!
Pie Filling
- Preheat oven. In medium frying pan, add 2 tbsp olive oil and sauté shallots, garlic and green peppers for 3 minutes on medium heat, stirring occasionally.
- Add in the ground chicken; break apart into bite-sized pieces. Season with the Italian seasoning, salt, pepper, paprika, ground mustard and cayenne pepper. Cook down until there is no pink.
- Once meat is cooked, add in the drained diced tomatoes, tomato paste and cane sugar, and mix until thoroughly combined. Let simmer to absorb all of the liquid, about 5 minutes on medium, stirring occasionally.
- Fill your baskets with 1 1/2 tbsp of filling. Bake for 20 minutes. Sprinkle mozzarella cheese on top of each one, and bake for 5 more minutes. Then put on high broil for 2 to 3 minutes.
- Let cool for 2 minutes before taking them out of the muffin tins. Take a large spoon, cradle the edges, and lift the pies out; sprinkle with fresh basil, and enjoy!
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