I was an avid pasta baker until I met my gluten intolerant husband and had to completely change the way I cooked! After a while without pasta I decided that life is too short to not eat pasta bakes and how sad it was that my hubby never got to eat them, thus I created this recipe! Combined with grass-fed beef and a lot of spinach, it's basically perfect and although still high carb, has a great amount of fats and you can sneak in some veggies as well.
I hope that you guys enjoy it as much as I do! I have also made this using spiralized sweet potato noodles before, so I will be posting that soon to the blog as a variation for someone that would like a 100% paleo option.
GF Ground Beef and Spinach Pasta Bake
Prep Time: 20 minutes Cook Time: 20 minutes Servings: 6
8oz. Gluten Free Pasta - whatever brand and style you’d like, I’ve found good results with “Ancient Harvest” & “Explore Cuisine”
2 lbs. grass fed beef
6 large handfuls of organic spinach (about 10oz.)
8 oz. mushrooms, sliced (optional)
4 garlic cloves, minced
1 medium yellow onion
1 tsp basil
1 tsp. oregano
1 tsp dried parsley
1 tsp. thyme
1/2 tsp. rosemary
1 1/2 tsp. sea salt
1/2 tsp. black pepper
1 jar of your preferred tomato sauce (see my recommendation for CLEAN tomato sauce under Kitchen Necessities)
1 c grated mozzarella cheese, optional
1/2 c parmesan cheese, optional
1. Preheat oven to 350 degrees and grease a 9x13 baking pan. Bring a large pot of water to a boil. Once boiling, add your gluten free noodles and cook until al dente (not crunchy, but not completely soft). Once done, drain and rinse the noodles with cold water.
2. While your pasta is cooking, heat 2 tbsp. olive oil to a large skillet on medium high heat. Add your spinach and saute until wilted. Season with salt and pepper, then remove from pan and set aside. In the same pan, add another 2 tbsp. of olive oil. As the oil is heating, chop your onion and mince your garlic cloves.
3. Add the garlic and chopped onion and cook, stirring frequently, until softened. If you are adding in the mushrooms, do that now and cook until crisp. Add the beef and remaining spices. Cook until meat is browned. Add either your own tomato sauce or 1 jar of tomato sauce, stir to combine, and then let it simmer on low for at least 15 minutes (optional, but really helps bring out more flavor).
4. Pour the meat sauce into your 9x13 pan. Add the pasta noodles and mozzarella cheese. Stir just enough to combine. Sprinkle with parmesan cheese, cover with tinfoil, and bake for 20 minutes.
6. Enjoy! I love to pair this with a salad and my cheesy bread puffs recipe! ♡