Gluten-Free Spaghetti Cake For Kids
- Prep Time:
- 15 min
- Cooking Time:
- 55 min
- Serves:
- 6 - 8
Ingredients
300 g. gluten-free dried spaghetti
2 Tbsp. Extra virgin olive oil
1/2 small onion, finely chopped
1 garlic, finely chopped
1 medium carrot, grated
1 medium zucchini, peeled and grated
1 Tbsp. GF dried basil
1 1/2 cups pure tomato sauce, divided
1 GF bay leaf
2 tsp. Pure maple syrup or honey
1 tsp. Sea salt
1/2 cup cream cheese
1 1/2 cups shredded mozzarella cheese, divided
3 large eggs, whisked
Tip; to save time, I used a food processor to chop the onions, garlic, grate the carrots and zucchini. First chop the onions and garlic, then grate the carrot and zucchini without rinsing the bowl. (1 minute)
Instructions
- Preheat oven to 350 F and spray a 9-inch springform pan with cooking oil
- Cook pasta per package directions, drain and rinse with cold water. Set aside to cool
- Sauté onions and garlic in olive oil until soft. About 5 minutes
- Add carrots, zucchini, basil, 1 1/4 cup of tomato sauce, bay leaf, maple syrup/honey and salt. Cover and simmer for 5 minutes. Remove from the heat, discard the bay leaf and stir in cream cheese until melted
- Combine the creamy vegetable sauce with pasta, then add 1 cup of mozzarella and eggs and gently mix until combined
- Pack the spaghetti into prepared pan and place on a baking tray. Top with remaining tomato sauce. Bake for 35 minutes, then sprinkle with remaining 1/2 cup of mozzarella and bake 5 more minutes until cheese has melted
- Remove from the oven and cool for 10 minutes. Then run a knife inside the edge of the pan before releasing the sides. Slice into wedges, sprinkle with Parmesan cheese if you wish and enjoy!
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