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Gluten-Free Spaghetti Cake For Kids

Published: August 5, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 55 Minutes
Serves Serves 6 - 8
Gluten-Free Spaghetti Cake For Kids
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Gluten-Free Spaghetti Cake For Kids is a great way to get your kids to eat vegetables without them even knowing it. The vegetarian gluten-free spaghetti cake is made with ingredients kids love, like spaghetti, tomato sauce, and cheese. This gluten-free spaghetti recipe for kids is healthier because of hidden carrots, zucchini, onions, garlic and eggs. We all know that sometimes it is hard to get young children to eat healthier food, and it becomes worrisome for moms. No worries, this Italian dish has healthier ingredients and is fun to eat. This spaghetti cake is also excellent as a side with our popular gluten-free southern fried chicken. If you are looking for a healthier midweek meal for your kids, this recipe is for you. Top with extra parmesan cheese and enjoy!

You will find a selection of easy to make healthy gluten-free recipes for kids here->

 

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Ingredients

  • 300 oz. gluten-free spaghetti
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 garlic, chopped
  • 1 medium carrot, finely grated
  • 1 medium zucchini, peeled and finely grated
  • 1 Tbsp. GF dried basil
  • 2 cups pure tomato sauce, divided
  • 1 GF bay leaf
  • 2 tsp. Pure maple syrup or honey
  • 1 tsp. Himalayan salt
  • 1/2 cup cream cheese, roughly chopped
  • 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, rinse with cold water, drain and cool.
  • Sauté onions and garlic in olive oil until soft. About 5 minutes
  • Stir in carrots, zucchini, basil, 1 1/4 cup of tomato sauce, bay leaf, maple syrup/honey salt and 1/4 cup of water. Cover and simmer for 5 minutes. Since the vegetables are finely grated, they will cook very quickly. Remove from the heat, discard the bay leaf and stir in cream cheese until melted
  • Mix 1 cup of mozzarella cheese with eggs
  • Stir tomato sauce with vegetables through the pasta, then add the cheese and egg mixture and mix until combined
  • Transfer spaghetti into prepared pan and top with remaining tomato sauce. Bake for 45 minutes, then sprinkle with remaining mozzarella cheese 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 before releasing the sides. Slice into wedges and enjoy!


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