Now you can have both!!! Is it Spagsane or Laghetti? I’ll let you decide but make sure you make this. My family absolutely loved it and I am already planning a veggie version so that I can sample it myself. Just a note, this can be made glutenous just as easily as gluten free. The amount of gluten free products you can use for this fabulous creation is so pleasing! Hit the GF aisle at the supermarket and you’ll be ready to say Mama Mia!
Spagsane/Laghetti (makes 1 large casserole approx 9 x 13 inches)
Adapted to be gluten free from www.thecountrycook.net)
(Sorry I didn’t take a photo before I raced into the kitchen to make this!)
1 x jar of spaghetti sauce (check the label for wheat/gluten alerts)
1 x jar of Leggo’s Alfredo sauce (it is the best gf option on the shelf)
1 x package San Remo GF spaghetti
500 g lean ground mince
2 cups shredded mozzarella (Perfecto Italiano light is the lowest in fat and points)
½ cup skim milk
1 tsp oregano
1 tsp parsley
In a large bowl combine the alfredo sauce, cheese, milk and herbs and stir well to combine. Add the cooked spaghetti and toss to coat well. Dump this mixture in the bottom of the baking dish, cover with foil and bake for about 25-30 minutes.
Brown the mince in a medium saucepan and drain off any grease that may be left over. Add the spaghetti sauce and mix and keep warm until alfredo noodles are ready.
When the alfredo base if ready, remove the foil and let the casserole cool for 10 minutes. Cover with the mince mixture and sprinkle with cheese if you like. I popped it back in the oven for about 5 minutes.