From Chef Oonagh Williams of Royal Temptations Catering
Ingredients:
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12 oz. of your favorite gluten-free sausage, hamburger meat or ground poultry.
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Onion and garlic powder (OR 1 medium onion, 2 peeled and crushed cloves of garlic and 1 red or green pepper, finely chopped)
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2 cups of homemade tomato sauce
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6 oz. (about ½ a carton) of mushrooms, cleaned and quartered (add more or less according to your preferences)
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2 tbsp gluten-free ketchup
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8 oz. package of gluten-free ziti or penne, cooked and drained.
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4 oz. cream cheese (1/2 of 8 oz. brick) – lite is ok
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1 cup sour cream (8 oz. carton) - lite is ok (or use low fat yogurt)
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1 cup ricotta cheese - lite is ok
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1 cup mozzarella cheese - lite is ok
Directions:
1. Preheat oven to 350 degrees.
2. Brown meat in pan and add onion and garlic powder (or onion, garlic and pepper). If using turkey, you may need to add 2-4 tbsp olive oil so meat doesn’t stick as you brown it.
3. Add mushrooms, tomato sauce, and ketchup. You can add chopped raw carrots or a can of sweet corn to extend meat.
4. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
5. In a large bowl, mix together cream cheese, sour cream and ricotta. Stir in cooked, drained pasta.
6. In a 9”x13” pan, layer half of the cooked meat sauce, cheesy pasta, meat sauce and finish with last half of pasta. Sprinkle top with mozzarella.
7. Bake for 20-30 minutes until cheese is light golden brown and sauce is bubbly. Increase cooking time to about 45 minutes if chilled from fridge.