A quick and easy dinner in a cast iron skillet
A delicious, easy, and gluten-free spaghetti pie the whole family will love
There’s something about serving food from a cast iron skillet that makes a meal feel special. Whether it’s dinner or dessert, a skillet presentation just looks inviting and rustic.
One of my friends gave me two cast iron skillets for my birthday last year, and they quickly became my most-used pans. They stand up to daily use and are simpler to care for than I once feared. I’ve started baking more in them to save dishes and time, and this gluten-free spaghetti pie was a complete success.
Spaghetti pie is essentially baked spaghetti transformed by a creamy egg-and-sour-cream mixture that turns plain pasta into something comforting, rich, and slightly custardy. It takes only a little more time than making plain spaghetti, but the result is worth the effort.
I used a 10-inch cast iron skillet and it fed our family of five with some leftovers for lunch the next day. This recipe is flexible and forgiving, making it perfect for busy weeknights.
Gluten-Free Spaghetti Pie {in a Cast Iron Skillet}
Category
Easy Gluten Free Dinners
Gluten-Free Recipes
Notes
You can use any type of spaghetti—regular or gluten-free. Ricotta can replace sour cream if you prefer. Use what you have on hand.
Ingredients
- 8 oz gluten-free spaghetti (or regular spaghetti)
- 1 lb ground chicken or meat of choice (you can use 1/2 lb if you prefer less meat)
- 1/2 cup diced onion
- 2 tsp minced garlic
- 2 cups spaghetti sauce, homemade or store-bought
- 1/2 cup sour cream (or ricotta)
- 1/2 cup grated parmesan or mozzarella
- 1 egg
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1 tbsp butter for cooking
- Dried or fresh parsley for garnish (optional)
- 1 cup shredded Colby Jack or mozzarella cheese
Instructions
- Bring a large pot of water to a boil. Break pasta in half and cook according to package directions. For gluten-free noodles, stir only a few times and add a splash of oil to help prevent clumping.
- Dice the onion and mince the garlic if using fresh.
- Preheat the oven to 375°F (190°C).
- In a 10-inch cast iron skillet, heat a dash of oil and brown the meat.
- Add the diced onion to the skillet and cook until translucent. Stir in garlic and cook about 30 seconds more. Remove the meat mixture and set aside.
- Add butter to the hot skillet and let it melt while you prepare the pasta.
- Drain the pasta and rinse with cold water to stop cooking. Return the noodles to the pot.
- Stir in the sour cream, grated parmesan, egg, salt, pepper, and oregano until well combined.
- Press the noodle mixture into the prepared cast iron skillet (or a greased pie pan) to form an even layer.
- Top the noodles with the cooked meat mixture, then spoon spaghetti sauce over the top.
- Sprinkle shredded Colby Jack or mozzarella evenly over the sauce.
- Bake for 20 minutes, then switch the oven to broil and broil 4–6 minutes to brown the cheese, if desired. Watch carefully to prevent burning.
- Let the pie rest for 5–10 minutes before slicing—this helps it set and prevents burns from very hot cheese.
- Serve warm and enjoy.
Tags
Do you have cast iron skillet fears, or do you love yours as much as I do? Cast iron is durable and versatile—once you get comfortable with basic care it becomes one of the most useful tools in the kitchen.
Happy cooking,
