Gluten Free Spaghetti Pie Recipe

Say hello to these comfort food goals when you make this gluten-free Spaghetti Pie recipe! With Thrive Algae Oil and chickpea pasta, this dish is a healthier twist on the classic dish and is ready in just 45 minutes!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 1kcal

Author Karly Gomez

Ingredients

½ cup Thrive® Culinary Algae Oil
6 cloves garlic minced
2 tablespoons fresh basil minced
2 tablespoons fresh oregano minced
1 tablespoon fresh parsley minced
1 teaspoon crushed red pepper flakes
kosher salt to taste
freshly cracked pepper to taste
1 pound chickpea spaghetti
1 (24 oz) jar marinara sauce
4 cups water
1 cup ricotta cheese
½ cup grated parmesan cheese
4 large eggs
1 ½ cups shredded mozzarella cheese

Instructions

Preheat the oven to 375 degrees. In a large 12-inch oven-safe high-sided skillet, combine the Thrive Algae Oil, garlic, fresh basil, fresh oregano, fresh parsley, and crushed red pepper flakes. Cook over medium heat, stirring, often until the garlic is golden and very fragrant, about 5 minutes. Carefully add the marinara sauce and water, and season with salt and pepper. Add the chickpea spaghetti, breaking it in half if needed to fit in the pan. Increase the heat to heat to medium-high and bring the mixture to a boil. Stir frequently until the spaghetti is al dente, about 8-10 minutes.
While the spaghetti cooks, combine the ricotta, parmesan, and eggs in a medium-sized bowl. Mixture will be runny.
Remove skillet from heat and stir in the egg-cheese mixture. Top with mozzarella and sprinkle with salt and pepper. Transfer to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Remove from oven and let sit for a few minutes before slicing and serving. Enjoy!

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