Gluten-Free Bacon Tomato Spaghetti Bake
Ingredients
Sauce
- 6 large tomatoes
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/4 apple, peeled and grated
- 1 medium hot pepper
- 1 teaspoon dried Italian seasoning
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon fresh parsley, chopped
- 1-2 basil leaves
Main
- 1 box spaghetti, uncooked (450 g)
- 8 to 10 slices bacon, diced
- 1 onion, diced
- 1.5 cups water
- 1 teaspoon Italian seasoning
- 2 teaspoons salt, to taste
- 1 teaspoon black pepper, to taste
- 1 cup cheddar cheese, shredded
- 4 or 5 fresh basil leaves
Topping
- Parmesan cheese
- 2 thinly sliced tomatoes
Preparation
Make the sauce by washing, coring, and cutting the tomatoes into small chunks.
Add the olive oil and garlic to a saucepan and cook for about 2 minutes.
Add the tomatoes, apple, pepper, and seasonings, then cook for about 15 minutes until the tomatoes are soft.
Purée with an immersion blender and add the parsley and basil.
Preheat the oven to 350°F.
Add all the spaghetti to the casserole dish and cover it with boiling water, then let it sit for five minutes and drain.
In a frying pan, cook the bacon and onion for about 5 minutes and drain the grease.
To the drained pasta in the dish, add the cooked bacon and onion, tomato sauce, water, cheddar cheese, herbs, and seasonings.
Cover the dish with tin foil and bake for 15 minutes.
Remove the dish from the oven and stir the spaghetti with the sauce to prevent sticking.
Add the sliced tomatoes on top.
Place the dish back in the oven and bake uncovered for an additional 20 to 25 minutes or until the spaghetti is done.
Tips
Stirring the spaghetti after the first bake is important to prevent it from clumping.
