Gluten-Free Spaghetti Pie {in a Cast Iron Skillet}

Step 1

Bring a large pot of water to a boil, break pasta in half, and cook according to directions on packaging. Gluten free noodles can be tricky to work with, but I've found if you stir only a couple times and add just a splash of oil to the water, it helps them to not clump.

Step 2

Dice onions and mince garlic if using fresh

Step 3

Preheat oven to 375 degrees Fahrenheit

Step 4

In a 10 inch cast iron skillet, add a dash of oil and cook meat until browned.

Step 5

Add onions to the meat, cooking until onions are translucent and meat is cooked through. Add the garlic and let brown for 30 seconds.

Step 6

Remove meat and put aside. I like to put it on a plate and then use that plate to serve dinner on after a quick wipe. One. Less. Dish. I always try.

Step 7

Add butter to hot skillet and set aside to melt

Step 8

Drain noodles and run cold, cold water over them. Add them back into the big pot you cooked them in

Step 9

Add in the sour cream, parmesan cheese, salt, pepper, oregano, and egg and stir until well combined

Step 10

Dump the noodle mixture into the cast iron skillet (or greased pie pan) and press down

Step 11

Top noodles with meat mixture

Step 12

Pour sauce on top

Step 13

Sprinkle colby jack or mozzarella cheese evenly over the top and bake for 20 minutes

Step 14

Crank oven up to broil (mine goes to 525 F), and broil for 4-6 minutes to get those beautiful brown spots on your cheese (mmm, those are my favorite! You can totally skip this part if you're not a fan, though)

Step 15

Let pie cool for 5-10 minutes before diving in. Trust me on this. It helps it set AND it protects you from burning your face off eating molten lava cheese

Step 16

NOW you can enjoy!