This is flavored rice. With Cajun chicken or another Cajun dish, it tastes finest. You’ll adore the way this goes with your main dish, but because this rice has some meat in it, you can also eat it by yourself. Enjoy!
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) box Barilla® Gluten Free Spaghetti
- ½ pound ground beef
- 1 slice gluten free bread
- ⅓ cup milk
- Salt and black pepper to taste
- 1 egg yolk
- ½ cup grated Parmigiano Reggiano cheese
- 1 garlic clove, chopped
- ¼ teaspoon chili flakes
- 1 pint cherry tomatoes, halved
- ½ cup dry white wine
- 1 tablespoon chopped fresh parsley
Instructions
- In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
- In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
- In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
- Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
- Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
- Drain the pasta then toss with the sauce and add the reserved cooking liquid.
- Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 87 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 166 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I am GF. I LOVE pasta. Hubby doesn’t like red sauce. Well I made this GF & we both liked it. Hope our cherry tomatoes ripen soon!
This was one of my first GF dishes I have made and it came out delish.
Surprisingly close to the real deal!! I loved the texture of the noodles, and when mixed in with some seasoning and sauce, you couldn’t tell the difference! Will fool many dinner guests with this.
Looks great.
Our greatgrandkids are at ages where no one likes the same dishes. HOWEVER,this recipe went over with all three!! sOo easy, and VERY good
I think it was great .loved it Judy
I tried and it worked very well!
I loved this recipe. I ended up having to puree the tomatoes, only because my kids are picky. However, the flavor is there. I’ve just been diagnosed with celiac disease, and I’m so glad I found these noodles. The only suggestion I have is to add a touch of oil to the boiling water and to stir immediately or the noodles will stick together forming an uncooked clump. I learned that the hard way getting busy in the kitchen. We will be having this again.
Made this for dinner tonight and it was a huge hit. My husband was surprised when I told him that it was gluten free. The kids both asked for seconds!
The meatballs in this recipe are the same my Sicilian mother-in-law makes, but she uses stale, wheat bread. My kids and their father have been raised on this recipe and never tire of it. I had doubts about using soaked, gluten free bread, but it worked. I used the heel of the loaf and let it sit a couple of hours to dry up a bit. It didn’t turn immediately to mush and really helped bind the meat, lending a moist texture once cooked. I used Barilla GF Tortiglioni instead of their spaghetti and it held up to all the handling and made it to the plate like regular pasta. Definitely a keeper for those of us who must eat gluten free and even a very good meal for those who don’t eat GF.
This was very good! The texture of the Barilla® Gluten Free noodles were great and my noodle loving toddler had no suspicions! I did not have gluten free bread, so I soaked and drained some oats I blended in the food processor. This worked like a charm. I did end up adding additional garlic and other seasonings as well. If you like lots of flavor, you may want to as well! 🙂 Add grated parmesan to the noodles for an extra kick of flavor!