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Spaghetti Layer

  • 12 oz gluten free spaghetti
  • 2 tablespoons ghee or coconut oil
  • 1/4-1/2 teaspoon salt
  • 3 tablespoons goat parmesan cheese or almond flour
  • 2 large eggs

Sauce Layer

  • 8 oz diced mushrooms
  • 1 pound ground Italian sausage or beef
  • 24 oz jar marinara
  • 5 oz shredded cheese for the top. I used a mix of goat mozzarella and goat parmesan


  • Preheat the oven to 375° and line a 13x9 with parchment paper.
  • Make the spaghetti layer. In a large pot, cook spaghetti according to package. Drain and add back to the pot and add in the ghee, salt, and parmesan cheese or almond flour. If using cheese, use 1/4 teaspoon of salt, if using almond flour then use 1/2 teaspoon salt. Stir well then add in the eggs and mix quickly. Pour mixture into the prepared pan and press into a crust, making sure it comes up the sides as well.
  • Make the sauce. Cook the sausage or beef in a large skillet over medium heat until cooked through. Once about half way cooked, add in the mushrooms to cook as well. Once meat is cooked and mushrooms are tender, add in the marinara. Heat until warm, taste and season as needed. Since all jarred marinara is a little different it may need salt, garlic or onion to taste. Scoop this mixture over the spaghetti crust and then top with the shredded goat cheese.
  • Bake 45-50 minutes, until edges are lightly browned. Enjoy warm. Store leftovers covered in the fridge for up to a week.