Well it’s one month into the New Year, and I am proud to say that I have stayed true to my new year’s resolution thus far.  How many of us have made the resolution to  lose weight, learn something new, or one of the many things you know you’ll most likely fail at?  Instead of setting impossible goals this year, I have decided to make a resolution that I know I can actually follow through with…to broaden my culinary horizons.

For me expanding my culinary horizons comes in the form of finding new and delicious gluten-free options for my family and my new cookbook.  Thus my resolution helps me be more productive on my work, while really getting my family involved too.  Every free day I’ve had this past month has been spent in the kitchen recipe testing.  If you ask my kids if they want one more gluten-free meatball or piece of lasagna, they might scream.  My middle daughter Sarah, who is a celiac and the entire reason for this cooking transformation is helping me stick to my resolution and writing the book with me.  My other two kids could usually care less about cooking and sometimes wish we could go back to our old gluten eating ways.  However if you take a peak inside my kitchen lately, you will find one of those two doing their own recipe testing and expanding their culinary horizons as well.  Some family favorites so far are Gluten-Free Spaghetti Pie and Gluten-Free Mashed Potatoes.  We are continuing our recipe testing as a family and broadening our culinary horizons together.  I am confident this is one resolution I will follow through with…and have a blast doing so!

Gluten-Free Spaghetti Pie

Yield: Makes 8 servings


  • • 1 pound rice spaghetti, broken into thirds
  • OR
  • • 1 pound short rice pasta such as penne or spirals
  • • 6 quarts boiling water in 6 quart pot
  • • 1 tablespoon slat
  • • ½ cup butter or non-dairy spread, preferably Earth Balance
  • • 3 eggs, well beaten or 1 egg plus 4 egg whites
  • • 1 ½ cup grated Parmesan or non-diary Parmesan , divided
  • • 1 ½ cups sour cream or on-dairy sour cream
  • • 2 ½ cups Basic Italian Tomato Sauce
  • OR
  • • 1 ½ cups your favorite prepared GF tomato pasta sauce
  • • 2 cups grated mozzarella (8 ounces) or dairy free mozzarella
  • • Vegetable oil spray


Cook spaghetti or pasta until al dente according to package directions. Drain in colander and rinse under warm running water. Drain well and return to cooking pot. Add butter or non-dairy spread and eggs, stir to mix. Add 1 cup grated Parmesan or non-dairy Parmesan and stir to mix. Reserve pasta for later use.

Spread sour cream or non-dairy sour cream in bottom and up sides of a 9x13-inch glass baking dish.

Preheat the oven to 350ºF.

Gently spoon in reserved pasta-egg-cheese mixture without disturbing sour cream crust. Pat pasta down gently with a spatula without disturbing sour cream crust.

Pour tomato sauce over pasta. Top with 2 cups grated mozzarella evenly distributed. Sprinkle with remaining ½ cup Parmesan. Cover with vegetable oil sprayed aluminum foil, sprayed side down. Bake for 30 minutes. Remove foil cover. Increase oven temperature to 400 F and bake until casserole is bubbling and top is browned.

Let rest 20 minutes. Cut 4x2 for 8 servings.