GF or GFCF Spaghetti Pie

All four kids loved this!

1 lb. Gluten-Free spaghetti

1/2 cup milk or milk substitute
2 eggs
Sea salt to taste
Freshly ground black pepper to taste
Garlic powder to taste
2 cups grated mild cheddar cheese, divided (or Daiya Cheddar Style Shreds)
1 26-oz jar GFCF pasta sauce




 
Preheat oven to 375 degrees.

Cook spaghetti according to package instructions.

When spaghetti is done, drain well, rinse, and return to pan. Add milk, stirring to combine.

In a medium-sized bowl, crack 2 eggs, and add sea salt, pepper, and garlic powder to taste. Add 1 1/2 cups of the cheese.

In a 13x9" baking pan, place half of the cooked spaghetti. Pour half of the egg/cheese mixture over the eggs.

Pour half of the jar of pasta sauce over top.

Repeat the layers.

Top with remaining half-cup of cheese.

Adapted from Kait's recipe.