This gluten-free twist on the 70s classic makes for an easy dinner on a busy night.
1lb gluten-free short cut pasta (I used Schar brand fusilli)
1lb ground beef, at least 80/20
8oz can tomato sauce
Shredded mozzarella or cheese of your choice
Salt and pepper
Olive oil (extra virgin or other)
Preheat oven to 425°
Cover bottom of saucepan with olive oil and brown beef in it. Do not drain beef.
In a separate pot, cook pasta ‘til al dente, about 8 minutes. Drain.
Pour just enough tomato sauce to cover bottom of baking dish. Add pasta, ground beef and remaining tomato sauce; stir to combine. Add salt and pepper to taste. Sprinkle cheese on top.
Bake for 20 minutes or until cheese is melted.
Serve with salad and your favorite gluten-free bread.