Pasta is and always has been a staple in our regular food rotations. Spaghetti in particular is one that is versatile and something that everyone can agree on. With the addition of EOE into the mix, thankfully pasta has remained a regular. There’s a variety of pastas available, and sauces can also easily be found or you can make your own with a tasty allergy free recipe! For my usual week-night go to I want something fast and typically don’t take the time to make my own spaghetti sauce, I’m a busy woman, so jars of spaghetti sauce always adorn my cupboard ready for a pasta night. That is part of what makes this recipe quick and easy.

Gluten free pasta is thankfully easily accessible in today’s market, there are several brands that are merging into the Gluten Free era and there’s a lot to choose from! Our favorite is one that is also the most accessible to us, Barilla brand Gluten Free pastas. We’ve tried other varieties of corn, rice, and other grain pastas but find that Barilla has the smoothest texture and flavor most similar to wheat pasta.

We searched for a long time to find a jarred or canned pasta sauce that would work thinking that the big brands would all be off limits, however, we found the Prego our grocery stores carry is both dairy and soy free! We were never really “loyal” to a brand of spaghetti sauce before, just getting the flavor that looked good at the time for the best price, but now I always go straight to Prego. As always, make sure you check your labels as certain flavors or combinations could have allergens in them.

I usually mix together two jars of our favorite flavors: Garden Medley, Green Pepper and Mushrooms, or Tomato and Garlic. The “Super” chunky ones of theirs are always sought out but if I can’t find one I go with just normal chunky. Any spaghetti sauce with large chunks to add to the robustness of the pasta will work wonders here.

I must have meat in spaghetti and I find the biggest bang for the buck in lean ground beef. This is kind of funny, because as a child I hated having ground beef in my spaghetti and remember getting in so much trouble for picking around it and not eating it. For this recipe now as an adult, I happily use a pound of lean ground beef, the leaner the better but what I am usually able to find is 92% or 93% lean. Brown it up well and it adds a good thickness to the spaghetti sauce and pulls it all together into a meal.

For a kick have some pepperoncini peppers on the side! I’ve always loved the way they taste with spaghetti 🙂

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Quick and Hearty Spaghetti – Top 8 Allergy Free

• 1 Lb Gluten Free Spaghetti
• 1 Lb Lean Ground Beef
• 2 Jars Prego Chunky Spaghetti Sauce

Instructions:

1. Boil the spaghetti as stated on the box. Follow the time suggested, it’s usually accurate or pretty close to what I want.