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No, we didn’t abandon the “casein-free ship”! This recipe is for gluten-free, casein-free macaroni and “cheese” with bacon; the “cheese” is created from a variety of different elements, but contains no dairy at all. The result is a satisfying hearty macaroni and cheese that is sophisticated enough for adult palates, too. My son had no trouble believing this was macaroni and “cheese”; in fact, he looked a bit worried that I was serving him something with cheese in it! I reassured him he wasn’t actually eating cheese and then he happily devoured this dish.

Gluten-Free, Casein Free Macaroni & “Cheese” with Bacon (Nicholas Rating = 10 Thumbs Up!)

Sauce Ingredients –

1 cup coconut milk (from the carton)

1/2 cup sweet potato, peeled

2 Tbsp cashews

2 Tbsp yellow onion

1 Tbsp lemon juice

1 garlic clove

1/2 tsp dijon mustard

1/4 tsp paprika

1/4 tsp salt

additional ingredients –

3 cups uncooked pasta (I used fusilli corn pasta from Trader Joe’s)

8 strips bacon

2 organic eggs

2 green onions, diced

canola oil spray

topping – 

1/2 cup almond meal

1 Tbsp extra virgin olive oil

1/2 tsp basil

1/2 tsp paprika

1/2 tsp onion powder

1/4 tsp salt

1. Preheat oven to 400 degrees. Spray a 4-cup casserole dish with canola oil spray. Prepare pasta as per package instructions; leaving slightly al dente.

2. To make the sauce: peel sweet potato, stab with fork a couple of times, and place in microwave on “potato” setting. Meanwhile, combine all the rest of the sauce ingredients in a blender. Add cooked sweet potato, and blend until smooth. Transfer to a frying pan on medium heat and bring to a boil. Allow to simmer for 5 minutes before removing from heat and setting aside.

3. Meanwhile, fry bacon in a large frying pan, cooking for 2-3 minutes per side. Remove from pan, dab grease off with paper towels. Cut into small bits and set aside.

4. To make topping – combine all “topping” ingredients in a small bowl and set aside.

5. Whip eggs with handheld mixer until frothy. In a large bowl, combine cooked pasta, prepared sauce, bacon bits, frothed eggs, and green onions. Stir to combine.

6. Drop mixture into prepared casserole dish and top with topping.

7. Bake in oven at 400 degrees for 25-30 minutes, or until top is golden brown. All to cool for 5 minutes before serving.

**(Recipe adapted from: “Comforting Baked Mac ‘n Cheese with Bacon” recipe by Leanne Vogel at Recipage.)



My son and I did some shopping over the weekend at IKEA and it reminded me how much we used to love getting their Swedish Meatball sauce packets (before we went GFCF, of course!). So, I decided to hunt down a recipe to make Swedish Meatballs that I could tweak to be GFCF. And, I succeeded! This recipe is originally from Comfort Foods: Rachael Ray 30-Minute Meals.

The meatballs were so moist and melt-in-your-mouth tasty, that I’ll be using that part of the recipe with spaghetti in the future too! As you can see, I used rotini and not egg noodles because I have not found a gluten-free egg noodle yet.  (If you know of one, please let me know in the comments section below.) But, the rotini worked well because it was similar in texture and weight to an egg noodle.

This dish was a huge hit with both Nicholas and my husband. I’ll definitely be adding this one into the rotation!

Gluten-Free, Casein-Free Swedish Meatballs (Nicholas Rating = 100 Thumbs Up!)

Ingredients for meatballs –

1.5 lb ground beef, preferably organic or grass-fed

1/2 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)

1 egg, beaten

1 small onion, finely chopped

4 drops of gluten-free Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce-10 OZ)

salt and pepper, to taste

Ingredients for Sauce –

3 Tbsp ghee (I used Purity Farm Organic Ghee, Clarified Butter, 13-Ounce)

2 Tbsp gluten-free all-purpose flour (I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4))

1/2 cup dry cooking sherry

1 cup organic beef broth

salt and pepper, to taste

1 tsp Gulden’s stone-ground mustard

1/4 cup almond milk (or other milk substitute)

1 bag gluten-free rotini


1. Cook rotini according to package directions. While waiting for the water to boil, make the meatballs and sauce.

2. Bake the meatballs – preheat oven to 400 degrees. Mix all meatball ingredients together in a medium bowl. Form golf ball-size balls and place on nonstick baking sheet (or spray a cookie sheet with canola oil first). Bake for 12-15 minutes.

3. For sauce – melt ghee over medium heat. Sprinkle in the flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk the sauce; cook until sauce thickens. Add broth slowly and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt and pepper, mustard, and milk substitute.

4. Once the noodles are cooked, toss meatballs and sauce together and pour over top of noodles. Serve immediately.


This week’s recipe at Stockpiling Moms is Gluten-Free Sausage & Peppers Pasta.  I’ve grown a little bored with simply having sausage with my marinara and penne, so I found this great recipe in Better Homes & Gardens: New Cookbook 14th Edition that I adapted easily to be gluten-free! (As a side note, the sausage I used is a yummy, gluten-and-nitrate-free chicken and apple sausage by Aidells that I purchased at Costco for a great price!) It’s nice to have a quick pasta dish that you can make on a weekday night and not heat up your kitchen too much in summer. My husband gave it 12 Thumbs Up!

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