North Texas GIG


small logo



Stuffed Spaghetti Chicken Parmesan

8 oz GF uncooked spaghetti
1 cup GF ricotta cheese
1 cup shredded GF mozzarella cheese, from an 8 oz package, divided
2 Tblsp grated gF parmesan cheese
1/2 tsp dried Italian seasoning
1/2 tsp garlic powder
1 jar 26 oz tomato pasta sauce
1 can 14 1/2 oz Italian seasoned diced tomatoes
1 jar 4.5 oz sliced mushrooms, drained
1 pkg 12oz precooked GF breaded chicken cutlets,
1 Tblsp chopped fresh parsley

Preheat oven to 375F. Cook spaghetti according to pkg directions. Drain and set aside. Coat 9 inch baking dish with cooking spray. Combine ricotta, 1/2 cup mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In bowl combine sauce, tomatoes, and mushrooms. Toss spaghetti with 2 cups sauce mixture; spread 1 cup remaining sauce mixture over bottom of baking dish. Place 1/2 of spaghetti in baking dish. Spread with reserved ricotta mixture; top with remaining spaghetti. Top with 1 cup remaining sauce mixture; arrange chicken over. Spread with remaining sauce over. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese melts and spaghetti is heated through, 25 minutes. Sprinkle with parsley and serve. Makes 4 servings.