Gluten Free Noodle Casserole for Dummies

Instructions

1. Preheat the oven to 400°F. Brush a 9 x 13-inch baking dish with olive oil.
2. In a medium skillet, cook the meat on medium until it browns. Turn off heat and set aside.
3. In a large bowl, combine tomatoes, water, sour cream, ½ cup of Pecorino, 1 cup mozzarella, olive oil, salt, garlic powder, and oregano. Mix in cooked meat.
4. Squeeze each tagliatelle nest in your hands until the noodles break into smaller pieces. Add the dry noodles to the bowl and stir to combine with the sauce, making sure the noodles are coated.
5. Add the pasta to the baking dish. Sprinkle the remaining grated Pecorino and shredded mozzarella on top.
6. Cover with aluminum foil and bake for 30 minutes.
7. Uncover and bake for 20 to 25 minutes, until the edges of the noodles begin to brown. Let stand for 5 minutes and serve.
8. Store leftovers in an air-tight container for up to 48 hours or freeze.

You can substitute your favorite non-dairy alternative for the sour cream.