*I recently used Banza spaghetti, which is a pasta made from chickpeas, in this casserole. Nobody noticed any difference in flavor, and I liked that this pasta didn’t break as easily as many gluten-free spaghetti noodles.
A few more things…
•This recipe may also be baked in two 9-inch cake pans, two 9-inch deep dish pie plates, or two 8-inch square pans－or a combination. Freeze one for later use, enjoy leftovers later in the week, or surprise a friend with a ready-made meal!
•The sherry and nutmeg add great flavor but, if you don’t have them on hand and would not use them in other recipes, there is no need to make a special purchase.