Gluten Free Baked Cheesy Rotini

Directions

• Preheat oven to 375 degrees. Fill a large Dutch oven with water and bring to a boil.
• Heat one tablespoon of olive oil over medium-high heat in a second large Dutch oven. Brown your meat in the oil, being sure to break it up into small pieces. Once the meat is cooked, remove it with a slotted spoon and keep it warm in a separate bowl.
• Add olive oil to the pan you cooked the meat in, and add the onion, garlic, and carrots. Saute over medium heat until the veggies soften. Add the cauliflower rice to the mix and cook an additional two minutes. Add the cooked meat back to the pan, along with the Rao’s sauce and the parmesan cheese. Let the sauce simmer on low.
• While the sauce is simmering, cook your pasta according to the directions on the box.
  
• While the pasta is cooking, spray a 9 by 13 pan (or a similar size) with cooking spray. Take 1/2 of your bread crumbs and place them in the pan. Over a sink, shake the breadcrumbs around the pan, so they stick to the cooking spray and cover the inside of the baking dish.
• Once the pasta is finished cooking, drain and add it to the pan with the sauce. Turn the heat off and combine the pasta with the sauce.
• Add the sauce and pasta mixture to the baking dish. Top with the mozzarella. Drizzle the mozzarella with a little olive oil, and then sprinkle the remainder of the breadcrumbs over the mozzarella. This will create a yummy crust.
• Bake the casserole in the center of your oven for about 30 minutes, or until the top is golden is bubbling. Be sure to check it often to make sure the crust is not getting too crispy.
• Serve with a large salad!