Best Ever Italian Meatloaf

A friend gave me this recipe years ago (sorry it took me so long to post it) and it is one of my ALL TIME FAVORITES!!!  It's so flavorful, delicious and simple to make!!  I am confident you'll love it as much as I do!

Enjoy!

Kirsten

BEST EVER ITALIAN MEATLOAF

2 large eggs

1 onion, quartered

3 garlic cloves

1 tablespoon Worcestershire sauce

1 tablespoon dried parsley flakes

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

1/4 cup grated Parmesan cheese (the kind with the green label)

1/4 cup old-fashioned rolled oats

2 pounds ground beef

1 pound Italian sausage

For The Sauce:

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

2 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

2 1/2 teaspoons granulated sugar

1 1/2 teaspoons onion powder

1 teaspoon garlic powder

Topping:

8 ounces shredded mozzarella cheese

1)  Preheat oven to 350F.

2)  Add the first 9 ingredients to a food processor or a good blender.  Process well for a minute or two until the mixture is smooth.

3)  Add this mixture to the meat in a 9 x 13 inch baking dish and mix together thoroughly.

4)  For the sauce, just use the same food processor/blender, you don't even need to rinse it.  Add the 7 sauce ingredients to the food processor/blender and process until smooth.

5)  Pour half of the sauce into the baking dish with the meat mixture and mix well.  Press the meat out flat and pour the remaining sauce over the top, then top with the mozzarella cheese.

6)  Bake 50 minutes.

7)  Cool 10 minutes, then cut into squares and enjoy!

NOTES:

~The meat loaf will shrink up as it bakes and it will release a lot of juices.  I usually get rid of about 1/2 of the juices and keep half to pour over the pieces as you serve them.

~After storing any leftovers in the fridge, the fat will come to the top and solidify.  I discard it and just use the juice that remains underneath.

~You can leave the sugar out or add a bit more if you like it a little sweeter.

~This recipes goes well with a nice tossed salad and some garlic bread!

Baby Back Ribs

This was my first attempt at ribs and all I can say is "Oh My!"  They were absolutely delicious, fall off the bone, juicy, tender, YUMMY!

Enjoy!
Kirsten

BABY BACK RIBS

2 tablespoons dried oregano
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds baby back ribs
1 cup chicken broth or water
2 cups BBQ sauce

1)  Make a rub by mixing all of the spices in a small bowl.  Set the ribs flesh-side up on a large piece of foil and coat evenly with the rub.  Marinate in the refrigerator for 3 to 24 hours (the longer the better).

2)  Preheat the oven to 300F.

3)  Place the ribs in a casserole or glass baking dish.  Pour the chicken broth or water into the dish and cover with foil.  Bake for 1 hour, or until the meat pulls back from the rib bones.

4)  Preheat a grill to medium heat (350F).  Place the ribs directly over the heat and grill until nicely charred, 6 to 8 minutes on each side.  If you don't have a grill, increase the oven temp to 475F and cook the ribs for 10 minutes on each side.

5)  Remove the ribs from the grill or oven and immediately baste generously with the BBQ sauce.  Serve with the remaining sauce.

NOTES:

~Use your favorite BBQ sauce!  My favorite is from Trader Joe's and it has no MSG or other ingredients that I cannot pronounce!

~While you should cook ribs to 180 to 190F, a meat thermometer is not much help here.  It is very hard to get an accurate reading because the bones get in the way of measuring the temperature.  A few ways to test whether your ribs are done:  Pick up the slab with a pair of tongs and bounce them slightly.  If they are ready, the slab will bow and be close to breaking.  You can also poke a toothpick into the meat between the bones.  When it slides in with little or no resistance (like with baked goods) your ribs are ready.

Braised Beef Brisket

If you've never made brisket before, you're in for a treat!  It's super juicy and tender!  It's fatty too, but that is what makes it taste so good!

Enjoy!
Kirsten

BRAISED BEEF BRISKET

1 tablespoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds beef brisket, trimmed
3 tablespoons olive oil, ghee or coconut oil
1/2 medium onion, peeled and quartered
4 cloves garlic, peeled
2 sprigs fresh thyme
5 cups been bone broth or water

1)  Preheat the oven to 350F.

2)  Mix the salt and pepper in a small bowl and use to season the brisket evenly on both sides.

3)  In a Dutch oven or deep flameproof roasting pan, melt the cooking fat over medium-high heat, coating the bottom of the pan.  When the fat is hot, add the brisket and sear until golden brown, about 2 minutes on each side.  Remove the brisket from the pan.

4)  Reduce the heat to medium under the same pan and add the onion.  Cook, scraping the bottom of the pan with a wooden spoon to prevent burning, until the onion is softened, 2 to 3 minutes.  Add the garlic and cook until aromatic, about 1 minute.  Add the thyme, broth or water and brisket, increase the heat to medium-high, and bring to a boil.

5)  Cover the pot, transfer to the oven and bake, turning the meat after each hour, for 3 1/2 to 4 hours, until the brisket is fork tender.

6)  Transfer the brisket to a bowl and shred or slice thin, discarding the excess fat.  Discard the thyme stems.

7)  Ladle the cooking liquid, onions and garlic from the pan into a food processor or blender.  Blend the sauce completely.  Place the pan back on the stove top, return the sauce to the pan and bring to a simmer over medium-high heat.  Simmer until the sauce coats the back of a wooden spoon, about 5 minutes.

8)  Serve the brisket warm with the sauce.

NOTES:

~Slow Cooker method:  Do steps 2 and 3 first!  Then add all ingredients to the slow cooker, covering with broth or water just to the top of the meat (it may not require the full 5 cups).  Cover and cook on low for 8-9 hours.

Fajita Burgers

I made these burgers for dinner the other night and they were delicious!  It was a nice change from our "standard" burgers.  I made the plain burgers for my kids and made these for my husband and I.  I also made extras and froze them.  They are easy and delicious!

Enjoy!
Kirsten

PS: The recipe comes from Make Ahead Paleo cookbook, by Tammy Credicott.

FAJITA BURGERS

1 tablespoon coconut oil
1/4 cup diced red onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
2 pounds ground beef
1 egg
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1/4 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

1)  In a skillet, over medium heat, melt the coconut oil.

2)  Add the onion and peppers, and sauté, stirring occasionally, for 3 minutes or until softened.  Set aside to cool.

3)  In a large bowl, place the ground beef, egg, cilantro, garlic, cumin, chili powder, paprika, onion powder, garlic powder, sea salt and pepper.

4)  When the onion and peppers are cool enough to handle, spoon them into the beef mixture and mix gently with your hands until it's well combined.

5)  Divide the meat mixture into 6 equal parts, and shape them into patties with your hands.

6)  Grill over medium -high heat until burgers are cooked through, approximately 4 minutes per side.

7)  To freeze, wrap burgers individually in Press N Seal or plastic wrap and place in the freezer.

NOTES:

~I made 8 quarter pound burgers, instead of 6.

Do-Ahead Lasagna Logs

I bought a cook book with my kids in mind.  It's called the Pillsbury Kids Cook Book (Food Fun For Boys And Girls).  It has tons of cute and yummy recipes for kids and it's written like the kids will be making the recipes!  My youngest son, who's 7, was looking through it the other day flagging recipes he wants to try.  He marked this one, so I made it for him tonight (I'm not ready to let my 7 year old hyper active son work with a large pot of boiling water, LOL).  Anyway, it was a hit with the whole family, and I love that you can freeze them individually and reheat them for a quick and easy meal.  I'm sure your family will love it too - and of course - it's gluten-free!

Enjoy!
Kirsten

DO-AHEAD LASAGNA LOGS

14 uncooked gluten-free lasagna noodles
1 egg, slightly beaten
1 - 15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 jar gluten-free tomato pasta sauce

1)  Fill a large saucepan about half full with water.  Heat the water over medium-high heat until boiling.  Add the lasagna noodles (whole, do not break them) and cook until done, about 7-8 minutes.  Drain them right away in a colander.

2)  While the noodles are cooking, mix the following ingredients in a small bowl: egg, ricotta cheese, mozzarella cheese, Parmesan cheese and basil leaves.  Mix well and set aside.

3)  Heat the pasta sauce in a medium saucepan until hot.  Optional:  Brown a pound of ground beef, drain fat, then add to the pasta sauce.

4)  Put the cooked noodles on the counter, being careful not to rip them.  Using a knife, spread a thin layer of the cheese mixture on each noodle, leaving about 1/2 inch at one end.  Start rolling at the other end and finish where you left the space.  Repeat until all of the noodles are filled and rolled.  Lay them seam side down.

5)  If eating right away, microwave the logs individually (or two per person) on a plate about 1 minute until the cheese starts to melt.  Add the hot pasta sauce over the top and serve.

NOTES:

~I used DeBoles Gluten Free Rice Lasagna.

~I used Organicville Tomato Basil pasta sauce.

~The original recipe called for low-fat cottage cheese, but I prefer ricotta.  You can use either.  Using ricotta makes it creamier and not so lumpy, which may be more appealing to kids!

~I cooked my noodles in two batches.  It just seemed like too much for my pot.  If you can fit all of them in one pot without overfilling it, go for it!  Just make sure they have room to move!

~Any left over logs, or if you are making them ahead to eat later or at a later date, just wrap them tightly in saran wrap and either freeze or refrigerate them.  Then just heat them individually in the microwave when you are ready to eat them, cover with sauce and you have a super quick and delicious meal!  You could also put a number of them in a baking dish, cover with the sauce and heat them in the oven until bubbly and heated through.  I would say 350 for 25-30 minutes would do it, but I haven't tried it with this recipe, so just test to make sure they are heated through.  We were in a hurry so we used the microwave for the logs and heated the sauce on the stove top.

Italian Pot Roast

Tried this recipe the other night for dinner.  It was super easy and so delicious!  The meat was so tender it was falling apart!  I felt like it needed potatoes, so I would probably add those next time I make it, but other than that - it was AWESOME!!

Enjoy!
Kirsten

ITALIAN POT ROAST

2 tablespoons vegetable oil
1 (2-21/2 pound) chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 cup beef broth
1 cup dry red wine
1 1/2 teaspoons dried Italian seasoning
1 small onion, halved and quartered
2 bay leaves
4 medium carrots, peeled and cut into 1-inch pieces

1)  Preheat oven to 325F

2)  Heat oil in a large heavy-bottomed, oven-safe pot over medium-high heat.

3)  Season roast with salt and pepper.  Add roast to pan; cook for 5-8 minutes, turning to brown all sides.

4)  Stir in broth, wine, Italian seasoning, onion and bay leaves.  Cover tightly.

5)  Bake for 1 1/2 hours.  Add carrots and bake 1 hour longer or until tender.  Remove and discard by leaves.

NOTES:

~I recommend staying away from regular corn or canola oils, as they are all GMO.  I prefer to use olive or grape seed oil. 

~I always use Kosher salt for seasoning/cooking.

~Look for a broth that does not contain any artificial flavorings/colorings or MSG!  And of course, make sure it's gluten-free!

~I used a Merlot that I happened to have already open, but you could use whatever dry red you have on hand.  I recommend having a little glass while you cook!

~Like I said above, I would add potatoes to this dish.  Or you could serve it over rice, but I like the potato idea better.  I would halve the potatoes (or quarter if they are huge) and add them when you add the carrots.

~You could also do this in the slow cooker, cooking on low for about 6 hours (that's my guess).

All-American Meat Loaf

I found this recipe many years ago and will never try another meat loaf recipe.  I just don't think it can get any better than this.  It's total comfort food served with some fluffy mashed potatoes!  My kids even like it, once I scrape off the ketchup mixture on top!  I love the whole package and I'm guessing you will too!

Enjoy!
Kirsten

ALL-AMERICAN MEAT LOAF

2 pounds ground chuck
3/4 cup uncooked quick-cooking oats
1 medium onion, finely chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper

Topping:
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons prepared mustard

1)  Preheat oven to 350F.

2)  Combine first 8 ingredients in a large bowl - except for the ground beef.  Mix well, add ground beef and mix until well combined.

3)  Split mixture in half and shape into two loaves.  Place in loaf pans and bake for 40 minutes.

4)  Meanwhile, combine the topping ingredients and mix well.  Cover and set aside.

5)  After meatloaf has cooked for 40 minutes, spoon ketchup mixture over the top and bake another 15 minutes or until a thermometer inserted into the middle registers 160deg.

NOTES:

~Do not use the 90% lean beef, you want a little fat in the meat so it's juicy and not too dry!  I sometimes use one pound of the 90%+ lean and one pound of the 80-85% lean.

~If you have young children, chop your onions small so they go undetected!

~I use all natural, organic ketchup with no corn syrup or added chemical ingredients.

~I use almond milk instead of cow's milk.

Mexican-Style Shredded Beef

Tried this recipe for dinner tonight.  It was AWESOME!!  Oh, and there's nothing better than having dinner done in the morning!  This one is a slow cooker recipe!  The sauce was a bit spicy for my little ones, so I just pulled out a chunk of meat without the sauce, shredded it for them and put it in their tortillas plain.

It's gluten-free and dairy-free, unless of course you have to have cheese and sour cream!

Enjoy!
Kirsten

PS:  The recipe comes from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats) cookbook.

MEXICAN-STYLE SHREDDED BEEF

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch
Taco shells and/or corn tortillas
Shredded dairy-free cheese alternative

1)  Cut roast in half.  Combine cumin, coriander, chili powder, salt and red pepper in a small bowl.  Rub over roast.  Place 1/4 cup salsa in a 4-quart slow cooker; top with one piece of beef.  Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker.  Cover; cook on low 8-10 hours.

2)  Remove roast from cooking liquid; cool slightly.  Trim and discard fat.  Shred meat with two forks.

3)  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off fat.  Turn heat to high.  Blend water and cornstarch in a small bowl until smooth.  Whisk into liquid in slow cooker.  Cook, uncovered, 15 minutes or until thickened.

4)  Return beef to slow cooker.  Cover; cook 15 minutes or until heated through.  Adjust seasonings.  Serve in taco shells; sprinkle with dairy-free cheese alternative.  Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Beef Stew

I tried this recipe the other night and it was awesome!!  My kids didn't really like it, although my little guy did like the meat.  They have never really had much soup/stew, so I think they just don't dig the whole texture, but I guarantee adults will LOVE it!!

Enjoy!

Kirsten

PS: The recipe comes from the Deliciously G-Free cookbook by Elisabeth Hasselbeck.

BEEF STEW

1/4 teaspoon salt

2 pounds lean cubed stew beef, trimmed of excess fat

1/4 cup brown rice flour

2 teaspoons gluten-free sweet or hot Hungarian paprika

1/2 teaspoon freshly ground black pepper

2 tablespoons canola oil

1 large onion, sliced into thin rings

2 slices gluten-free bacon, chopped

4 garlic cloves, minced

2 tablespoons gluten-free tomato paste

1/2 cup dry white or red wine

4 cups gluten-free beef broth

4 carrots, cut into 1-inch chunks

1 large sweet potato, cubed

2 tablespoons chopped fresh flat-leaf parsley

1)  Sprinkle the salt over the meat.  On a sheet of wax paper, mix the brown rice flour, paprika, and black pepper.  Roll the beef cubes in the flour mixture to coat them.  Set aside.

2)  Heat 1 tablespoon of the canola oil in a large heavy-bottomed skillet over medium-high heat.  Add the beef and cook, turning the pieces once or twice, until they are golden, 5 to 7 minutes.  Transfer the beef to a plate.

3)  Add the remaining 1 tablespoon canola oil to the skillet, and add the onion, bacon and garlic.  Cook for 4 to 5 minutes, until the onion begins to soften and brown.  Then reduce the heat to low, add the tomato paste and cook for 1 minute, stirring well.  Add the wine and bring to a simmer.

4)  Return all the meat and any accumulated juices to the skillet.  Add the beef broth, scraping up any browned bits and pieces from the bottom of the pan.  Bring the stew to a steady simmer (you may need to raise the heat to medium).  Cover and simmer until the meat is fork-tender, 2 to 2 1/2 hours.

5)  Add the carrots and sweet potato to the stew and cook for 30 minutes, until the carrots are tender.  Spoon into warmed soup bowls, garnish with the parsley and serve.

NOTES:

~I like kosher salt for salting the beef.

~I try to stay away from canola oil, since it's mostly GMO.  Olive oil or grapeseed oil are much better.

~I prefer a red wine for a beef dish.

Perfect Taco Salad

This recipe is INCREDIBLE if you like taco salad!  It's my favorite.  Sadly, being gluten-free, I can no longer enjoy the Doritos in it, but it is still delicious!  And you could always substitute tortilla chips to give it a little crunch.

Enjoy!
Kirsten

PS: I got the recipe from my sister-in-law, but I know it's a very popular recipe.  I have no idea from where it actually originated.

PERFECT TACO SALAD

2 pounds ground beef
1 package gluten-free taco seasoning
1 large head iceberg lettuce, chopped
2 medium tomatoes, chopped
1 large onion, chopped
1 large bottle Catalina salad dressing
1 large package shredded cheddar cheese
1 large bag Doritos, broken into pieces

1)  Brown the ground beef, drain and add the taco seasoning.

2)  Put the beef mixture into a large bowl.  Add the lettuce, onion and tomatoes and toss.

3)  Just before serving, add the chips and cheese and toss again.

4)  Add the dressing, mix well and serve.

NOTES:

~If you are gluten-free, you cannot add the Doritos, but like I said above, you could substitute some gluten-free tortilla chips.

Marie's Beef Tips

This is a family recipe that has been passed down from my husband's grandmother, Marie!  My kids even enjoy this dish (without the mushrooms) and it's one of mine and my husband's favorites.

Enjoy!
Kirsten


MARIE'S BEEF TIPS

2 lbs. beef stew meat
1 medium onion, chopped  (or 1 pkg. gluten-free onion soup mix, or 3 T. dried minced onion)
1/4 teaspoon garlic salt
1/8 teaspoon each, salt & pepper
2 cans beef broth
1 teaspoon granulated beef bouillon**
3/4 tablespoon gluten-free Worcestershire sauce
1 (8 oz.) package mushrooms (optional)
1/2 cup red wine

1)  Coat stew meat in gluten-free flour and brown in olive oil in a sauce pan over medium heat.

2)  Put meat into crock pot with onion, garlic salt, salt & pepper, beef broth, bouillon, Worcestershire sauce, mushrooms, and wine.

3)  Cook on low for 2-3 hours until meat is tender and can be easily pulled apart with a fork.

4)  Take meat out of crock pot and put aside on a plate, ladle out a cupful of the broth and whisk in a couple tablespoons of corn starch - then add back into crock pot.

5)  Break cooked stew meat apart into smaller pieces and add back into broth in crock pot.

6)  Serve over gluten-free noodles (I like Schar Brand pasta the best!)

NOTES:

~I prefer beef broth that does not contain any MSG - and I just use 1 box, instead of 2 cans.

~There is a lot of salt in this recipe, so you could omit the extra salt and use garlic powder instead of garlic salt and that would be fine.

~Omit the mushrooms to make it kid-friendly.

~I omit the beef bouillon and it still tastes great.  The one that I had at home contained gluten, so  make sure to check this if you are gluten-free!

~Rule of thumb on cooking with wine - don't use it if you wouldn't drink it!

Beef Pot Roast

This is my favorite pot roast recipe!

Enjoy,
Kirsten

PS: The recipe comes from foodnetwork.com - courtesy of Sandra Lee

BEEF POT ROAST

1 (12 oz.) bag frozen onions
1 (8 oz.) bag baby carrots
1 (8 oz.) package sliced mushrooms
1/2 pounds small new potatoes, halved
4 pound beef chuck roast
Salt and pepper to taste
1 (10.75 oz.) can gluten-free condensed cream of celery soup
1 packet gluten-free onion soup mix
1 cup beef broth
1/4 cup gluten-free steak sauce

1)  In a slow cooker, put the onions, carrots, mushrooms and potatoes.

2)  Season the roast with salt and pepper and place it in the slow cooker on top of the veggies.

3)  In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.  Pour over top of roast.

4)  Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

NOTES:

~I use about 3 or 4 medium sized yellow onions instead of the frozen.

~I have also used beef stew meat in place of the chuck roast.

~I use A-1 steak sauce.

~If you want to thicken up the broth, take out the meat and veggies when done, put the broth into a saucepan on the stove over medium high heat and add about 1/4 cup of gluten-free flour (sorghum flour works well, or cornstarch), stir constantly and bring to a boil, lower heat and cook until thickened.  Pour over meat & veggies and serve.

~If you use beef stew meat, your cooking time will be shorter than the times above.

Beef Stroganoff

This is a delicious recipe and when I first made it, I was really surprised that my kids LOVED it!!  They picked out the mushrooms, but they loved the sauce over noodles!  I used ground beef instead of strips, and made a few other changes.  I am making it tonight for dinner actually - I already chopped the onions and mushrooms to make it go faster tonight.  It's a super quick fix and it's delish!!

Enjoy!
Kirsten

PS:  The recipe comes from another awesome cookbook by Denise Jardine, called the dairy-free & gluten-free kitchen.

BEEF STROGANOFF

2 tablespoons olive oil
1 large yellow onion, coarsely chopped
1 pound boneless lean beef, sliced into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry white wine
3/4 pound fresh white mushrooms, thinly sliced
1 teaspoon fresh thyme, or 1/2 teaspoon dried
1/4 cup chopped flat-leaf parsely
1/8 teaspoon ground nutmeg
1/2 - 3/4 cup sour cream
1 (10-ounce) package wide gluten free pasta

1)  Heat the olive oil in a large skillet over medium-high heat and saute the onion until golden brown, about 5 minutes.

2)  Add the beef and season with salt and pepper.  Saute until evenly browned, 3 to 4 minutes.

3)  Add the wine, mushrooms, thyme, 2 tablespoons of the parsely and nutmeg.  Decrease the heat to medium-low, cover and simmer for about 10 minutes, stirring occasionally.

4)  Add the sour cream and stir to blend.

5)  Simmer the stroganoff, uncovered, for about 5 minutes, stirring the mixture often and taking care not to boil the sauce.

6)  Cook the pasta according to the package directions.  Drain, rinse under warm running water, and drain again.

7)  Divide the pasta evenly among 4 individual plates and spoon the stroganoff mixture on top.  Garnish with the remaining 2 tablespoons of chopped parsely.

NOTES:

~I used ground beef in place of the beef strips - to make it more "kid-friendly".

~I omitted the parsely, again, to make it more "kid-friendly".

~To make it dairy-free, use a dairy-free sour cream, such as Tofutti Sour Cream - they carry it in the refrigerated area in the produce section at Woodman's. (I tried this tonight for the first time - it doesn't taste very good on it's own, but in the stroganoff, you'd never know it wasn't regular sour cream!

~Schar gluten free pasta is by far the best GF pasta I have found.  Use whatever noodle you like, I think I used the Fusili last time.