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    You are in: Home / Recipes / Kristi's Gluten-Free Spaghetti & Veggie Bake Recipe
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    Kristi's Gluten-Free Spaghetti & Veggie Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    45 mins

    35 mins

    Kristi Waterworth's Note:

    Straight from the oven. I like using Tinkyada noodles because they don't tend to fall apart like other noodles and they can handle a good bit of cook error. I've had very bad luck with other GF noodles in the oven.

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    Units: US | Metric


    1. 1
      In medium frying pan, heat oil.
    2. 2
      Put garlic and onions in pan, add a pinch or two of salt and cook on medium-low for approx 3 minutes (they should sweat, not saute), add peppers, mushrooms and spices and cook until liquid is largely gone and everything smells a little like bacon.
    3. 3
      Mix spaghetti sauce in to veggie mixture and sprinkle with parmesean cheese (just enough to make it a little stiff, skip this if you're using a thick sauce -- I don't, I used this one:
    4. 4
      Spray a 13x9 baking dish with cooking spray and spread about 4 tblsp of the veggie/sauce mixture in the bottom.
    5. 5
      Cover veggie/sauce mixture with a sprinkling of parmesean cheese and a handful of green onions.
    6. 6
      Mix remaining sauce mixture with noodles in a seperate bowl for good coverage. Dump in to pan and spread out to an even depth.
    7. 7
      Cover with another sprinkling of parmesan cheese and green onions.
    8. 8
      Mix swiss, colby and cojack together off-site and cover top of spaghetti with said mixture.
    9. 9
      Sprinkle with remaining green onions.
    10. 10
      Slip in to a preheated 350 degree oven for 35 minutes.
    11. 11
      Cool 10 minutes and cut.

    Ratings & Reviews:


    Nutritional Facts for Kristi's Gluten-Free Spaghetti & Veggie Bake

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 507.8
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 7.2 g
    Cholesterol 29.2 mg
    Sodium 1289.7 mg
    Total Carbohydrate 71.1 g
    Dietary Fiber 4.1 g
    Sugars 14.9 g
    Protein 16.4 g

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