Prep 45 mins
Cook 35 mins
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.
- 1 orange bell pepper, seeded and chopped small
- 1 green bell pepper, seeded and chopped small
- 1 lb mushroom, cleaned and sliced
- 1⁄2 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons oil
- 3 cups spaghetti sauce
- 12 ounces rice noodles, cooked about 2/3 of the way, drained and cooled
- 1⁄2 cup swiss cheese, grated
- 1⁄2 cup colby cheese, grated
- 1⁄2 cup colby-monterey jack cheese, grated
- 1⁄4 cup parmesan cheese (or to taste)
- 1 bunch green onion, chopped
- 1 tablespoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground thyme
- 1 teaspoon marjoram
- 1 teaspoon salt
- In medium frying pan, heat oil.
- 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.
- 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: http://www.recipezaar.com/rz.146171).
- Spray a 13x9 baking dish with cooking spray and spread about 4 tblsp of the veggie/sauce mixture in the bottom.
- Cover veggie/sauce mixture with a sprinkling of parmesean cheese and a handful of green onions.
- Mix remaining sauce mixture with noodles in a seperate bowl for good coverage. Dump in to pan and spread out to an even depth.
- Cover with another sprinkling of parmesan cheese and green onions.
- Mix swiss, colby and cojack together off-site and cover top of spaghetti with said mixture.
- Sprinkle with remaining green onions.
- Slip in to a preheated 350 degree oven for 35 minutes.
- Cool 10 minutes and cut.