Kristi's Gluten-Free Spaghetti & Veggie Bake
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 orange bell pepper, seeded and chopped small
- 1 green bell pepper, seeded and chopped small
- 453.59 g mushroom, cleaned and sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 29.58 ml oil
- 709.77 ml spaghetti sauce
- 340.19 g rice noodles, cooked about 2/3 of the way, drained and cooled
- 118.29 ml swiss cheese, grated
- 118.29 ml colby cheese, grated
- 118.29 ml colby-monterey jack cheese, grated
- 59.14 ml parmesan cheese (or to taste)
- 1 bunch green onion, chopped
- 14.79 ml ground black pepper
- 4.92 ml smoked paprika
- 4.92 ml ground thyme
- 4.92 ml marjoram
- 4.92 ml salt
directions
- 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.
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