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Kristi's Gluten-Free Spaghetti & Veggie Bake
Ingredients:

1 orange bell pepper, seeded and chopped small
1 green bell pepper, seeded and chopped small
1 lb mushroom, cleaned and sliced
12 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
12 cup swiss cheese, grated
12 cup colby cheese, grated
12 cup colby-monterey jack cheese, grated
14 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

Instruction:

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.

Source: www.food.com