Kristi's Gluten-Free Spaghetti & Veggie Bake Recipe

Name: Kristi's Gluten-Free Spaghetti & Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup swiss cheese, grated; ½ cup colby cheese, grated; ½ cup colby-monterey jack cheese, grated; ¼ 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

Servings: persons

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
½ cup swiss cheese, grated
½ cup colby cheese, grated
½ cup colby-monterey jack cheese, grated
¼ 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

1
In medium frying pan, heat oil.
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
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).
4
Spray a 13x9 baking dish with cooking spray and spread about 4 tblsp of the veggie/sauce mixture in the bottom.
5
Cover veggie/sauce mixture with a sprinkling of parmesean cheese and a handful of green onions.
6
Mix remaining sauce mixture with noodles in a seperate bowl for good coverage.
7
Dump in to pan and spread out to an even depth.
8
Cover with another sprinkling of parmesan cheese and green onions.
9
Mix swiss, colby and cojack together off-site and cover top of spaghetti with said mixture.
10
Sprinkle with remaining green onions.
11
Slip in to a preheated 350 degree oven for 35 minutes.
12
Cool 10 minutes and cut.

867

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Kristi's Gluten-Free Spaghetti & Veggie Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kristi's Gluten-Free Spaghetti & Veggie Bake

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