This recipe comes to us from Mireille Cote.

1 tablespoon olive oil
4 cups cooked gluten-free spaghetti (½ pound uncooked)
1 ½ cups tomato sauce (half a 26-ounce jar)
½ cup grated gluten-free Parmesan cheese
10 fresh basil leaves
12 cup grated gluten-free mozzarella or Monterey Jack cheese

Extras (you choose):
A handful of sliced black olives
10 mushrooms, cleaned and sliced
½ cup bell pepper slices

Wash hands. Combine ingredients. Bake in oven.

This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. Thats a total of 45 minutes, start to finish

As always, Celiac.com welcomes your comments (see below).