In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Mireille Cote.
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
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