This recipe comes to us from Mireille Cote.
Preparation Time :0:20
1 lb. gluten-free elbow macaroni or other pasta shape
1 tbsp Italian seasoning
2 cloves garlic -- crushed
½ tsp. red pepper -- crushed
1 8 oz. can tomato sauce
¼ cup gluten-free Parmesan cheese
1 15 oz. can stewed tomatoes
2 cup any combination of vegetables: celery, onions, red and green bell peppers, zucchini, carrots, or spinach ½ cup peas
1 cup gluten-free mozzarella cheese - shredded
Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9x13 baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 minutes.