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
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