Kristi's Gluten-Free Spaghetti & Veggie Bake

Ingredients

• 1 orange bell pepper, seeded and chopped small
• 1 green bell pepper, seeded and chopped small
• 1 lb mushroom, cleaned and sliced
• 1/2 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
• 1/2 cup swiss cheese, grated
• 1/2 cup colby cheese, grated
• 1/2 cup colby-monterey jack cheese, grated
• 1/4 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

Directions

1. 1

   In medium frying pan, heat oil.

2. 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. 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. 4

   Spray a 13x9 baking dish with cooking spray and spread about 4 tblsp of the veggie/sauce mixture in the bottom.

5. 5

   Cover veggie/sauce mixture with a sprinkling of parmesean cheese and a handful of green onions.

6. 6

   Mix remaining sauce mixture with noodles in a seperate bowl for good coverage. Dump in to pan and spread out to an even depth.

7. 7

   Cover with another sprinkling of parmesan cheese and green onions.

8. 8

   Mix swiss, colby and cojack together off-site and cover top of spaghetti with said mixture.

9. 9

   Sprinkle with remaining green onions.

10. 10

    Slip in to a preheated 350 degree oven for 35 minutes.

11. 11

    Cool 10 minutes and cut.