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Kristi's Gluten-Free Spaghetti & Veggie Bake

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“Straight from the oven. I like using Tinkyada noodles because they don't tend to fall apart like other noodles and they can handle a good bit of cook error. I've had very bad luck with other GF noodles in the oven.”
1hr 20mins

Ingredients Nutrition


  1. In medium frying pan, heat oil.
  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. 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:
  4. Spray a 13x9 baking dish with cooking spray and spread about 4 tblsp of the veggie/sauce mixture in the bottom.
  5. Cover veggie/sauce mixture with a sprinkling of parmesean cheese and a handful of green onions.
  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. Cover with another sprinkling of parmesan cheese and green onions.
  8. Mix swiss, colby and cojack together off-site and cover top of spaghetti with said mixture.
  9. Sprinkle with remaining green onions.
  10. Slip in to a preheated 350 degree oven for 35 minutes.
  11. Cool 10 minutes and cut.

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