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    Scott Adams
    Scott Adams

    Spaghetti Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mireille Cote.

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    1 tablespoon olive oil
    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



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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