This is one of the heartier dishes I do that leaves you feeling full and satisfied afterwards.
Recommended (clickable)
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 cups Gluten Free Pasta (uncooked)
- 1.5 cups Spaghetti Sauce
- 1/2 10.5 oz container Cherry or Grape Tomatos (cut in halves)
- 4 ounces Sour Cream
- 1 medium Onion (diced)
- 1 Jalepeno (minced)
- 1 clove garlic (minced)
- 8 oz Shredded Mozzarella/Provolone Cheese
- 1/2 Bell Pepper
- 1 3 oz Sausage (optional)
- 4 oz can Tomato Sauce (optional)
Ingredients
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Instructions
- In a large pot, cook onion, pepper, jalapeno, tomatoes, sausage, and garlic until desired tenderness.
- At the same time, boil pasta as directed on package. Drain, and set aside.
- Once veggies are ready, add spaghetti sauce and sour cream and mix well.
- Once heated through, stir in half of the cheese and sprinkle the other half on top. Put the lid on and turn the heat on low. Allow cheese to melt about 5 minutes before serving. Can be served with garlic bread or side dish of choice.
Recipe Notes
I've tried a few gluten free pastas and Tinkyada has been one of the best for flavor and not falling apart.
