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Spaghetti Casserole

WholeFood.Chef's picture
  Boiling water 2 Cup (32 tbs)
  Whole wheat spaghetti/Buckwheat spaghetti 400 Gram
  Unrefined corn germ oil 1 Tablespoon
  Onion 1 Large
  Mushrooms 1 Cup (16 tbs)
  Green pepper 1
  Tomatoes 6
  Sliced olives 1⁄2 Cup (8 tbs)
  Sea salt 1 Teaspoon
  Tamari soy sauce 2 Tablespoon
  Grated cheese 2 Cup (32 tbs)

Cook spaghetti in 2 cups boiling water until all the liquid is absorbed.
Heat a skillet.
Add the oil and onion and saute until browned.
Mix all the ingredients except cheese and place in an oiled 2 quart casserole dish.
Cover and bake 30 minutes at 350 Degree.
Sprinkle the cheese on top and bake uncovered for 5 more minutes.

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