1 lb. gr. beef, gr. turkey, or soy crumbles

1 onion

1/2 green pepper

8 oz. sliced mushrooms

28 oz. can Muir Glen crushed tomatoes w/ basil

12 oz bag of Tinkyada rice penne

1/2 teaspoon of oregano

salt to taste

red pepper to taste

pinch of sugar

3 oz. mozzarella

5-6 oz. mild cheddar

Bring a pot of water to boil to cook the penne. Brown the gr. beef. Drain the excess fat. Add the vegetables and cook for about 8 minutes or until tender. Add the crushed tomatoes, salt, pepper, sugar, red pepper, and oregano. Simmer for 15 minutes. While the sauce is simmering, cook the penne and preheat the oven to 350 degrees. Once the sauce and penne noodles are done, layer them in a 3 qt. casserole dish. Start with 1/2 the sauce, then all of the noodles, then a layer of cheddar cheese, then the rest of the sauce, and top with cheddar cheese and mozzarella. Bake for 30 minutes

Courtesy of GlutenfreeMommy.com

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