Alea’s Southwestern Spaghetti PieIngredients:
6 – 8 oz. of GF spaghetti, cooked according to the package directions
1/2 cup onion, diced
1/4 cup bell pepper, diced
2 cloves garlic, minced
14.5 oz. can diced tomatoes, do not drain
15 oz. can black beans, drained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 cup shredded cheese (cheddar with olives)
Cook pasta according to package directions. Drain water and set aside.
Brown onion and bell pepper,. Drain fat.
Stir diced tomatoes, beans, and spices into the onion mixture. Cook for several minutes, until heated through.
In a large bowl, beat eggs. Add spaghetti and toss until the noodles are completely coated with the egg.
Spoon half of the spaghetti spaghetti into a greased deep baking pan.
Spoon bean mixture into the pan.
Spoon remaining spaghetti over beans.
Bake for 15 minutes at 350o.
Sprinkle cheese over the top of the strata and bake for an additional 15 minutes or until the cheese is melted and the spaghetti begins to brown.