Allergen free baked spaghetti

I have been missing Italian food A LOT lately and while I have come to terms with the fact that there is just no way to recreate a good allergen free lasagna there are lots of other things that can be recreate well. This week I decided to try a penne pasta version of baked spaghetti, because plain spaghetti is just getting old.  It was a pretty simple, and inexpensive meal and the kids loved it so triumph!!  You can also make some yummy garlic bread if you want to splurge a little bit.

Baked "spaghetti" 

2 bags Trader Joes Brown Rice Penne

2 Jars Aldi Traditional Spagettie Sauce

1/3 of a block of Vegan Diaya Cheddar, grated
3/4 of a block of Vegan Diaya Jack, grated

If you want you can add ground beef or turkey, but I make this for a meatless meal and serve it with peas or lima beans to add in protein.

Cook your penne according to the directions (this is a tip i never seen mentioned but adding some canola or olive oil to the water you boil the pasta in really prevents the pasta from sticking together)

Spread about 1/3 cup of pasta sauce across the bottom of a 9 by 13 dish.
1.Add a layer of cooked pasta
2.Add a layer of the cheese mix, go sparingly! the hint of cheese goes better than a large amount of something that is clearly not real cheese,
3. Spoon another layer of sauce
Repeat steps 1-3 until your dish is full and top with a sprinkling of just the Jack cheese.

Bake covered at 350 for 30 min, then broil on high for 3 to 5 min to get that browned cheese look on top.

Garlic Bread 

1 package of Udies GF french bread

Earth Balance soy free spread

garlic powder
vegan parmesean
oregano

Cut the frech bread in half, lengthwise
spread the Earth balance on both sides
Sprinkle with the mixture of garlic powder, vegan parm and oregano.
Bake at 350 until golden brown, about 5 to 7 min.