8 to 16 oz) of spaghetti noodles (these above are gluten free quinoa noodles--great because quinoa is a complete protein.
1 or 2 good sized jar of marinara (I used one that was probably 26-28 ounces--it was a good quality one too which makes a difference) It depends how much noodles you use and how much sauce you like.
2 cloves of garlic minced
1 green bell pepper
1 jar of mushrooms (or fresh, sliced and cooked)
1 zucchini squash sliced
nutritional yeast (gives it a cheese like flavor and good for you too)
Cook spaghetti noodles till almost done
Cook onions, garlic, pepper, mushrooms, squash until just done
Mix the sauce, the noodles and the veggies together. Place in a large 2 or 3 quart casserole sprinkling nutritional yeast as you add it into the casserole dish (I put it in in batches so I could alternate the yeast.) After placing in the casserole sprinkle additional nutritional yeast.
Bake covered at 350 for about 20 minutes or until nice and hot. I had placed mine in the refrigerator and cooked it later so the time will vary depending on how you do it. Could be as fast as 15 and as long as 30 minutes depending on if you cook immediately or after refrigerating it.