Serves 6-8. Difficulty
2 teaspoons olive oil 2 garlic cloves, minced 1 Tablespoon fresh basil, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 14.5 oz. can gf stewed tomatoes 4 quarts water 1/2 lb uncooked Dr. Schar Spaghetti 2 Tablespoons unsalted butter, divided 2 Tablespoons gf flour 1 cup milk 1 cup Parmesan Regianno, divided 1/4 teaspoon freshly ground black pepper Salt to taste
Preheat oven to 350 degrees F.
Heat oil in a medium skillet over medium heat. Add garlic, saute for 30 seconds or until fragrant. Add basil, pepper, salt and stewed tomatoes. Reduce heat to low and cook for about 20 minutes; stirring occasionally.
Cook pasta according to package directions. Drain and cover to keep warm.
In a medium saucepan, melt remaining 2 tablespoons butter. Add 2 tablespoons gf flour. Mix until blended. Gradually add milk. Whisk until mixture is blended. Cook over medium low heat until thick. Remove from heat and add 1/2 cup parmesan. Season to taste with salt and freshly ground black pepper.
Combine cooked spaghetti and parmesan sauce in a large bowl. Toss. Spoon spaghetti mixture into a medium, lightly greased baking dish. Spread tomato mixture over top. Sprinkle with remaining 1/2 cup parmesan. Cover and bake for 20 minutes. Remove cover and bake for an additional 5 minutes.