1 pound of your favorite gluten free spaghetti
Mini muffin pan
1 tablespoon dried garlic
1/4 cup of Parmesan cheese
1 teaspoon dried parsley
1 teaspoon dries oregano
1/2 cup pasta sauce
Salt and pepper to taste
A little butter or oil to grease the pan
Preheat the oven to 375 degrees
Cook pasta, but not completely. Drain the pasta water when done.
Evenly separate the pasta so you have two bowls.
In one bowl of pasta add the garlic, Parmesan cheese, parsley, oregano, salt and pepper. Mix well.
In the other bowl add the tomato sauce and mix well.
Swirl the spaghetti on a fork to make a round ball and evenly distribute in the mini muffin pans.
If you want, top all with some more Parmesan cheese and bake about 15 minutes.