Make this vegetarian entree gluten free by using gluten free pasta.
For 4 Serving(s)
In a large pot, cook garlic in the olive oil over medium heat, just until it gets warmed, about 5 minutes.(move the pieces around in the oil).
Add the tomatoes to the pan and salt to taste. (IF using Roma tomatoes, bring to a simmer and remove the skins as they float to the top). Cook tomatoes, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Partially puree the mixture with hand-held blender so the tomatoes are chunky but saucey. Stir in basil leaves.
Cook spiral pasta.
Grate the cheddar and mozzarella, and mix with the parmesan cheese.
Spray a 9 or 10-inch baking dish with Pam or other cooking spray. Combine marina sauce, cooked pasta and cheese in the dish and cook in 350°F oven for 25 minutes or until cheese is melted and mixture is heated.