Red Pepper Pasta Bake

pepper pasta bakeSometimes it’s worth just looking at the fridge and deciding to put things together that seem fairly logical. This evening I made a lovely tomatoey cheesy pasta bake, with ricotta stuffed peppers we had in the fridge. I made this bake with slightly less sauce than normal, so the cheese flavours come through. Dead quick and simple after work, really tasty and healthy, healthy as always!

You will need: a tin of tomatoes, 1 onion, 3 garlic cloves, mixed herbs, 40g cheddar cheese, 100g ricotta stuffed peppers (or if you don’t have any, use normal peppers, mushrooms, whatever 🙂 ), olive oil, 200g fusili.

pepper pasta bakeBoil your pasta in a big pan for 10 minutes. Chop up your garlic and onions and fry in olive oil, add the tinned tomatoes and the mixed herbs, and give everything a good stir. Chop the peppers in halves and grate the cheddar. Drain the pasta and put it into a casserole dish. Add the sauce and toss everything together. Pop your pepper halves in the dish and add half the grated cheese then stir. Sprinkle the other half of the cheese on top of the pasta and bake for 20 minutes on 180 degrees.

Serve straight out of the oven in a big pile and enjoy. This would be a great meal for friends if you just double the quantities. Lots of Mediterranean flavours make a really great meal.

pepper pasta bake

Love, Mrs Gardom

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