Tasty Tuesday: Sweet Pepper Pasta
Here’s a complete meal that you’re sure to love. If you don’t like peppers you can leave them out, but they add a “sweetness” and flavor to the dish that can’t be duplicated any other way. I’ve been making this baked pasta for over 10 years. I don’t know where I got the original recipe from.
It’s easy and you can’t really mess it up. If you want to try it you can find the recipe down below.
Here’s a look at the pasta right before baking it.
Crispy garlic bread done up with olive oil instead of butter this time around.
Add a simple salad and it’s a complete meal for 6! This is a hearty & rich meal despite not having any meat in it. I encourage you to try it out.
My sister and her hunny were over the night I made this dinner and they thought it was super tasty!
Recipe for Sweet Pepper Baked Ziti
1 lb ziti
3 cups thinly sliced red & green peppers
1 bag shredded cheddar cheese (8oz)
1 bag shredded monterey jack cheese (8oz)
1 can whole tomatoes, mashed (28oz) or crushed tomatoes
1 cup half and half
¼ c seasoned bread crumbs
Salt & pepper to taste
Preheat oven to 400. Grease 13×9 baking dish. Boil pasta according to package, but adding peppers for last 4 minutes of boiling. Drain. Combine ziti & peppers, cheeses, tomatoes and salt & pepper in a large bowl. Pour into the prepared baking dish. Then pour half and half over the entire pasta mixture. Cover with foil. Bake 15 minutes. Then uncover and add bread crumbs to the top. Bake an additional 15 minutes until crusty and bubbly. Absolutely yummy!
Serve with garlic bread and a Caesar salad for a complete dinner. Serves 6-12.