Baked Pepper Pasta
In the summer I make a pepper pasta salad that my husband's family loves, so I always have roasted red peppers and banana peppers in my pantry. I didn't know what to make for dinner, then I saw the peppers and decided to make a warm version of the pepper pasta. The tomato alfredo sauce replaces the Italian dressing I used in the pasta salad.
Ingredients
1 pound penne pasta
1 tablespoon olive oil
12 ounces roasted red peppers, chopped
12 ounces sliced banana peppers , drained
1/2 cup dry white wine
4 ounces tomato sauce
1 teaspoon salt
15 ounce jar Alfredo sauce
1 cup shredded mozzarella cheese
Directions
Cook penne according to package directions. Drain, rinse with cold water, and set aside.
In a 5 quart sauce pan, heat oil over medium heat. Add roasted red peppers, banana peppers, and wine to pan. Cook for 5 minutes.
Add tomato sauce, salt and Alfredo sauce to pan. Mix well. Cook for 5 minutes.
Add pasta to sauce pan. Mix until pasta is completely coated with sauce.
Place pasta mixture in a 13 x 9 baking dish. Top with mozzarella cbeese. Bake at 350 for 30 minutes.
Nutrition FactsServings: 8Amount per serving Calories 341% Daily Value*Total Fat 14g 18%Saturated Fat 6.7g 34%Cholesterol 69mg 23%Sodium 1774mg 77%Total Carbohydrate 39.8g 14%Dietary Fiber 0.7g 3%Total Sugars 4.3g Protein 11.4g Vitamin D 0mcg 0%Calcium 103mg 8%Iron 2mg 13%Potassium 234mg 5%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.