RED PEPPER TOMATO PASTA BAKE
One-pan, great-tasting dish you will make again and again! You'll be nibbling long before it gets to the table! Thank you Lord for another great recipe.
Provided by Sherylynn Booth
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
- Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
- Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
- Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
- Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
- Bake in the preheated oven until set, 20 to 30 minutes.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 54.6 g, Cholesterol 130.8 mg, Fat 21 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 10.3 g, Sodium 448.8 mg, Sugar 6.4 g
SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
PASTA WITH ROASTED RED PEPPER SAUCE
This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.
Nutrition Facts : Calories 73 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BAKED PASTA WITH TOMATO, RED PEPPER, AND SWEET ITALIAN SAUCE
Make and share this Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
- Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
- Drain of most of the fat.
- Add the mushrooms and saute for 4 minutes.
- Add the garlic and saute for 1 minute.
- Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
- Add the cream, season with salt and pepper, and stir to combine.
- Cook for 3-5 minutes, or until the sauce begins to thicken.
- Taste and adjust for seasonings.
- Preheat the oven to 375°.
- Oil a 13 x 9 inch baking dish.
- Bring a large pot of water to a boil.
- Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
- In a medium bowl, combine the cheeses.
- Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
- Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
- Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
- Serve immediately.
Nutrition Facts : Calories 588.9, Fat 25.9, SaturatedFat 12.2, Cholesterol 71.3, Sodium 1641.4, Carbohydrate 68.9, Fiber 10.5, Sugar 12.2, Protein 22.5
BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
- Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
- Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams
SPAGHETTI WITH ROASTED RED PEPPER SAUCE
This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.
Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
PASTA WITH PEPPER AND TOMATO SAUCE
Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams
PASTA WITH BAKED TOMATO SAUCE
Steps:
- Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil.
- Place the tomatoes cut side up in the dish.
- In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.
TOMATO-CREAM SAUCE FOR PASTA
Serve over your favorite pasta. Absolutely delicious and so easy to make!
Provided by Kimber
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g
TOMATO AND PEPPER PASTA BAKE
Easy pasta bake, that can be adjusted to whatever you have left over in the cupboard
Provided by PureMAK
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chopp all the vegetables and grate the cheese
- Shallow fry the onion until translucent. Add the pepper and when the pepper is soft add the rest of the vegetables. Leave them to cook slowly untill you get the desired consistency of the sauce.
- Mix the sauce with cooked pasta. Put thick layer of cheese on top. Place it in the hot oven for the cheese to melt.
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PASTA WITH ROASTED RED PEPPER TOMATO SAUCE RECIPE
From twopeasandtheirpod.com
Reviews 71Estimated Reading Time 4 mins
- 1. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
- 2. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté for 2-3 minutes, or until softened. Stir in garlic, red peppers, and diced tomatoes. Cook for 10 minutes over medium-low heat. Add freshly chopped basil and season with salt and pepper, to taste.
- 3. Purée the sauce using an immersion blender or transfer the sauce to a blender or food processor and puree until smooth with some texture remaining. Taste and add more salt and pepper, if necessary.
- 4. In a large bowl, combine pasta and sauce. Garnish with Parmesan cheese and fresh basil, if desired.
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