Double Tomato Macaroni Casserole with Peppers

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* Exported from MasterCook *

 

Double Tomato Macaroni Casserole with Peppers

 

Recipe By : " The New Casserole " --Faye Levy

Serving Size : 4 Preparation Time :0:00

Categories : Casserole Macaroni

Pasta Side Dish

Tomatoes Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces large elbow macaroni

3 tablespoons olive oil

2 teaspoons dried oregano

2 large cloves garlic -- minced

Pinch cayenne pepper

1/4 cup dry-packed sun-dried tomatoes

1/4 cup plus 2 tablespoons grated Parmesan cheese

Salt and freshly ground black pepper

1 pound fresh tomatoes -- diced

---or one 14 1/2-ounce can diced tomatoes,

drained---

3/4 cup roasted red bell pepper strips -- homemade, or from a

jar

 

Preheat the oven to 350 degrees. In a large pot of boiling salted water,

cook the pasta 7 minutes. Meanwhile, in a large bowl, mix 2 tablespoons of

the oil with the oregano, garlic, and cayenne; let stand.

After the pasta has cooked 7 minutes, add the dried tomatoes and cook

until the pasta is just tender, al dente, about 2 minutes. Drain and rinse

well with cold water. Remove the dried tomatoes from the pasta and finely

dice.

Add the pasta to the bowl of garlic mixture and toss. Add 1/4 cup of the

cheese and salt and pepper to taste. Add the fresh or canned tomatoes,

sun-dried tomatoes, and roasted peppers and mix lightly. Taste and adjust the

seasonings.

Transfer the pasta mixture to an oiled 2-quart casserole. Top with

remaining tablespoon of oil and 2 tablespoons of cheese. Bake, uncovered, 30

minutes, or until the top is lightly browned.

 

 

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Per serving: 117 Calories (kcal); 11g Total Fat; (77% calories from fat); 1g

Protein; 6g Carbohydrate; trace Cholesterol; 15mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

* Kayla