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I felt adventurous in the kitchen... and came up with this dish for dinner tonight! I love that it's chocked full of garden veggies from the bell peppers and our homemade crockpot spaghetti sauce. Right now, it's one of our favorite dinners!
Roasted Red Pepper and Tortellini Bake - SnoWhite
6 medium bell peppers -- green, red and yellow (a mix)
1 package tortellini (whole wheat + 3 cheese = delicious)
1 tsp. sugar
1/4 tsp. salt
2 C spaghetti sauce
4 oz mozzarella cheese, shredded
Cut peppers into quarters (or smaller) and place on a cookie sheet. Alternatively, you can grill these peppers to reduce the heating up of your kitchen in the summer months (we don't have a grill, so that doesn't work for us).
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Broil about 6-8 minutes until roasted, then rotate peppers and broil again, continuing until all sides are well-roasted. [I didn't want them to burn, so they are soft, but not blackened].
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Meanwhile, cook tortellini according to package directions.
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Place peppers in a large bowl and combine with sugar and salt.
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Cover the bottom of a 9x13 glass pan with 1 C spaghetti sauce.
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Layer with tortellini,
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pepper mix,
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and cheese!
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Top with remaining sauce.
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Cover with tinfoil or a cookie sheet and bake at 350 for 15 minutes. Then, uncover and bake 15-20 minutes longer, or until heated through. May top with additional shredded cheese.
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Serves 8. Goes great with fresh bread sticks and a salad.
UPDATE: I've also made this using homemade ravioli in place of the tortellini. Delicious!
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