Got a bumper crop of peppers? They'll taste superb in this cheesy penne pasta dish made with spaghetti sauce and fresh basil.
What You Need
Original recipe yields 6 servings
1 each red, green, yellow bell pepper, cut into 1-inch pieces
2-1/2 cups penne pasta, uncooked
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1/2 cup chopped fresh basil, divided
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Heat oven to 450ºF.
Spread peppers onto bottom of rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until tender. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
Remove peppers from oven. Reduce oven temperature to 375ºF. Drain pasta; return to saucepan. Add pasta sauce, 1/4 cup basil and peppers; mix lightly.
Layer half each of the pasta mixture, Italian cheese, mozzarella cheese and Parmesan in 13x9-inch baking dish; repeat layers.
Bake 25 to 30 min. or until pasta mixture is heated through and top is golden brown. Sprinkle with remaining basil.
Substitute Italian parsley for the basil.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-1/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.