Best Pasta Shells And Peppers Recipes

PINTO BEAN SALAD WITH ROASTED PEPPERS AND PASTA SHELLS

Pinto Bean Salad with Roasted Peppers and Pasta Shells image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup dried Pinto beans, washed and picked over
1 1/2 cups very small pasta shells
Olive oil
2 Poblano chiles, roasted, peeled, seeded and diced
2 red peppers, roasted, peeled, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 bunch oregano leaves, washed and chopped roughly
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

Place the beans in a large pot and cover generously with water. Bring to a boil. Reduce the heat to medium low and cook, covered, until the beans are creamy inside, but not mushy, about 1 to 1 1/2 hours. Drain beans and transfer to a large bowl to cool. Cook shells in rapidly boiling salted water. When done, drain in a colander, then spread shells on a cookie sheet to allow steam to escape. Drizzle with a tiny bit of olive oil. When cool, combine pasta with the pinto beans. Add peppers. In a small bowl, combine the remaining ingredients. Drizzle dressing over salad and toss gently to combine.
To roast chiles and peppers: Place over a gas flame or on a tray under a broiler. Keep turning so that the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic or paper bag, tie the top closed and allow to steam until cool to the touch, about fifteen minutes. (To speed things up, place bag in a bowl of ice water.) Peel the peppers by hand, then dip the them briefly in water to remove any blackened bits.

PASTA SHELLS AND PEPPERS

Pasta Shells and Peppers image

"Tomatoes and green peppers spooned over the top give this easy-to-prepare macaroni and cheese fresh homemade taste," shares Sharon Ann Sluski from West Ossipee, New Hampshire. Our test kitchen figures her thrifty main dish costs just 94 cents per serving.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 package (1 pound) medium shell pasta
4 medium green peppers, cut into 1-inch chunks
1 tablespoon butter
1 can (28 ounces) crushed tomatoes, undrained
1-1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 pound Velveeta, shredded
Fresh basil and/or oregano, optional

Steps:

Cook pasta according to package directions. meanwhile, in a skillet, saute peppers in butter for 2-3 minutes or until crisp-tender. Stir in tomatoes, sugar, salt and pepper; heat through. , Drain pasta; stir in cheese until melted. Spoon into bowls; top with tomato mixture. Garnish with basil and/or oregano if desired.

Nutrition Facts : Calories 604 calories, Fat 23g fat (13g saturated fat), Cholesterol 53mg cholesterol, Sodium 1492mg sodium, Carbohydrate 76g carbohydrate (11g sugars, Fiber 7g fiber), Protein 28g protein.