ROMANO, SPINACH AND ROASTED RED PEPPER PASTA BAKE
I got this recipe on a package of Stella Brand cheese. We love it because it is so fresh, rich and robust tasting. It is great when you want something hearty, but without meat, although we have added cooked chicken to it before. We decided the original recipe was a little dry, so we added the cream cheese. It is easy to throw together too.
Provided by skitchen kitchen
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13"x9"x2" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.
Nutrition Facts : Calories 513.6, Fat 29.4, SaturatedFat 17.2, Cholesterol 95.3, Sodium 1190.5, Carbohydrate 50.6, Fiber 7.4, Sugar 1.2, Protein 14.6
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