Hi guys! It’s been a while since i’ve been posting regularly, and it’s because I was in the middle of moving to another continent! Now that everything has settled down a bit, i’m sharing this recipe you all need to try. You’ll eat it and wonder, is it pasta? Is it lasagna? Well, let’s just say it’s bit of both. It’s also a great way to use up all the different types of cheeses that end up cluttering your fridge.
Here’s what you’ll need:
1 pack (16 oz) penne (or anything you have at home)
1 bottle (24 oz) pasta sauce (I used Prego 3 cheese)
2 cups of mixed cheeses (I used cottage cheese, mozzarella and provolone)
2 red bell peppers, diced
salt and pepper to taste
Boil the pasta according to the instructions on the box. Pour the cooked and drained pasta into a baking dish and pour over the pasta sauce. Then, fill the empty bottle halfway with water, put the cap on and shake. Pour that over the pasta as well, and mix the pasta until the sauce is distributed evenly. Adding water is really important when you bake pasta because it prevents the sauce form drying up. Then, add 1 tablespoon oil to a hot frying pan and stir fry the red bell peppers on a high flame for a couple of minutes. They should still be juicy but little charred. Add these peppers to your cheese mixture. You can literally use any cheese you like, jut make sure it’s a cheese that bakes well. You can even use one cheese, but using different types adds depth to the flavor. season the cheese mixture with salt and pepper to taste and spread over the pasta. Bake at 350 F for 25-30 minutes, or until the sides are bubbling and the cheese is melted and light golden brown. If you find that after 30 minutes the cheese isn’t turning golden, just turn on the broiler in your oven for a couple of minutes.
You can always add any tie of meat to the sauce to make it a full meal. This is basically a lasagna made with pasta, minus all the layering!