This week’s recipe comes from the Barilla Pasta website. is simple and packs a lot of strong flavors sure to please. I like preparing meals like this one, calling for two different color peppers. It helps to create an attractive presentation that I believe makes foods taste better.
Barilla’s whole grain line of pastas are tasty without having a cardboard texture. I can eat pasta and not feel guilty. The recipe calls for three different kinds of cheeses, which you can adjust to taste. Opting for low fat varieties will cut back on calories. The recipe also includes 1/2 teaspoon of red pepper flakes. Cut back a bit if that’s too spicy for your tastes. In a pinch I will use store-bought marinara sauces but only if I can get a little creative and add my own touches as in this case. This is hearty Italian fare. Bon appetit!
Recipe:
1 boxBARILLA Whole Grain Rotini
1 jar BARILLA Marinara sauce
4 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup Romano cheese, grated
1/2 tablespoon thyme
1 container (16 ounces)fresh ricotta cheese
1 cup mozzarella cheese, shredded
Directions:
PREHEAT oven to 375F and bring a large pot of water to a boil.
ADD the oil to a large skillet over medium-high heat and heat through, about 2 minutes.
ADD the garlic and red pepper flakes to the pan, sauté for 30 seconds, add the bell peppers and sauté for an additional 3 minutes, until the peppers are slightly wilted.
ADD Marinara Sauce and simmer for 5 minutes.
STIR in ricotta, Romano, and chopped thyme.
Meanwhile COOK the Whole Grain Rotini half of the recommended cooking time.
Drain and toss with the sauce. Place in a greased 13×9 baking dish, top with mozzarella cheese and place into the oven.
BAKE for 40 minutes. Allow to stand 10 minutes before serving.
Prep time: 5 mi
Serves 4-6
