Romano, Spinach and Roasted Red Pepper Pasta Bake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. Ingredients:
1 lb penne pasta, uncooked |
1 cup heavy cream |
1/2 teaspoon salt |
12 ounces roasted red peppers |
1/2 lb baby spinach |
1 1/4 cups romano cheese |
3/4 cup gorgonzola |
8 ounces cream cheese or 8 ounces neufchatel cheese |
Directions:
1. 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.
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