Vegetarian Italian Macaroni Bake Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring macaroni, vibrant green peppers, and a rich pasta sauce, topped with melted cheese for a comforting finish.

Ingredients

• 1kg 1kg Green Pepper
• 300G Dell'Ugo Gluten Free Fresh Penne Made With Corn & Rice Flour
• - Cathedral City Mature Cheddar Cheese
• - Gefen Classic Marinara Pasta Sauce
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml

Instructions

1. 1. Cook 500 g fresh penne according to package directions until al dente. Drain and set aside.
2. 2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup diced green pepper and sauté for 3-4 minutes until softened.
3. 3. Stir in 1 cup diced green pepper and cook for another 2 minutes to warm through.
4. 4. Add 1/2 cup pasta sauce to the skillet and mix well. Simmer for 5 minutes, stirring occasionally.
5. 5. Combine the cooked fresh penne with the sauce mixture in the skillet. Stir until evenly coated and heated through.
6. 6. Transfer the mixture to a baking dish and top with 200 g shredded Cathedral City Mature Cheddar Cheese.
7. 7. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, or until the cheese is melted and bubbly.
8. 8. Remove from the oven and let cool for 5 minutes before serving.