Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole

• porciones: Servings: 8
• tiempo activo: Active Time: 30 mins
• tiempo total: Total Time: 1 hr 10 mins

Ingredientes

• 12 ounces whole-wheat penne

• 1(16 ounce) jar roasted red peppers, drained and chopped

• 1(14.5 ounce) can diced tomatoes with basil, drained

• 3 cloves garlic, minced

• ½ cup chopped oil-packed sun-dried tomatoes

• 5 ounces spinach, chopped

• 1 cup roughly chopped fresh basil

• ½ cup half-and-half

• ½ teaspoon crushed red pepper

• ¼ teaspoon kosher salt

• ⅛ teaspoon ground pepper

• 1 1/3 cups shredded part-skim mozzarella cheese

Instrucciones

Step 1 Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Step 2 Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1/2 cup cooking water; drain and keep warm.

Step 3 Add roasted red peppers, tomatoes and garlic to a blender or food processor; puree until smooth. Pour the mixture into a large, deep-sided skillet or large pot; cook over medium-low heat until heated through and bubbling, about 5 minutes. Stir in the reserved pasta water, sun- dried tomatoes and spinach; cook, stirring frequently, until the spinach is just wilted, about 3 minutes. Add basil, half-and-half, crushed red pepper, salt and pepper; stir to combine. Add the pasta and toss to coat. Pour the mixture into the prepared baking dish and top with mozzarella.

Step 4 Bake until bubbling on the edges, about 30 minutes. Let stand for 10 minutes before serving.

Nutrición

• Tamaño de la Porción: 1 cup
• Calorías: 270
• Grasa Total: 7g
• Grasa Saturada: 3G
• Colesterol: 15mg
• Sodio: 213mg
• Carbohidratos Totales: 40g
• Fibra Dietética: 6g
• Azúcares Totales: 5g
• Proteína: 13g