Ingredients with Measurements:
- 1 pound of pasta
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can of diced tomatoes (14.5 ounces)
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 cup of grated Caciotta Misto Pecora cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 2 tablespoons of butter, melted
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking vegetables
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the red and yellow bell peppers and cook for another 5 minutes.
5. Add the diced tomatoes, oregano, basil, thyme, salt, and pepper. Cook for 10 minutes, stirring occasionally.
6. In a mixing bowl, combine the cooked pasta, vegetable mixture, and grated Caciotta Misto Pecora cheese. Mix well.
7. Transfer the mixture to a 9x13 inch baking dish.
8. In a separate mixing bowl, combine the Parmesan cheese, breadcrumbs, and melted butter. Mix well.
9. Sprinkle the breadcrumb mixture over the pasta mixture.
10. Bake for 25-30 minutes or until the top is golden brown and the cheese is melted and bubbly.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Fat: 18g
Carbohydrates: 47g
Protein: 18g
Sodium: 500mg
Fiber: 5g
Substitutions for ingredients:
- Any type of pasta can be used.
- Any type of cheese can be used instead of Caciotta Misto Pecora.
- Any type of breadcrumbs can be used.
Variations:
- Add cooked chicken or sausage for a meatier version.
- Add spinach or kale for a healthier version.
- Use different types of vegetables, such as zucchini or eggplant.
Tips and tricks:
- Make sure to cook the pasta al dente so it doesn't become mushy in the oven.
- Use fresh herbs instead of dried for a more flavorful dish.
- Add a pinch of red pepper flakes for a spicy kick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle with chopped fresh parsley or basil before serving.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or tomato sauce.
- If the breadcrumbs are too dry, add more melted butter.
Food safety advice:
Make sure to cook the pasta and vegetables to the appropriate temperature to avoid foodborne illness.
Food history:
Caciotta Misto Pecora is a type of Italian cheese made from a blend of sheep and cow's milk.
Flavor profiles:
This dish is savory and cheesy with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve hot and fresh out of the oven for the best flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian