Red Pepper-Spinach Pasta Bake
|Frozen chopped spinach||200 Gram|
|Red bell pepper||1 Cup (16 tbs), chopped|
|Onion||1 Large, chopped|
|Red chili powder||1 Teaspoon|
|Taco seasoning||35 Gram (1 small packet)|
|Italian style tomatoes||3 Can (30 oz)|
|Garlic||4 Clove (20 gm)|
|Black pepper||To Taste|
|Garlic powder||1 Teaspoon|
|Fresh basil||1 Teaspoon|
|Oregano leaves||1 Teaspoon|
|Olive oil||1 Tablespoon|
|Pasta||8 Ounce (1 box cannelloni or jumbo pasta shells or any pasta which you can stuff. Examples: Manicotti, large rigatoni, or shells.)|
|Pasta and cheese||8 Ounce (cannelloni or jumbo pasta shells or any pasta which you can stuff)|
|Cheese||2 Tablespoon, shredded finely (Mozzarella)|
To make the sauce:
In a deep pan, heat oil and add onions and garlic. Add the canned tomatoes and all the spices except the basil. Simmer for half hour, adjust seasonings, the sauce should not be too tart. Add the basil after the half hour. Simmer on low heat till the sauce thickens.
For the filling: Heat oil, saute onions and garlic and bell pepper. Add spinach after defrosting and draining, and the spices. Cook well until all the flavors come together. Set aside to cool until ready to stuff the pasta.
To assemble: Cook the pasta according to package directions. Let the filling cool down before stuffing. In an oven proof pan, spread some tomato sauce on the bottom of the pan. Stuff each pasta cavity with the spinach mixture and place in pan until it is filled. Spread more sauce over the pan until all the pasta is immersed in the sauce. Sprinkle cheese on top. Bake in the oven at 350 for about 45 minutes. Serve hot with garlic bread on the side.