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Red Pepper-Spinach Pasta Bake

trupti's picture
This is my own creation-an Italian,Vegetarian Delight brimming with home made Pasta Sauce, Red Peppers, Spinach and Cannelloni pasta- baked to perfection. This recipe is a sure hit with my family and friends.
  Frozen chopped spinach 200 Gram
  Red bell pepper 1 Cup (16 tbs), chopped
  Onion 1 Large, chopped
  Red chili powder 1 Teaspoon
  Paprika 1 Teaspoon
  Sugar 1 Pinch
  Taco seasoning 35 Gram (1 small packet)
  Italian style tomatoes 3 Can (30 oz)
  Onion 1 Large
  Garlic 4 Clove (20 gm)
  Black pepper To Taste
  Salt 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.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
46 Minutes
Ready In: 
76 Minutes
Red-Pepper Spinach Pasta Bake

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Average: 4.2 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 626 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.3%

Saturated Fat 4 g19.9%

Trans Fat 0 g

Cholesterol 10.7 mg3.6%

Sodium 1812.9 mg75.5%

Total Carbohydrates 103 g34.4%

Dietary Fiber 12.1 g48.4%

Sugars 19.8 g

Protein 21 g42.7%

Vitamin A 178.5% Vitamin C 159.2%

Calcium 37.3% Iron 28.2%

*Based on a 2000 Calorie diet


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Red Pepper-Spinach Pasta Bake Recipe, Red-Pepper Spinach Pasta Bake