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Penne and Peppers

Fettuccine.Inn's picture
  Penne 1 Pound, cooked very al dente, drained (Short Pasta Tubes Cut Diagonally On Both Ends)
  Heavy cream 1 Cup (16 tbs)
  Poblano chilies 4 Large, toasted skinned, seeded, ground (Or Bell Peppers)
  Butter 5 Tablespoon
  White onion 1 Medium, chopped
  Grated asiago cheese/Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Cook the pasta, prepare the pepper sauce, and set aside.
In a deep saucepan, melt 3 tablespoons of butter and cook the onion until soft.
Stir in the pasta.
With remaining butter, grease a casserole and arrange alternating layers of pasta, chili (or pepper) sauce, and cheese.
Cook, uncovered, in a preheated 350-degree oven for 25 minutes or until brown and bubbling.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3376 Calories from Fat 1601

% Daily Value*

Total Fat 181 g278.7%

Saturated Fat 106.2 g531.2%

Trans Fat 0 g

Cholesterol 549.1 mg183%

Sodium 1203.9 mg50.2%

Total Carbohydrates 381 g127%

Dietary Fiber 50.2 g200.9%

Sugars 25.1 g

Protein 84 g167.4%

Vitamin A 601.8% Vitamin C 56.7%

Calcium 81.6% Iron 88.6%

*Based on a 2000 Calorie diet


Penne And Peppers Recipe