Macaroni With Green Peppers And Pimientos
|Medium shell macaroni/Medium-size elbow macaroni||1⁄2 Pound|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Yellow onion||1 Large, peeled and chopped|
|Sweet green pepper||1 Medium, cored, seeded, and chopped|
|Canned pimientos||2 Ounce, drained and chopped (1 Jar)|
|Minced parsley||2 Tablespoon|
|Eggs||4 , lightly beaten|
|Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Fine dry bread crumbs||3 Tablespoon|
1. Preheat the oven to 350°F. Cook the macaroni according to package directions.
2. Meanwhile, melt 2 tablespoons of the butter in a 10-inch skillet over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft. Add the green pepper, pimientos, and parsley, and mix well.
3. Drain the macaroni thoroughly in a colander, and toss with the vegetables in the skillet. Place the macaroni and vegetables in a buttered 2-quart baking dish.
4. In a small bowl, beat together the eggs, milk, cheese, salt, and black pepper. Pour the mixture over the pasta, sprinkle with the bread crumbs, dot with the remaining 2 tablespoons of butter, and bake, uncovered, for 35 minutes, or until set.