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Macaroni With Green Peppers And Pimientos

Thrifty.Chef's picture
  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
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2283 Calories from Fat 854

% Daily Value*

Total Fat 96 g147.7%

Saturated Fat 49.7 g248.4%

Trans Fat 0 g

Cholesterol 1037.1 mg345.7%

Sodium 2406.6 mg100.3%

Total Carbohydrates 267 g89.2%

Dietary Fiber 22.7 g90.9%

Sugars 31.8 g

Protein 90 g179.4%

Vitamin A 217.9% Vitamin C 416.2%

Calcium 101.7% Iron 78%

*Based on a 2000 Calorie diet

Macaroni With Green Peppers And Pimientos Recipe