Pesto Stuffed Red Peppers

Pesto Stuffed Red Peppers

Ingredients:

4 red peppers

2 cups egg noodles

1/4 cup pesto

1/4 cup parmesan cheese

1/2 cup shredded fresh mozzarella cheese

2 tablespoons toasted pine nuts


Directions:

Preheat oven to 375˚F.

Bring a medium saucepan of salted water to a boil. Cook noodles and drain, returning to the pan. Turn off heat and add the pesto and parmesan cheese, stirring to coat.

Cut off the tops of the red peppers, removing seeds and any white pith. Do the same with the tops, reserving them for later.

Place the peppers in a casserole dish, and evenly distribute the pesto noodles between the peppers. Pour 1/4 cup water in the casserole dish around the peppers and replace the tops, which helps them cook through while infusing the pasta with the flavor of the red pepper.

Bake for 20 minutes, then remove from the oven. Remove the red pepper tops and evenly distribute the fresh mozzarella over the pasta. Pop back in the oven for an additional 10 minutes, or until the cheese starts to bubble. Discard the pepper tops or reserve for plating

Toast the pine nuts and sprinkle over peppers before serving.

Baked Zucchini Parmesan

Baked Zucchini Parmesan

Ingredients:

4 medium zucchini squash

1/2 cup milk

1/4 teaspoon salt

2 cups egg noodles

1 cup breadcrumbs

1/2 cup flour

1 tablespoon olive oil

2 cups pasta sauce

1/2 cup fresh mozzarella cheese

1/4 cup fresh Parmesan



Directions:

Slice the zucchini on the bias and place in a mixing bowl with the milk and salt, which coats the zucchini while giving it a bit of flavor. Preheat your oven to 425˚F.

Bring a stock pot of salted water to a boil and cook the noodles.

Place the breadcrumbs and flour on a plate, and mix together. Coat a sheet pan with the olive oil, then dredge the zucchini through the breadcrumbs and arrange on the pan.

Bake the zucchini for 10 minutes, then flip, baking for an additional 10 minutes. Remove from oven.

Pour 1/3 of the pasta sauce in the base of a casserole dish then add the noodles, covering with another 1/3 of the pasta sauce. Layer the zucchini over the noodles, and then top with the remaining sauce.

Cover the zucchini with the cheeses and pop back in the oven for 20 minutes, or until the casserole is bubbling and the cheese has melted.