Ingredients
The following ingredients have 5 Servings
- 3 cups mini farfalle (Cooked)
- 5 bell peppers
- 3 Tbsp extra virgin olive oil
- 1 tsp parsley
- 1/8 tsp salt
- 4 shallots (Julienned)
- 2 garlic cloves (Finely chopped)
- 1 zucchini (small, chopped)
- 1 yellow squash (small, chopped)
- 1/2 cup peas (thawed, if using frozen)
- 2 tsps extra virgin olive oil
- 1 tsp salt
- 1 tsp crushed black pepper
- 2 tsp parsley (Fresh, chopped)
- 1 tsp Rosemary (Fresh, chopped)
- 1 cup Homestyle Ragu Thick & Hearty Traditional Pasta Sauce
- Parmesan ((optional))
Instruction
- Preheat oven to 500 degrees
- Cut the top off the peppers and deseed
- In a mixing bowl, add oil, dried parsely and salt.
- Mix well and baste the peppers with it
- Place the oiled peppers upside down in a baking tray
- Roast the peppers for 20-25 min or until the peppers start to blacken slightly
- In a medium pan, add extra virgin olive oil and heat at medium heat for 30 seconds
- Add the garlic and shallots and cook until the shallots are browned (5-7 min)
- Add the chopped zucchini, squash and peas to the pan
- Mix well and cook for about 10 minutes on low-to-medium heat.
- Add salt, black pepper, fresh parsley and fresh rosemary
- Mix well and keep stirring until the zucchini gets crispy.
- Add 1 cup of Homestyle Ragu Thick & Hearty Traditional Pasta Sauce
- Add cooked pasta, mix well and set aside
- When the peppers have cooled to the touch, stuff them with the pasta mixture
- Place the stuffed peppers back in the oven at 400 degrees
- Roast them for about 7 minutes, remove and wait to cool to touch before serving
