Lasagna Stuffed Peppers

4.7 Stars (6 Reviews)

Yield: 8 servings (2 pepper halves per serving)

prep time: 20

cook time: 55

total time: 1 15

I'm shaking up the traditional lasagna package with these cheesy baked bell peppers. This dish is hearty, pretty, and so fun to serve!

Equipment

Ingredients

8 large bell peppers sliced in half through the stem, seeds and ribs removed
6 oz. mafalda pasta small lasagna noodles
16 oz. mild Italian sausage
1 small onion diced
2 large garlic cloves minced
2 c. your favorite marinara sauce I recommend Trader Joe's Arrabiata Sauce, which has a little kick to it
1 tsp. dried Italian herb mix
¼ tsp. black pepper divided
12 oz. shredded mozzarella cheese divided
8 oz. ricotta cheese
½ c. grated Parmesan cheese
½ tsp. kosher salt
1 to 2 oz. Parmesan cheese wedge
chopped fresh parsley

Instructions

Preheat oven to 350° F.
Place halved peppers on a large rimmed pan, cut side up. Roast for 30 minutes, or just until nicely softened. Remove from oven. Leave oven at 350° F.
While peppers are roasting, cook mafalda pasta in salted water to just al dente. Drain and set aside.
Also, heat a large skillet over medium heat. Add sausage and let it brown, breaking it up into bite-size pieces with a spatula. When sausage is about half-way browned, add onion and garlic. Once sausage is browned and onion is softened, drain any excess oil from pan. Stir in marinara sauce, Italian herb mix, and 1/8 teaspoon of the black pepper. Fold in cooked pasta. Once thoroughly heated, turn off heat.
In a small bowl, combine ricotta cheese, grated Parmesan, kosher salt, and remaining 1/8 teaspoon black pepper.
Divide ricotta cheese mixture evenly into the bottoms of each of the roasted pepper halves, spreading just a bit. Top ricotta mixture with a layer of pasta/marinara mixture. Aim to use about half of the mixture, snuggling it into the nooks and crannies of the peppers. Then divide 4 ounces of the shredded mozzarella cheese over the top of the pasta/marinara mixture. Divide remaining pasta/marina mixture over the mozzarella cheese. Top with remaining 2 cups of mozzarella, dividing evenly among all the pepper halves. Tent very loosely with a large piece of foil, taking care to not let the foil touch the cheese - this will help any exposed noodles to not get hard and crunchy. Bake for 20 minutes. Remove foil and place baking sheet about 8" under broiler and broil until cheese is bubbly and golden and a bit blistered. Remove peppers from oven and let rest 5 minutes before serving. With a zester/grater, grate fresh Parmesan cheese over the top and sprinkle with chopped fresh parsley, if desired.

Notes

from a farmgirl's dabbles

Nutrition Information:

Serving: 1 Calories: 503kcal Carbohydrates: 23g Protein: 31g Fat: 32g Saturated Fat: 15g Polyunsaturated Fat: 17g Cholesterol: 86mg Sodium: 1410mg Fiber: 3g Sugar: 9g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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