Red Pepper Tomato Pasta Bake Recipe

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Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Red Pepper Tomato Pasta Bake Recipe

Ingredients

4 ½ cups ziti pasta

3 cups ground beef

1 ½ tablespoons butter

1 cup sliced onion

1 cup chopped red bell peppers

1 small stalk celery

chopped

4 teaspoons chopped garlic

1 ½ Thai chiles

chopped

1 cup marinara sauce

1 cup milk

1 tablespoon cream cheese

softened

1 tablespoon Sriracha sauce

1 tablespoon sour cream

½ tablespoon tomato paste

salt and ground black pepper to taste

3 eggs

1 ½ cups shredded Cheddar cheese

Pasta and Noodle

Directions

Step 1

Bring a large pot of lightly salted water to a boil. Add ziti and cook stirring occasionally until barely tender and still firm to the bite 6 to 7 minutes.

Step 2

Meanwhile heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.

Step 3

Melt butter in the same pan. Add onion bell peppers celery garlic and Thai chiles. Cook and stir until onions turn translucent 4 to 5 minutes.

Step 4

Transfer vegetable mixture to a blender. Pour in marinara sauce milk cream cheese Sriracha sauce sour cream and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.

Step 5

Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.

Step 6

Bake in the preheated oven until set 20 to 30 minutes.

Nutritional Information

Red Pepper Tomato Pasta Bake Recipe

Servings Per Recipe:8

Calories: 514.2

% Daily Value *

Protein: 25.4g 51%

Carbohydrates: 54.6g 18%

Dietary Fiber: 3.2g 13%

Sugars: 6.4g

Fat: 21g 32%

Saturated Fat: 10.3g 51%

Cholesterol: 130.8mg 44%

Vitamin A Iu: 1255.3IU 25%

Niacin Equivalents: 12mg 92%

Vitamin B6: 0.3mg 22%

Vitamin C: 30.3mg 51%

Folate: 182mcg 46%

Calcium: 233.7mg 23%

Iron: 3.8mg 21%

Magnesium: 60.2mg 22%

Potassium: 477.6mg 13%

Sodium: 448.8mg 18%

Thiamin: 0.1mg 8%

Calories From Fat: 188.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.