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Pasta Shells and Peppers Recipe

Pasta Shells and Peppers Recipe photo by Taste of Home

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"Tomatoes and green peppers spooned over the top give this easy-to-prepare macaroni and cheese fresh homemade taste," shares Sharon Ann Sluski from West Ossipee, New Hampshire. Our test kitchen figures her thrifty main dish costs just 94 cents per serving.

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Pasta Shells and Peppers Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

1 package (1 pound) medium shell pasta
4 medium green peppers, cut into 1-inch chunks
1 tablespoon butter
1 can (28 ounces) crushed tomatoes, undrained
1-1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
1 pound process American cheese (Velveeta), shredded
Fresh basil and/or oregano, optional

Directions

Cook pasta according to package directions. meanwhile, in a skillet, saute peppers in butter for 2-3 minutes or until crisp-tender. Stir in tomatoes, sugar, salt and pepper; heat through.
Drain pasta; stir in cheese until melted. Spoon into bowls; top with tomato mixture. Garnish with basil and/or oregano if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 604 calories, 23 g fat (13 g saturated fat), 53 mg cholesterol, 1,492 mg sodium, 76 g carbohydrate, 7 g fiber, 28 g protein.

Originally published as Pasta Shells and Peppers in Quick Cooking May/June 1998, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Pasta Shells and Peppers

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(1-1) of 1 reviews

Reviewed on Jun. 03, 2009 by tallboysmom

We liked this and will make again but feel the Velveeta was not needed. It made the dish too high in calories and too cheesy tasting. Instead would top the sauce with just a little shredded Italian cheese. Added in 1/2 pound ground beef - cooked and rinsed (a quick rinsing reduces calories & fat). Overall a real easy dish to make. Sauce had good flavor. Great for kids.