Pasta Shells and Peppers Recipe

5 1 2
Pasta Shells and Peppers Recipe
Pasta Shells and Peppers Recipe photo by Taste of Home
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Pasta Shells and Peppers Recipe

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5 1 2
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 cup: 604 calories, 23g fat (13g saturated fat), 53mg cholesterol, 1492mg sodium, 76g carbohydrate (11g sugars, 7g fiber), 28g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pasta Shells and Peppers in Quick Cooking May/June 1998, p35

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Reviews forPasta Shells and Peppers

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tallboysmom User ID: 4196357 45747
Reviewed Jun. 3, 2009

"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."

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