J.W.'s Pepper and Mozzarella Casserole
Ingredients1 h 20 m servings 303 cals
- Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
- Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
Per Serving: 303 calories; 14.4 g fat; 28.1 g carbohydrates; 19.2 g protein; 36 mg cholesterol; 1425 mg sodium. Full nutrition
ReviewsRead all reviews 6
Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts
This was very tasty, quick, and simple. I didn't have the red & green peppers on hand, but an excess of tomatoes, cubanelle peppers, baby bella and oyster mushrooms. I feel like this recipe is ...
We loved this recipe! However, it didn't feel like a casserole to me so we used it as spaghetti sauce and poured it over our pasta and it was delicious! I also used fresh sliced mushrooms inst...
Delicious! I had a bounty of hot banana peppers to use up, so I used those, 1 green pepper and 1/2 each of red and yellow pepper that needed to be used up. I also had an 8 oz. pkg. of sliced fre...