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Penne and Peppers Recipe
|Penne||1 Pound, cooked very al dente, drained (Short Pasta Tubes Cut Diagonally On Both Ends)|
|Heavy cream||1 Cup (16 tbs)|
|Poblano chilies||4 Large, toasted skinned, seeded, ground (Or Bell Peppers)|
|White onion||1 Medium, chopped|
|Grated asiago cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3376 Calories from Fat 1601
% Daily Value*
Total Fat 181 g278.7%
Saturated Fat 106.2 g531.2%
Trans Fat 0 g
Cholesterol 549.1 mg
Sodium 1203.9 mg50.2%
Total Carbohydrates 381 g127%
Dietary Fiber 50.2 g200.9%
Sugars 25.1 g
Protein 84 g167.4%
Vitamin A 601.8% Vitamin C 56.7%
Calcium 81.6% Iron 88.6%
*Based on a 2000 Calorie diet
In a deep saucepan, melt 3 tablespoons of butter and cook the onion until soft.
Stir in the pasta.
With remaining butter, grease a casserole and arrange alternating layers of pasta, chili (or pepper) sauce, and cheese.
Cook, uncovered, in a preheated 350-degree oven for 25 minutes or until brown and bubbling.