J.W.'s Pepper and Mozzarella Casserole

J.W.'s Pepper and Mozzarella Casserole

6
YLEEK 1

"This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything."

Ingredients

1 h 20 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1425 mg
  • 57%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.
  • profile image

Your rating

Cancel
Submit

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  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

Easy and tasty. A wonderful recipe. Thanks to Dad!

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...

My husband said it was "serious good"!