J.W.'s Pepper and Mozzarella Casserole

4 Reviews

Prep: 25 min
Cook: 55 min
Ready In: 1 hr 20 min

“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.” - by YLEEK

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
303 cal
15%

Fat
14.4 g
22%

Carbs
28.1 g
9%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

chultzy

May. 26, 2011

"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..." See more"

Oesi

May. 3, 2011

"Easy and tasty. A wonderful recipe. Thanks to Dad!..." See more"

Kristine M.

Jun. 15, 2011

"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 a grea..." See moret way to use up the vegetable drawer. Which is always a keeper in my book. I served with a little sliced london broil and some jasmine rice. A keeper"

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