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CHEESE, SPINACH& RED PEPPER PASTA

l lb. penne pasta, uncooked
l cup whole milk or heavy cream
l/2 tsp. salt
l2 oz. jar roasted red peppers, drained and sliced, liquid reserved
l/2 lb. baby spinach, cleaned and dried
5 oz. (l-l/4 cups) romano cheese shredded
3 oz. (3/4 cup) gorgonzola cheese, crumbled
Heat oven 400. Cook pasta as directed. Whi9le pasta cooks, mix together milk, salt, red peppers, red pepper liquid, spinach and half the cheeses. Drain pasta well and toss with the red pepper mixture. Spread mix into 9xl3″ dish. Bake for l5 mins. Remove from oven and sprinkle remaining cheese on top. Return to oven and bake for a final 5 mins. Serve warm.
Stella cheese recipe

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https://recipes.connorbowen.com/recipe/cheese-spinach-red-pepper-pasta/