How To Make Pepper and Mozzarella Casserole
Rich, cheesy, and packed with a crunch, this casserole recipe makes for a rich meal loaded with tender mushrooms and tangy tomato sauce.
Serves:
Ingredients
- 28oztomato sauce,(1 can)
- 6oztomato paste,(1 can)
- 8ozmushrooms,(1 can), sliced, drained
- 12ozmozzarella cheese,(1 package), shredded
- ¾tspred pepper flakes,crushed
- 2tbspolive oil
- 3green bell peppers,thinly sliced
- 3red bell peppers,thinly sliced
- 3onions,thinly sliced
- 3garlic cloves,minced
Instructions
-
Preheat an oven to 350 degrees F.
-
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, then cook and stir for about 5 minutes until the onion has softened and turned translucent.
-
Drain and reserve the liquid from the vegetables, then set aside.
-
Spread about ⅓ of the tomato sauce mixture into the bottom of a casserole dish. Layer ½ of the vegetables on top, then repeat the layers, topping with the remaining ⅓ of sauce. Drizzle the reserved liquid from the vegetables on top.
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Bake in the preheated oven for about 45 minutes until the cheese is melted and the sauce is bubbly.
-
Serve warm and enjoy.
Nutrition
- Calories:Â 341.02kcal
- Fat:Â 19.48g
- Saturated Fat:Â 9.62g
- Monounsaturated Fat:Â 7.36g
- Polyunsaturated Fat:Â 1.28g
- Carbohydrates:Â 27.71g
- Fiber:Â 6.88g
- Sugar:Â 16.08g
- Protein:Â 18.11g
- Cholesterol:Â 50.46mg
- Sodium:Â 1262.56mg
- Calcium:Â 383.04mg
- Potassium:Â 1169.52mg
- Iron:Â 3.06mg
- Vitamin A: 267.50µg
- Vitamin C:Â 144.12mg
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