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
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Preheat an oven to 350 degrees F.
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Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
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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.
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Drain and reserve the liquid from the vegetables, then set aside.
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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.
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Serve warm and enjoy.
Nutrition
- Calories: 341.02kcal
- Fat: 19.48g
- Saturated Fat: 9.62g
- Monounsaturated Fat: 7.36g
- Polyunsaturated Fat: 1.28g
- Carbohydrates: 27.71g
- Fiber: 6.88g
- Sugar: 16.08g
- Protein: 18.11g
- Cholesterol: 50.46mg
- Sodium: 1262.56mg
- Calcium: 383.04mg
- Potassium: 1169.52mg
- Iron: 3.06mg
- Vitamin A: 267.50µg
- Vitamin C: 144.12mg
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