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PrintPASTA-FILLED VEGETABLES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to moderate 180°C. Lightly oil a large shallow ovenproof dish.
- Heat oil in a pan. Add onion and garlic and stir over low heat until onion is tender. Add bacon; stir until crisp.
- Transfer bacon mixture to large bowl and combine with risoni, cheeses and parsley. Spoon mixture into capsicum halves.
- In bowl, combine undrained, crushed tomatoes, wine, tomato paste, oregano, salt and pepper. Spoon over risoni mixture. Sprinkle with basil. Bake for 40 minutes.
INGREDIENTS
- 1 tablespoon Cooking oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 3 rashers rind less bacon, finely chopped
- 150 grams risoni, cooked
- 200 grams freshly grated mozzarella cheese
- 100 grams freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 large red capsicum, halved lengthwise, seeds removed
- 425 grams can tomatoes
- 110 ml dry white wine
- 1 tablespoon tomato paste
- ½ teaspoon ground oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil
4 comments for “Pasta-Filled Vegetables”
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