Name: Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole
Total time: 70 min
Ingredients: 12 ounces whole-wheat penne; 1 (16 ounce) jar roasted red peppers, drained and chopped; 1 (14.5 ounce) can diced tomatoes with basil, drained; 3 cloves garlic, minced; 0.5 cup chopped oil-packed sun-dried tomatoes; 5 ounces spinach, chopped; 1 cup roughly chopped fresh basil; 0.5 cup half-and-half; 0.5 teaspoon crushed red pepper; 0.25 teaspoon kosher salt; 0.125 teaspoon ground pepper; 1.33 cups shredded part-skim mozzarella cheese

Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole

4.6

(5)

5 Reviews

This healthy vegetarian casserole is a standout on any table. Crushed red pepper provides a little kick to this creamy main dish. We love the ease of jarred roasted red peppers, but if you have time, feel free to roast them yourself.

Sara Haas, RDN

Published on December 14, 2022

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

a recipe photo of the Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole — Photo: Sara Haas

Active Time:

30 mins

Total Time:

1 hr 10 mins

Servings:

Nutrition Profile:

Diabetes Appropriate Egg Free High Fiber Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

12 ounces whole-wheat penne
1 (16 ounce) jar roasted red peppers, drained and chopped
1 (14.5 ounce) can diced tomatoes with basil, drained
3 cloves garlic, minced
½ cup chopped oil-packed sun-dried tomatoes
5 ounces spinach, chopped
1 cup roughly chopped fresh basil
½ cup half-and-half
½ teaspoon crushed red pepper
¼ teaspoon kosher salt
⅛ teaspoon ground pepper
1 ⅓ cups shredded part-skim mozzarella cheese

Directions

Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1/2 cup cooking water; drain and keep warm.
Add roasted red peppers, tomatoes and garlic to a blender or food processor; puree until smooth. Pour the mixture into a large, deep-sided skillet or large pot; cook over medium-low heat until heated through and bubbling, about 5 minutes. Stir in the reserved pasta water, sun-dried tomatoes and spinach; cook, stirring frequently, until the spinach is just wilted, about 3 minutes. Add basil, half-and-half, crushed red pepper, salt and pepper; stir to combine. Add the pasta and toss to coat. Pour the mixture into the prepared baking dish and top with mozzarella.
Bake until bubbling on the edges, about 30 minutes. Let stand for 10 minutes before serving.

Nutrition Facts (per serving)

270	Calories
7g	Fat
40g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 270
% Daily Value *
Total Carbohydrate 40g	15%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 13g	26%
Total Fat 7g	9%
Saturated Fat 3g	15%
Cholesterol 15mg	5%
Vitamin A 2677IU	54%
Vitamin C 22mg	24%
Vitamin D 3IU	1%
Vitamin E 1mg	4%
Folate 42mcg	11%
Vitamin K 108mcg	90%
Sodium 213mg	9%
Calcium 210mg	16%
Iron 2mg	11%
Magnesium 37mg	9%
Potassium 581mg	12%
Zinc 1mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.