Pasta-filled vegetables

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A recipe from the Good Food collection.

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Ingredients

  • 150 g (5 oz) rissoni
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 3 rindless bacon rashers, finely chopped
  • 1 cup (150 g/5 oz) freshly grated mozzarella cheese
  • 1/2 cup (50 g/1 3/4 oz) freshly grated parmesan
  • 2 tablespoons chopped fresh parsley
  • 4 large red peppers (capsicums), halved lengthways, seeds removed
  • 425 g (14 oz) can crushed tomatoes
  • 1/2 cup (125 ml/4 fl oz) dry white wine
  • 1 tablespoon tomato paste (tomato purée, double concentrate)
  • 1/2 teaspoon ground oregano
  • 2 tablespoons shredded fresh basil

Method

1. Cook the rissoni in a large pan of boiling salted water until al dente. Drain.

2. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly oil a large shallow ovenproof dish.

3. Heat the oil in a pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the bacon and stir until crisp. Transfer to a large bowl and combine with the rissoni, cheeses and parsley. Spoon the mixture into the pepper halves and arrange in the dish.

4. In a bowl, combine the tomato, wine, tomato paste, oregano and salt and pepper, to taste. Spoon over the rissoni mixture. Sprinkle with basil. Bake for 35-40 minutes.

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  • Main Ingredients - Pasta
  • Course - Main-course
  • Occasion - Family meals

1 review so far

  • Rating: 5 out of 5 stars

    Great idea! I've only ever made these with a rice filling. Definitely gotta try this with rissoni.

    Commenter
    BakerMum
    Location
    Date and time
    August 08, 2013, 2:42PM

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