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Serves 4


8 oz. fettucine verde
2 red peppers, deseeded and thinly sliced
2 green peppers, deseeded and thinly sliced
2 yellow peppers, deseeded and thinly sliced
1 tbsp. extra virgin olive oil
2 cloves elephant garlic, crushed
1 oz. butter
1 oz. all-purpose flour
1 cup half and half cream
2 oz. mozzarella cheese, grated
2 oz. Ricotta cheese, crumbled
2 oz. mascarapone cheese
1 tbsp. pimentos
1 oz. calamari olives, destoned
seasoning to taste
1 oz. fresh white breadcrumbs
1 oz. oat flour
1 oz. Parmesan cheese, grated
3 Roma tomatoes, thinly sliced width-wise


Preheat oven to 350 F (180 C). Parboil fettucine verde in boiling water for 8 minutes. Rinse and drain. Put olive oil in frying pan and add peppers and garlic. Fry for 5 minutes.

In another pot, melt butter and add all-purpose flour until a thick paste is formed. Remove from heat and add half and half cream. Mix to a thinner paste and then a sauce. Add mozzarella, ricotta, and mascarapone cheeses. Heat gently so not to thicken sauce. Stir continuously until cheeses melt.

Add fettucine, pimentos, and olives. Reheat and stir until thickened. Pour into ovenproof dish.

Combine breadcrumbs and oat flour and half of the Parmesan cheese. Mix well and sprinkle evenly over fettucine mixture. Sprinkle remainder of Parmesan over top and bake for 25 minutes. Serve hot, garnished with Roma tomato slices. Serve with an Italian-style salad and some garlic bread.