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4. Blend the Pepper Cream
Puree the roasted red peppers with heavy cream, Parmesan, garlic, olive oil, salt, and pepper until velvety. Pour the sauce evenly over the pasta rolls so each piece is coated.
5. Bake to Finish
Cover the dish with foil and bake for 25 minutes. Uncover and continue baking for 10 minutes, until the sauce bubbles softly and the top looks lightly set before serving.
Nutrition and Timing:
Prep Time: 20 min . Cook Time: 35 min . Total Time: 55 min . Servings: 4
Approx. 420 Calories | 34g Protein per serving
Puree the roasted red peppers with heavy cream, Parmesan, garlic, olive oil, salt, and pepper until velvety. Pour the sauce evenly over the pasta rolls so each piece is coated.
5. Bake to Finish
Cover the dish with foil and bake for 25 minutes. Uncover and continue baking for 10 minutes, until the sauce bubbles softly and the top looks lightly set before serving.
Nutrition and Timing:
Prep Time: 20 min . Cook Time: 35 min . Total Time: 55 min . Servings: 4
Approx. 420 Calories | 34g Protein per serving
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