Shells & Pepper Casserole

Shells & Pepper Casserole


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Combine shell pasta and red bell pepper pieces in a delicious cheesy recipe! Use plenty of mozzarella cheese to top this veggie stuffed noodle dish.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 6 oz. shell pasta
  • 1 red bell pepper, chopped
  • 1/2 C. grated Parmesan
  • 2 tsp. honey
  • 1/2 tsp. crushed red pepper flakes
  • 3 Tbsp. olive oil, divided
  • 2 cloves garlic, minced
  • ½ bag frozen mixed vegetables
  • 2 C. shredded mozzarella cheese
  • salt and pepper, to taste

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Preheat the oven to 400 degrees and boil the pasta according to the directions. Combine half the bell pepper, Parmesan, honey, and red pepper flakes in a blender and season with salt and pepper. Add 2 tablespoons olive oil and mix until slightly chunky. Heat the rest of the oil in a skillet over medium high. Cook the garlic about 1 minute. Stir in the pasta, pepper mixture, the remaining bell peppers, and mixed vegetables. Put the mixture in a baking dish and top with mozzarella. Bake for 10 minutes until the cheese has melted.

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