Roasted Norwegian Pepper Casserole
A hearty, flavorful casserole made with roasted Norwegian pepper and lightly roasted vegetables.
Ingredients
- ●2 Roasted Norwegian Pepper1 large pepper, sliced
- ●3 cups Lightly Roasted Vegetablesassorted vegetables (e.g. carrots, zucchini, bell peppers)
- ●8 oz Gluten-Free Pastabroken into 2-inch pieces
- ●2 tbsp Olive Oil
- ●2 cloves Garlicminced
- ●to taste Salt
- ●to taste Black Pepper
- ●to taste Chopped Fresh Herbse.g. parsley, thyme
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Toss sliced pepper with 1 tbsp olive oil, salt, and black pepper on a baking sheet.
- 3
Roast in the oven for 15-20 minutes, or until tender.
- 4
While pepper is roasting, cook pasta according to package instructions.
- 5
In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat.
- 6
Add minced garlic and cook for 1-2 minutes, or until fragrant.
- 7
Add roasted pepper, cooked pasta, and chopped herbs to the skillet.
- 8
Season with salt and black pepper to taste.
- 9
Transfer mixture to a 9x13 inch baking dish and top with additional herbs if desired.
- 10
Bake in the preheated oven for 15-20 minutes, or until golden brown and heated through.
- 11
Serve hot, garnished with additional herbs if desired.