READY IN ABOUT 1½ hrs

J.W.'s Pepper and Mozzarella Casserole

Read Reviews (4)

"This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything." — YLEEK

Directions

Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

Kitchen-Friendly View

PREP 25 mins
COOK 55 mins
READY IN 1 hr 20 mins

Reviews More Reviews

May 26, 2011

Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts

—chultzy

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May 03, 2011

Easy and tasty. A wonderful recipe. Thanks to Dad!

—Oesi

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6 Ratings

Jun 15, 2011

This was very tasty, quick, and simple. I didn't have the red & green peppers on hand, but an excess of tomatoes, cubanelle peppers, baby bella and oyster mushrooms. I feel like this recipe is a great way to use up the vegetable drawer. Which is always a keeper in my book. I served with a little sliced london broil and some jasmine rice. A keeper

—Kristine M.

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Jan 20, 2012

We loved this recipe! However, it didn't feel like a casserole to me so we used it as spaghetti sauce and poured it over our pasta and it was delicious! I also used fresh sliced mushrooms instead of canned and I added some garlic powder to give it a little kick. I will be using this recipe for our pasta sauce and pizza sauce.

—peanutlayne

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Nutrition

Calories
303 kcal
15%

Carbohydrates
28.1 g
9%

Cholesterol
36 mg
12%

Fat
14.4 g
22%

Fiber
7.2 g
29%

Protein
19.2 g
38%

Sodium
1425 mg
57%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

J.W.'s Pepper and Mozzarella Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 303
Calories from Fat: 130

% Daily Value *
Total Fat 14.4g 22 %
Saturated Fat 6.5g 33 %
Cholesterol 36mg 12 %
Sodium 1425mg 57 %
Potassium 1139mg 32 %
Total Carbohydrates 28.1g 9 %
Dietary Fiber 7.2g 29 %
Protein 19.2g 38 %
Sugars 16.2g
Vitamin A 68 %
Vitamin C 240 %
Calcium 63 %
Iron 33 %
** Thiamin 28 %
Niacin 58 %
Vitamin B6 41 %
Magnesium 25 %
Folate 40 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.