Recipe by Kevin Denver Banks
"Pronounced 'Is-uh-bart-uh' , this dish was invented as a college student. It not only satisfied my voracious appetite and love for Italian food but also scored well with my lady friends. Easy to prepare, even easier to eat!"
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dry ziti pasta
1 (4 ounce) can
sliced black olives
green bell pepper, sliced
yellow bell pepper, sliced
red bell pepper, sliced
garlic salt to taste
1 (28 ounce) jar
1 (8 ounce) package
shredded mozzarella cheese
A great recipe. The peppers stay slightly crunchy, amazingly. My kids liked the noodles and the cheese
As-is, this recipe is not the best thing I've ever tasted. It's not bad but some improvements though. You may want to: saute the onions and peppers as other reviews suggest (I didn't and the veggies were definitely too crunchy and tasteless), add an Italian blend seasoning rather than just oregano, layer the cheese into the pasta and not just on top, and add a few more eggs (I used 5 extra large and thought it was not enough). With some changes this could definitely be a quick dinner on the cheap or in a pinch.
Oh my God! What a great dish. I fed three friends and had enough leftover for lunch the next day. Whoever thought to put hardboiled eggs in a pasta dish is an absolute genius. Very flavorful and fun to eat. This Banks guy knows what he's talking about.
We have made this twice now and my bf and I love it. We made a few changes - I substitute an orange bell pepper for green and add some fresh garlic. I prefer to use small chopped mushrooms in place of the black olives, and add a few red pepper flakes for some kick. Also, we upped it to 3-4 eggs depending on size. I think that if you put layers of cheese in between layers of pasta (instead of just on top) before cooking, the final dish has a little more structure and doesn't fall apart when you go for leftovers the next day. This is a great meal and makes a lot of food.
My husband couldn't decide between four and four and a half stars on this one, but I made significant variations, so I didn't feel comfortable giving it a five. I roasted the peppers and onions before adding, used two green and one red bell pepper, used green olives instead of black (what I had). I also mixed in some of the cheese before topping. Used italian seasoning instead of oregano (was out of oregano). Next time will add fresh garlic and maybe some fresh herbs. Baked in a large rectangular pyrex glass dish for much less time. I also used 4 hard boiled eggs. HOW TO ROAST BELL PEPPERS: Cut around the outside of the pepper so that you have 4 or 5 large pieces of pepper. Place the pepper slices, flesh side down, on a foil lined baking sheet. Broil until blackened. Place in plastic bag or sealed glass container for ten minutes to steam. Remove skins and chop before adding to dish. This is a great substitute if you don't want to buy an expensive can of roasted red peppers for another recipe.
What a great pasta dish! I've never put boiled eggs in a pasta dish before but, based on the reviews, I added an extra egg even and loved it. Since my husband doesn't like olives, I made it half with olives and half with marinated artichoke hearts. I also baked it for a good 45-50 minutes. Wonderful!
Excellent pasta dish. What's amazing is how good the vegetables taste once baked in this caserole type Italian dish. I like the inclusion of egg also. The egg was a tasty treat, especially with the other vegetables. Mine needed a bit more sauce and I felt maybe the recipe should have had 3 eggs, as there didn't seem enough considering all the pasta and that. Great recipe!
I think this jimmytutone fella must have a biased opinion... As for impressing the lady friends, Im not sure I was ever introduced to this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 130
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