Layered Pesto Pasta Recipe - Cooking Index
Layered Pesto Pasta Recipe - Cooking Index
You've got to love a meal that finishes in the oven. It offers a chance to relax and feel human again after a busy day. This casserole requires almost no preparation, so while you're waiting for the pasta to cook, toss together a salad or fresh vegetables to steam.
Type: Fish| 8 oz | 227g | Dry penne or rotini pasta |
| 5 tablespoons | 75ml | Pesto - (to 7 tbspns) |
| 1 | Roasted sweet red bell peppers - (7 oz) - drained | |
| 1 cup | 146g / 5.1oz | Grated mozzarella cheese |
| 6 tablespoons | 90ml | Grated Parmesan cheese |
| 1 | Sliced ripe olives - (2 1/4 oz) - drained | |
| 1 tablespoon | 15ml | Drained capers - (optional) |
| 3/4 lb | 340g / 11oz | Sole or flounder fillets |
| 1 tablespoon | 15ml | Lemon juice |
Seafood Alternatives: orange roughy, tilapia, cod, snapper
Preheat the oven to 350 degrees.
Bring 2 quarts of water to a boil in a large pan. Stir in the pasta and 1 teaspoon salt, if desired. Boil uncovered until the pasta is tender, 8 to 10 minutes; drain well. Put the pasta in a large bowl and stir in the pesto. Slice the peppers into thin strips and stir them into the pasta along with the mozzarella, 2 tablespoons of the Parmesan, olives and capers.
Spray the bottom and sides of a 2- to 2 1/2-quart casserole with nonstick cooking spray. Spoon half of the pasta mixture into the casserole. Rinse the sole fillets and pat dry. Layer the fish evenly over the pasta and drizzle with the lemon juice. Spoon the remaining pasta over the fish and sprinkle with the remaining Parmesan.
Cover and bake 30 to 35 minutes, until the fish is nearly opaque in the center. Uncover and bake until the cheese is golden, 5 to 10 minutes longer. Cut into servings and carefully lift each out with a wide spatula.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.