RED PEPPERS, ROASTED PASTA STUFFED

rachaelray.com

Christy Ogle Hill

Salt

½ pound short whole wheat penne pasta

4 large red bell peppers, tops cut off and reserved, seeded

Black pepper

2 tablespoons extra virgin olive oil (EVOO), plus more for drizzling

4 jarred roasted red peppers

1 small red onion, finely chopped

2 cloves garlic, finely chopped

2 small portobello mushroom caps, chopped

1 teaspoon crushed red pepper

2 sprigs rosemary, stems discarded and leaves chopped

One can fire-roasted crushed or diced tomatoes (28 ounces)

2 cups arugula or baby spinach (a few generous handfuls)

1 cup basil leaves, loosely packed

1 cup grated Pecorino Romano cheese

Directions at rachaelray.com

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