Easy Pumpkin-Roasted Red Pepper Mac and Cheese


  • 114 1/2 ounce pkg. dried multigrain rotinior penne pasta
  • 115 ounce jar Alfredo pasta sauce
  • 115 ounce can pumpkin
  • 1/2cup chopped roasted red sweet peppers
  • 1/2cup water
  • 1/4teaspoon salt
  • 1/8teaspoon cracked black pepper
  • 1 1/2cups shredded fontina cheese (6 oz.)
  • Directions

    1. Preheat oven to 375 degrees F. Grease a 3-qt. rectangular baking dish.
    2. In a large pot cook pasta in boiling salted water according to package directions; drain. Return to pot. Stir in next six ingredients (through black pepper). Stir in 1/2 cup of the cheese. Transfer to prepared dish.
    3. Bake, covered, 25 minutes. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes more or until heated through and cheese is melted. Let stand 5 minutes before serving. Top with additional black pepper..


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