Roasted Red Pepper Mostaccioli

Serves: 6
Total Calories: 237


3 cups uncooked mostaccioli pasta (9 ounces)
1 can (14 1/2 ounces) italian-style stewed tomatoes, undrained
1 (7-ounce) jar roasted red bell pepper, drained
1 tablespoon olive or vegetable oil
1 clove garlic, finely chopped
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
2 teaspoons capers
freshly ground pepper, if desired


1. Cook and drain pasta as directed on package. While pasta is cooking, place tomatoes and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
2. Heat oil in 1-quart nonstick saucepan over medium heat. Cook garlic in oil, stirring occasionally, until golden. Stir in tomato mixture, oregano and capers. Simmer uncovered 15 minutes, stirring occasionally. Serve over pasta with pepper.

1 Serving

Calories 205 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Cholesterol 0mg
Sodium 220mg
Carbohydrate 41g (Dietary Fiber 3g)
Protein 6g

%DAILY VALUE: Vitamin a 14% Vitamin C 54% Calcium 2% Iron 12%

DIET EXCHANGES: 2 Starch, 2 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 237
Calories from Fat: 30

This Roasted Red Pepper Mostaccioli recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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