Stuffed Pepper with Pasta

Arrabbiata is a classic Italian spicy tomato sauce that I make from fresh tomatoes, garlic, chilli, and good extra virgin olive oil. I use orecchiette ('little ears') pasta, which retains a firm texture. Alongside, I serve a roasted pepper stuffed with Italian-style ratatouille featuring sunflower seeds, raisins, and olives. Enjoy!

tomatoes, aubergine, courgette, cherry tomatoes, tomato, white onion, spinach, garlic, red pepper, fresh basil, kalamata olives, chilli flakes, raisins [sulphites], sunflower seeds, Parmesan cheese [milk], Pecorino Romano DOP [milk], orecchiette pasta [gluten], balsamic vinegar [sulphites], pepper and salt, sunflower oil.

Allergens: gluten, koemelk, sulfiet.

MicrowaveMarleen's choice

Heat the pasta and the stuffed pepper loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the pasta and the stuffed pepper covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy130,7 kcal

Fat4,46 g

of which saturated1,27 g

Carbohydrates16,22 g

Dietary fibre1,82 g

Protein5,32 g

Salt0,4 g

Average weight: 540 g

Last on the menu on 8 October 2026. View current menu →

Stuffed Pepper with Pasta

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