Stuffed Pepper with Pasta

This is yesterday's meal, just as delicious and £1 cheaper! Arrabbiata is a classic Italian spicy tomato sauce, which I make from fresh tomatoes, garlic, chilli, and good extra virgin olive oil. I use orecchiette ('little ears') pasta, which retains a firm texture. Accompanying this is a roasted pepper stuffed with Italian-style ratatouille, sunflower seeds, raisins, and olives. Enjoy! Packed per person in sustainable disposable packaging.

Tomatoes, cherry vine tomatoes, white onion, aubergine, courgette, tomato, spinach, garlic, yellow pepper, fresh basil, kalamata olives, chilli flakes, raisins, sunflower seeds, Parmesan cheese, Pecorino Romano DOP, orecchiette pasta, balsamic vinegar, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, sulfiet.

Microwave

Heat the pasta and the stuffed pepper loosely covered for 3-4 minutes.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the pasta and the stuffed pepper covered with an ovenproof plate or aluminium foil for 15-20 minutes. Disposable containers cannot go in the oven; transfer to an oven dish.

Energy130,7 kcal

Protein5,32 g

Fat4,46 g

of which saturated1,27 g

Carbohydrates16,22 g

Dietary fibre1,82 g

Salt0,4 g

Average weight: 540 g