Korean-Style Baked Pasta
A creamy baked pasta dish filled with a mixture of sautéed tomatoes, bell peppers, and melted cheese, topped with a crispy rice crust and served with a side of spicy lettuce salad.
- Prep
- 20 min
- Cook
- 35 min
- Total Time
- 55 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Asian
Ingredients
- 2lbstomatoes, diced
- 2cupsmozzarella cheese, shredded
- 2mediumbell peppers, diced
- 1cupshort-grain rice, cooked
- 16ozspenne pasta, cooked
Step-by-Step
- 1
Preheat the oven to 375°F. Cook the penne pasta according to package instructions, drain and set aside.
10m375°F - 2
In a large skillet, sauté the diced tomatoes and bell peppers over medium heat until softened, about 8-10 minutes. Season with salt and pepper.
10mmedium heat - 3
In a large mixing bowl, combine the cooked penne, sautéed tomatoes and peppers, and 1 cup of the shredded mozzarella cheese. Mix well.
5m - 4
Transfer the pasta mixture to a 9x13 inch baking dish. Spread the remaining 1 cup of shredded mozzarella cheese evenly over the top.
5m - 5
In a small bowl, mix the cooked rice with 2 tablespoons of olive oil until well coated. Spread the rice mixture evenly over the top of the cheese layer.
5m - 6
Bake the Korean-style baked pasta in the preheated oven for 20-25 minutes, or until the rice topping is crispy and the cheese is melted and bubbly.
20m375°F - 7
Serve the baked pasta hot, with a side of spicy lettuce salad.
5m