I don’t know what’s happening. Last time I blinked, it was the beginning of summer.
Now, the sun is setting earlier, the leaves are starting to change colors and there’s a faintly cool breeze and what’s this?? It’s AUGUST? Which means soon, it’s September, and then it’s time for going back to school and new pencils and notebooks and football games and hot apple cider and comfort food like these Creamy Rigatoni-Mushroom Pasta Stuffed Peppers
and… oh, well I guess it won’t be so bad after all.
Don’t get me wrong – I love summer. It’s my favorite season of them all. I can’t get enough of the sunshine, the fresh, abundant produce, lounging by the pool, not having to wear a sweater, then a sweater and legwarmers, then a sweater, legwarmers, a balaclava and a down jacket that heats up when I press a button… yeah, it’s nice.
But there is something to be said for the transition between summer and fall, especially when it comes to food. I start craving comfort food. I start dreaming of pasta. Then I want creamy pasta. Then I want creamy pasta in a roasted pepper. And that’s where this dinner comes in handy.
First, salt and pepper the peppers (ha) and drizzle on some olive oil. Roast the hollowed peppers and their tops (we keep those later for PRESENTATION, y’all) until they’re nice and soft and browned.
Meanwhile, cook the pasta and heat a large skillet on the stovetop. Add some onion and garlic (and take a moment to inhale the ridiculously intoxicating aroma) and cook until the onions are soft.
Now add the mushrooms and cook them until they’re soft, too.
Pour in some veggie broth and cook until slightly reduced, then remove from heat.
At this point, those peppers should be all nice and roasty toasty.
Stir in the creamy, mild Mascarpone cheese (my favorite part of the whole recipe)…
Until you’ve got a smooth and scrumptious-looking mushroom cream sauce.
Add the cooked pasta and shredded Italian cheese. Give yourself a steam facial while you’re at it.
Stir it all up into one comfy cozy pasta dish.
Stuff some of that pasta into the roasted peppers and top it off with more shredded cheese.
Broil the pasta stuffed peppers until the cheese is melted and golden brown.
And that’s it! If this dish is any indication of the upcoming season, I think we’ll be juuuuuuusst fiiiiine.
More Stuffed Pepper RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!