Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The roasted bell peppers and kalamata olives, found in our Intermediate Pantry on the following pages, make the marinara sauce come alive. Try substituting any kind of Italian cheeses in place of the mozzarella and Parmesan--provolone and Romano in particular.

Recipe by Cooking Light April 2001

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Yield:
4 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Combine first 5 ingredients in a medium saucepan. Bring to a simmer over medium heat, and cook 10 minutes, stirring sauce occasionally. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange the polenta slices over the sauce, and spread remaining sauce over polenta. Sprinkle with cheeses. Bake casserole at 350° for 20 minutes or until bubbly.

Nutrition Facts

221 calories; calories from fat 28%; fat 6.9g; saturated fat 3.5g; mono fat 2g; poly fat 0.7g; protein 10.8g; carbohydrates 31.3g; fiber 2.7g; cholesterol 15mg; iron 2.4mg; sodium 800mg; calcium 232mg.
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