Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

• 12 oz red cherry tomatoes
• 4 cloves garlic
• red bell pepper
• olive oil
• salt and pepper
• 1 medium yellow onion diced
• 1/4 cup chopped Italian parsley
• 1/2 cup sun dried tomatoes diced
• 2 TBS pesto
• 1 TBS Italian Seasoning Mix
• 1/2 lb pasta
• 4 oz fresh mozzarella cheese diced
• 2 TBS fresh grated Parmesan cheese
• chopped Italian parsley to garnish

Preheat oven to 400 degrees
Place whole tomatoes, garlic and whole red pepper into cast iron skillet, drizzle with olive oil, season with salt and pepper.  Roast in oven for 20-25 minutes until tomatoes pop and garlic is soft.  Remove tomatoes and garlic to cool.  Continue roasting red pepper 15 minutes, remove from oven and place in a brown paper bag, close bag to allow pepper to steam. 
In same skillet saute onions, parsley and Italian Seasoning mix until onions are soft and golden.  Add roasted tomatoes, garlic, pesto and sun dried tomatoes, simmer.
Cook pasta according to package directions, drain.
Remove red pepper from bag, remove skin, stem and seeds cut into thin slices.
Stir cooked pasta into sauce, layer peppers on top, sprinkle with fresh mozzarella and Parmesan cheese.
Return pan to oven until cheese is melted and bubbly.  Garnish with Italian parsley, enjoy!