Ingredients

• 1 cup macaroni, dry
• 1/2 medium yellow onion
• 8 ounces low-sodium roasted red peppers
• 4 ounces pimentos
• 2 garlic cloves
• 1 tablespoon olive oil
• 4 ounces cream cheese
• Cooking spray

Preparation

1. Preheat the oven to 425° F. Spray an 8 x 11-inch baking dish with cooking spray.
2. Dice the onion, red peppers and pimentos. Mince garlic cloves. Cut cream cheese into cubes.
3. Bring a pot of water to a boil and add macaroni (do not add salt). Cook macaroni until about halfway done, about 5 minutes. Drain and return to the pot.
4. Heat olive oil in a small skillet and sauté the onion and garlic until fragrant and tender.
5. Combine all ingredients with the partially cooked macaroni. Pour into the baking dish.
6. Bake, uncovered, for 15 minutes. After 15 minutes remove baking dish from oven and mix until the cream cheese has thoroughly coated all the ingredients.
7. Place baking dish, uncovered, back into the oven and bake for another 10 minutes.
8. Serve hot immediately or refrigerate to enjoy later

Helpful hints

• Add diced chicken, ground beef, tofu or shrimp if a higher protein dish is desired.
• Add fresh basil as a garnish for some extra color and flavor, or play around with other herbs and spices to change it up!
• If you are in a rush skip sautéing the onions and garlic. Baking will bring out the flavors.
• To save time prep all the ingredients while waiting for the pasta to cook.
• Roasted red peppers are available prepared and jarred or you can make your own using fresh red peppers.