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Seafood Suggestion: Simply Seafood® tilapia, cod, snapper
You've got to love a meal that finishes in the oven. It offers a chance to relax and feel human again after a busy day. This casserole requires almost no preparation, so while you're waiting for the pasta to cook, toss together a salad or fresh vegetables to steam.
If you are using an alternate fish rather than sole, you may need to cut it in thin pieces so you can arrange it in an even layer over the pasta.
Preheat the oven to 350ºF. Bring 2 quarts of water to a boil in a large pan. Stir in the pasta and 1 teaspoon salt, if desired. Boil uncovered until the pasta is tender, 8 –to 10 minutes; drain well. Put the pasta in a large bowl and stir in the pesto. Slice the peppers into thin strips and stir them into the pasta along with the mozzarella, 2 tablespoons of the Parmesan, olives and capers.
Spray the bottom and sides of a 2- to 2 1/2 quart casserole dish with nonstick cooking spay. Spoon half of the pasta mixture into the casserole dish. Rinse the sole fillets and pat dry. Layer the fish evenly over the pasta and drizzle with the lemon juice. Spoon the remaining pasta over the fish and sprinkle with the remaining Parmesan. Cover and bake 30 to 35 minutes, until the fish is nearly opaque in center. Uncover and bake until the cheese is golden, 5 to 10 minutes longer. Cut into servings and carefully lift ach out with a wide spatula.
Servings per recipe: 4 to 6
Nutrition Facts:
Cal. 524 / Total fat 20g / Sat. 8g / Chol. 74mg / Sdm. 598mg / Carbo. 45g / Prot. 38g / Om-3 .2g