6 large red bell peppers, sliced
1 medium onion, sliced
1 (10.5 ounce) can tomato paste
2 quarts boiling water
1 (18 ounce) can crushed tomatoes
1 (14.5 ounce) can whole peeled tomatoes, drained and salt and pepper to taste
1 (1 pound) loaf fresh pasta, cooked and drained except for juice
5 cups warm water
1 pound dry bread cubes
8 ounces shredded Cheddar cheese, divided
6 green onions, chopped
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place peppers and onions in a Dutch oven rack or baking sheet. Roast for 2 hours; chop the pink and raw onion next. Season peppers and onions with salt and pepper to taste. Bake 15 to 20 minutes, or until onions are soft and the skin is nearly cooked. Serve immediately.