This delicious Roasted Red Pepper Pasta Bake comes together in about 30 minutes and one baking dish for a easy weeknight dinner that your family will love! Switch up the goodness by adding or substituting your favorite ingredients, it’s perfect for a little fridge clean-out or just a way to use up those odds and ends! It’s comforting, flavorful, and really a recipe you’ll want to keep handy during those busy nights when you just want to get dinner on the table without the fuss!
Ingredients Breakdown
Here’s what you’ll need:
12 oz pasta (penne or rotini)
2 cups roasted red peppers (jarred or homemade)
1 cup heavy cream
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)
Let’s Get Cooking!
Here’s how it’s done:
Preheat your oven to 375°F (190°C).
- Get that heat going so when you’re ready, you’re ready to bake!
Cook the pasta according to package instructions until al dente. Drain and set aside.
- Your pasta might take about 8-10 minutes but check the package! You want it slightly firm since it’s going to bake a bit longer later.
In a blender, combine roasted red peppers, heavy cream, garlic, salt, and pepper. Blend until smooth.
- This creamy sauce is going to be so good! You should smell the garlic, it’s seriously the best part!
In a large mixing bowl, combine cooked pasta, roasted red pepper sauce, and half of the mozzarella cheese. Mix well.
- Look at those colors! That sauce is going to coat every lovely piece of pasta.
Transfer the mixture to a greased baking dish and top with remaining mozzarella and Parmesan cheese.
- It’s looking delicious already. You’ll want to make sure it’s all spread out evenly in the dish!
Bake for 25-30 minutes or until the cheese is melted and bubbly.
- You got this! The oven will work its magic, and you’ll soon have something that smells incredible filling your kitchen.
Garnish with fresh basil if desired and serve warm.
- Oh, the flavor, you’ll want to dig right in!
Why I Love This Recipe
Okay, let me just say, this is my go-to recipe when I need to whip up something comforting yet quick. I’m a real sucker for creamy dishes, and this one definitely hits the mark! Plus, the versatility is insane, you really can use whatever you’ve got on hand. It’s a family favorite, and honestly? My kids actually ask for seconds. How many recipes can you say that about? The best part is, it’s not just delicious; making it always feels rewarding, too!
If you loved this Roasted Red Pepper Pasta Bake, be sure to check out my Crab-Stuffed Manicotti with Creamy Tomato Sauce, my Steak Fried Rice, or my Cattle Drive Casserole! Each one is a gem in its own way!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it super accessible for busy weeknights. When you’re juggling work, kids, and, let’s be real, life, you need meals that can keep up!
One Dish Wonder
Minimal cleanup required! Who doesn’t love that? Everything happens in one pot and then you just toss it into the oven. Less time washing dishes is definitely a win in my book!
Comfort Food
Loaded with tons of flavor, this pasta bake is just the kind of cozy dish you want on a chilly evening. It’s all creamy and satisfying like a warm hug.
Customizable
You can easily use whatever ingredients you have! Throw in some spinach if you’ve got some lingering in the fridge, or maybe some cooked chicken or sausage to spice things up. You do you!
Make-Ahead Friendly
Perfect for meal prep! What I love to do is make a batch at the beginning of the week, then you can store it in the fridge. Just pop it in the oven and you’re good to go!
Serving & Storage Tips
How to Serve This Roasted Red Pepper Pasta Bake
Serve this dish warm, straight from the oven! It pairs beautifully with a simple side salad and some crusty bread to soak up all that creamy sauce. A total dinner win!
Storage
Leftovers can stay fresh in an airtight container in the fridge for about 3-4 days.
Reheating Instructions
Warm it up in the oven at 350°F for about 15-20 minutes, or microwave in short bursts until heated through, just be cautious not to overdo it, or you’ll lose that delicious creaminess!
Freezer Friendly?
Yes! You can freeze portions of this delicious pasta bake. Just be sure to let it cool completely before transferring it to a freezer-safe container. It’ll be good for about 3 months in the freezer.
When you’re ready to enjoy it again, let it thaw overnight in the refrigerator, then bake as usual!
Pro Tips You Need to Know
Check the Pasta: Always taste-test your pasta as it cooks; al dente means just tender enough.
Boost the Flavor: If you want to kick it up a notch, add a sprinkle of crushed red pepper into the sauce for a little heat!
Mix It Up: Leftover roasted veggies? Toss ‘em in! It’ll only enhance the flavors and nutrition.
Cheese Choices: Feel free to play around with the cheeses! Perhaps a sprinkle of feta or goat cheese for an extra layer of flavor? Yum!
And, you know what? I could go on and on about this dish. It’s just ridiculously good and so versatile, really. You’ll want to keep this recipe in your back pocket because the next time you’re tired and just want to eat something comforting, you’ll have a fan-favorite ready to go. Trust me on this one!
So, there you have it. The Ultimate Roasted Red Pepper Pasta Bake. Enjoy, and remember, cooking should be about joy and creativity, let your kitchen turn into a little piece of your heart! For more Recipes Follow Us in our Pinterest.
Print
Roasted Red Pepper Pasta Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting roasted red pepper pasta bake that can be made in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
- 12 oz pasta (penne or rotini)
- 2 cups roasted red peppers (jarred or homemade)
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine roasted red peppers, heavy cream, garlic, salt, and pepper. Blend until smooth.
- In a large mixing bowl, combine cooked pasta, roasted red pepper sauce, and half of the mozzarella cheese. Mix well.
- Transfer the mixture to a greased baking dish and top with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil if desired and serve warm.
Notes
This recipe is customizable; feel free to add vegetables or proteins as needed. Leftovers can be stored in the fridge for 3-4 days and are freezer-friendly for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
