Description
A delicious and comforting roasted red pepper pasta bake that can be made in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 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