Roasted Red Pepper Pasta Bake

Name: Roasted Red Pepper Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300g pasta (penne or rigatoni); 2 cups roasted red peppers (jarred or homemade); 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon dried Italian herbs; Salt and pepper, to taste; Fresh basil, for garnish

Highlighted under: Baking & Desserts

I absolutely adore this Roasted Red Pepper Pasta Bake! It's a dish that brings amazing flavors together in a comforting, cheesy embrace. The creamy, roasted red pepper sauce melds beautifully with the pasta, creating a delightful fusion that keeps everyone coming back for seconds. Whether I’m cooking for a casual family dinner or for friends gathered around, this recipe has become a favorite. Plus, it's incredibly simple to prepare, making it the perfect weeknight meal that feels special.

Created by

Lila Morgan

Last updated on 2026-01-15T13:28:10.888Z

When I first attempted to make this Roasted Red Pepper Pasta Bake, I was amazed at how simple and flavorful it turned out. The combination of roasted red peppers with garlic creates a rich sauce that envelops the pasta perfectly. By adding a touch of cream, the sauce not only enhances the flavor but also results in a beautiful, velvety texture.

One tip that I discovered is to blend the roasted red peppers until very smooth—this ensures that every bite is creamy and well-coated. Baking it until the cheese is bubbly transforms this dish into a comforting meal that feels indulgent without being overly complex.

        Why You'll Love This Recipe
        Creamy roasted red pepper sauce bursting with flavor
Cheesy topping that creates a crispy, golden layer
Quick and easy preparation for a satisfying meal

      

Mastering the Red Pepper Sauce

The key to a rich and creamy roasted red pepper sauce lies in the quality of your peppers. If using jarred peppers, opt for those packed in oil for a more intense flavor. If you choose to roast your own, take the time to char the skins completely; this adds a delightful depth. Once roasted, blend the peppers with heavy cream until the mixture is velvety and smooth. If you want an extra kick, feel free to add a pinch of red pepper flakes during blending.

Garlic is essential for rounding out the flavor. Be sure to mince it finely to avoid any raw garlic taste. You can sauté the minced garlic briefly in a pan with some olive oil before adding it to the blender, which develops a sweeter, more rounded flavor profile. I often add a squeeze of lemon juice at the end for brightness; this can balance the richness of the cream and cheese beautifully.

Achieving the Perfect Bake

When layering the pasta and sauce, ensure that the pasta is thoroughly coated with the sauce. This ensures even moisture distribution during baking and prevents dry spots. Use a spatula to fold the pasta and sauce gently, avoiding the mushy texture that can result from overmixing. Transferring the pasta to a baking dish should be done carefully; if you prefer a crustier top, spread the pasta in a thin layer rather than piling it too high.

Baking at 375°F (190°C) over 20 minutes typically yields the best results. Keep an eye on the cheese as it melts; it should become bubbly and develop golden edges. If you notice that the top is browning too quickly, covering it loosely with foil can help. Once removed from the oven, allow the dish to cool slightly for about 5 minutes. This resting period not only makes serving easier but also helps the cheese set a little and enhances the overall texture.

Ingredients

For the Pasta Bake

300g pasta (penne or rigatoni)
2 cups roasted red peppers (jarred or homemade)
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried Italian herbs
Salt and pepper, to taste
Fresh basil, for garnish

Instructions

Steps

Cook the Pasta

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a blender, combine the roasted red peppers, heavy cream, garlic, Italian herbs, salt, and pepper. Blend until smooth and creamy.

Combine and Layer

In a large bowl, mix the cooked pasta with the red pepper sauce until fully coated. Transfer to a baking dish and sprinkle the mozzarella and Parmesan cheeses on top.

Bake

Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and golden brown. Remove and let cool for a few minutes before serving.

Serve

Garnish with fresh basil before serving. Enjoy your delicious and creamy Roasted Red Pepper Pasta Bake!

Pro Tips

For an extra kick, consider adding crushed red pepper flakes to the sauce or topping the bake with additional spices before serving.

Storage and Make-Ahead Tips

If you're considering making this dish ahead of time, it's easy to prepare and store. You can assemble the pasta bake earlier in the day, cover it tightly with plastic wrap, and refrigerate. When you are ready to bake it, remove the wrap and let it sit at room temperature for about 15-20 minutes before placing it in the preheated oven. This helps to ensure even cooking throughout the dish.

For leftovers, store in an airtight container in the refrigerator for up to 3 days. When reheating, use the oven rather than the microwave for the best texture. Cover with foil to prevent the cheese from browning too quickly, and bake at 350°F (175°C) until heated through, approximately 15-20 minutes.

Serving Suggestions and Variations

This Roasted Red Pepper Pasta Bake pairs beautifully with a fresh green salad or garlic bread. For added protein, consider mixing in cooked chicken or sautéed spinach, which complements the dish’s flavors while adding nutritional value. To jazz it up further, you might sprinkle some freshly cracked black pepper or extra herbs on top before serving.

While this recipe is delightful as is, feel free to experiment with different cheeses. A blend of gouda and cheddar can create a unique flavor experience, or substituting a low-fat cream cheese can make it lighter. For vegan options, look for plant-based cheeses and substitute the cream with cashew cream or coconut milk, ensuring you modify seasoning accordingly.

Questions About Recipes

→ Can I use fresh red peppers instead of roasted ones?

Yes, but you will need to roast them first for optimal flavor.

→ What type of pasta works best for this recipe?

Penne or rigatoni works best, but you can use any pasta shape you prefer.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble it the night before and just bake it before serving.

→ How can I make this recipe vegetarian?

This recipe is already vegetarian, just ensure any cheese used is rennet-free if you want it to be entirely vegetarian!