Roasted Red Pepper Pasta Bake

Name: Roasted Red Pepper Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 12 oz pasta (penne or rigatoni); 2 cups roasted red peppers, blended; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Baking & Desserts

I love whipping up this Roasted Red Pepper Pasta Bake when I crave something comforting yet vibrant. The combination of roasted peppers and pasta creates a delightful dish that's perfect for weeknight dinners. With just a few staple ingredients, this bake transforms into a cheesy, heavenly casserole that brings out the rich flavors of the peppers. It's easy to make and always a hit with family and friends, proving that simple can indeed be delicious.

Created by

Olivia Hayes

Last updated on 2026-01-15T12:52:08.149Z

When I first tried making Roasted Red Pepper Pasta Bake, I was amazed at how the roasted peppers added a depth of flavor that I hadn't anticipated. Baking it brings all the components together beautifully, and it creates a bubbly, cheesy top that you just can't resist. I learned that roasting the peppers beforehand enhances their natural sweetness and gives the dish a fantastic depth.

My secret to a perfect bake is to ensure the pasta is slightly undercooked before mixing it with the sauce. This way, it absorbs the sauce while baking and achieves the perfect texture. Plus, a sprinkle of fresh basil just before serving elevates the dish’s flavor even more.

        Why You Will Love This Recipe
        Rich roasted pepper flavor enhanced by creamy cheese
A delightful melty top that appeals to all ages
Quick to prepare and perfect for meal prep

      

The Role of Roasted Red Peppers

Roasted red peppers are the star of this dish, providing a sweet, smoky flavor that elevates the entire bake. When blended, they create a creamy base that mingles beautifully with the cheeses, resulting in a luscious sauce that clings to the pasta. For the best results, opt for jarred roasted peppers packed in water or oil, as they have a more concentrated flavor than fresh. If you have the time, roasting your own peppers can enhance that rich flavor further—just roast them over an open flame or in the oven until charred, then peel off the skins.

In addition to taste, roasted red peppers contribute vibrant color to the dish, making it visually appealing. When mixed with the cheeses, the bright hue provides a striking contrast to the cheesy topping, which turns golden brown as it bakes. This visual appeal is essential for inviting family and friends to the table, despite the comfort food vibe.

Cooking Pasta Perfectly

For the ideal pasta texture, it's crucial to cook the pasta until it's just al dente. Overcooking can lead to soggy pasta, while undercooking can leave it chewy. I recommend tasting the pasta a minute or two before the package's cooking time ends—it should be firm but not hard. After draining, be sure to toss the pasta with a splash of olive oil to prevent it from sticking while you prepare the sauce.

Remember that the pasta will continue to cook in the oven, so if it's slightly underdone, it will absorb some of the sauce and finish cooking beautifully. This technique ensures each bite is perfectly tender and avoids a mushy texture that can detract from the dish’s overall enjoyment.

Serving Up This Delight

While this Roasted Red Pepper Pasta Bake is a hearty meal on its own, you can elevate your dinner presentation by serving it with a simple side salad or crusty bread. A fresh salad with a citrus vinaigrette will balance the richness and cleanse the palate. For an extra touch, you might also sprinkle additional fresh basil on top before serving for a pop of freshness.

If you have leftovers, they can be stored in an airtight container in the fridge for up to three days, making it a fantastic meal prep option. To reheat, simply cover it with foil and warm in a 350°F oven until heated through, about 15-20 minutes, ensuring you don't dry out the cheese topping.

Ingredients

For the Pasta Bake

12 oz pasta (penne or rigatoni)
2 cups roasted red peppers, blended
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Fresh basil for garnish

Instructions

Prepare the Pasta

Cook the pasta in salted boiling water until it is al dente, about 8-10 minutes. Drain and set aside.

Make the Sauce

In a large bowl, mix together the blended roasted red peppers, ricotta cheese, minced garlic, red pepper flakes, salt, and pepper until well combined.

Combine and Assemble

Add the cooked pasta to the sauce and mix until the pasta is evenly coated. Pour the mixture into a greased baking dish and top with shredded mozzarella and Parmesan cheese.

Bake

Preheat your oven to 375°F (190°C). Bake the pasta dish for 20-25 minutes, until the cheese is golden and bubbly.

Serve

Once baked, let it cool for a few minutes, garnish with fresh basil, and serve!

Pro Tips

For an extra kick, add some crumbled feta cheese on top before baking. Leftovers can be refrigerated and reheated for a quick meal.

Ingredient Substitutions

If you're looking for a lighter version of this pasta bake, you can substitute part of the ricotta with non-fat Greek yogurt. This will maintain the creamy texture while reducing the overall fat content. Additionally, if you're lactose intolerant, consider using almond or soy cheese for the mozzarella and Parmesan cheese; they melt well and can still provide a pleasant texture.

For those avoiding gluten, you can easily swap traditional pasta for gluten-free varieties such as brown rice or chickpea pasta. Just keep in mind the cooking times may vary, so adjust your cooking accordingly to ensure perfect doneness.

Variations to Try

Feel free to diversify the flavor profile by adding sautéed vegetables like spinach, zucchini, or mushrooms into the sauce. These vegetables not only add nutrition but also incorporate additional textures. For a protein boost, consider mixing in cooked chicken or Italian sausage for a heartier dish that the meat lovers in your life will appreciate.

For a spicy kick, experiment with spicy sausage or extra red pepper flakes, adjusting to your personal heat preference. Adding fresh herbs like oregano or thyme to the sauce mixture can also enhance the dish, infusing it with fragrant flavors that complement the roasted red peppers beautifully.

Make-Ahead Tips

This dish is perfect for make-ahead meals. Prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When you're ready to serve, simply preheat the oven and bake—there's no need to thaw. Just add a few extra minutes to the baking time as it will be starting from a cooler temperature.

For freezing, consider assembling the dish but leave the cheese topping off until you’re ready to bake. Wrap the unbaked pasta bake tightly in plastic wrap and foil to prevent freezer burn. It can last in the freezer for up to three months; just remember to let it thaw completely in the refrigerator before baking.

Questions About Recipes

→ Can I use store-bought roasted red peppers?

Yes, store-bought roasted red peppers work perfectly in this recipe.

→ What type of pasta works best?

Penne or rigatoni are ideal for this bake, but you can use any pasta you like.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it a day in advance and store it in the refrigerator before baking.

→ Is there a gluten-free option?

Yes, you can use gluten-free pasta to make this recipe suitable for gluten-sensitive individuals.