Roasted Red Pepper Mozzarella Pasta
Roasted red pepper blended into creamy marinara, tossed with pasta, and topped with melted mozzarella. Simple, rich, and finished in the oven.
Servings: 2
Ingredients:
- 8 oz short pasta, cavatappi, fusilli, or penne
- 18 oz marinara sauce
- 3 tbsp cream cheese
- 1 large red bell pepper
- 2 garlic cloves, minced
- 1 tbsp olive oil
- ⅔ cup water
- 5 oz fresh mozzarella, cut into bite-size pieces
- 2 green onions, thinly sliced
- ¼ tsp crushed red pepper
- Salt, to taste
- Black pepper, to taste
Method:
Start Cooking- Preheat oven to 400°F.
- Cut the red bell pepper in half and remove seeds and stem. Place cut-side down in a baking dish. Lightly coat with oil, season with salt and black pepper, and roast for 20–25 minutes until softened and lightly charred.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 30 seconds until fragrant.
- Add marinara sauce and ⅔ cup water. Stir in half of the green onions, salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer for 3–5 minutes.
- Turn off heat and stir in cream cheese until fully melted and smooth.
- Slice the roasted red pepper into thin strips and add to the sauce along with the cooked pasta. Toss to combine.
- Transfer to the same baking dish and top with mozzarella.
- Broil for 4–5 minutes until the cheese is melted and lightly golden.
- Sprinkle with the remaining green onions. Serve warm. Bon appétit.
Notes:
From the kitchen
- If using an oven-safe skillet, you can go straight from stovetop to broiler.
- Tear mozzarella instead of cutting for a softer melt.
- Add pasta water instead of plain water if you want a silkier sauce.
- Add cooked chicken or ground beef for protein.
- Use burrata instead of mozzarella for a richer finish.
- Blend the roasted pepper into the sauce for a smoother texture.
- Add spinach at the end for a quick veggie boost.
- Serve hot with a green salad or garlic yogurt on the side.
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Nutrition:
Calories: 857 kcal | Carbohydrates: 107 g | Protein: 36 g | Fat: 33 g | Saturated Fat: 15 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 12 g | Cholesterol: 78 mg | Sodium: 1742 mg | Potassium: 1269 mg | Fiber: 9 g | Sugar: 16 g | Vitamin A: 3933 IU | Vitamin C: 97 mg | Calcium: 460 mg | Iron: 5 mg
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Red bell pepper
WHY WE LOVE IT
Sweet, soft, and slightly smoky when roasted. It adds depth to the sauce without making it heavy.
A LITTLE STORY
Red bell peppers are fully ripened green peppers. As they mature, they become sweeter and develop a richer flavor, which is why they’re especially good for roasting and blending into sauces.
DID YOU KNOW?
Red bell peppers contain more vitamin C than oranges and bring natural sweetness without added sugar.