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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.
Shared notes will appear here.
Everyday Cooking
Italian
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Roasted red pepper mozzarella cavatappi pasta in a white bowl, creamy marinara sauce with melted mozzarella and chopped green onions.
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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.

Kitchen Tools:

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.
 
Make it yours
  • 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.
 
At the table

My notes:

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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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