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Overhead shot of red pepper pasta in a white dish with basil leaves
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Cheesy Pasta Bake with Roasted Peppers

This cheesy pasta bake is a vegetarian feast! It's so easy to make with a flavourful roasted red pepper sauce and mozzarella topping. Try this recipe for your next simple family dinner.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 526kcal
Author Amy Fulwood

Ingredients

  • 300 g Pasta
  • 1 480g jar Roasted Red Peppers drained
  • 50 g Parmesan grated
  • ½ teaspoon Chilli Flakes
  • 2 tablespoon Olive Oil
  • 2 cloves Garlic crushed
  • 150 g Mozzarella
  • Salt and Pepper
UK Measures - US Measures

Instructions

  • Heat oven to 200°C/400°. Cook the pasta according to packet instructions in salted water.
  • While the pasta cooks put the roasted peppers, parmesan and chilli flakes in a food processor and blend until smooth. With the blender still running drizzle in the olive oil then season to taste.
  • In a large bowl toss the pasta with the sauce then place in a baking dish and top with torn mozzarella. Bake for 10-15 minutes until browned.

Notes

Nutrition information is an estimate and will vary depending on the ingredients used.

Nutrition

Calories: 526kcal | Carbohydrates: 63g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 2087mg | Potassium: 382mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 56.3mg | Calcium: 405mg | Iron: 2.2mg