Roasted Red Pepper Pasta Bake

Name: Roasted Red Pepper Pasta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 300g pasta (penne or rigatoni); 2 large roasted red peppers (jarred or homemade); 250g ricotta cheese; 150g mozzarella cheese, grated; 100g feta cheese, crumbled; 1 onion, diced; 3 cloves garlic, minced; 1 tsp dried oregano; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Baking & Desserts

When I first stumbled upon the idea of a roasted red pepper pasta bake, I was immediately intrigued by the vibrant colors and rich flavors promised. After a few attempts in the kitchen, I found the perfect balance of creamy and tangy, paired with just the right amount of gooey cheese. This dish has become a family favorite, and it’s guaranteed to impress guests at any gathering. Serve it with a side salad or some crusty bread, and enjoy the compliments that follow!

Created by

Lucy Price

Last updated on 2026-01-15T13:07:27.432Z

Throughout my culinary journey, I’ve discovered that simplicity can often yield the most delightful results. Making this roasted red pepper pasta bake involves roasting the peppers to enhance their natural sweetness, creating a rich sauce that clings perfectly to the pasta. I remember the first time I tried it; the aroma that filled my kitchen was irresistible.

What really makes this dish stand out is the layering of flavors. I experimented with different types of cheese and finally settled on a combination of mozzarella and feta for a savory twist. The baking process allows the cheese to bubble and brown, creating a deliciously crusty top that contrasts with the creamy, tender pasta beneath.

        Why You'll Love This Recipe
        Rich roasted pepper flavor with a hint of smokiness
Creamy cheese combined with a crispy topping
Quick and easy to prepare, perfect for weeknight dinners
A guaranteed hit with both kids and adults

      

The Role of Roasted Red Peppers

Roasted red peppers add a deep, smoky flavor that elevates this pasta bake beyond the ordinary. Using jarred peppers saves time without sacrificing taste, but homemade roasted peppers bring an intense freshness. If you want to experiment, you can roast your own peppers by placing them directly over an open flame or under the broiler until the skin blisters and chars. Afterward, let them steam in a covered bowl to loosen the skin before peeling.

The sweetness of the roasted peppers balances the tang of the cheeses, making the dish harmonious in flavor. Selecting high-quality, sun-dried tomatoes could provide an unexpected twist if you want to try an alternative. They can contribute a different depth of umami while still complementing the creamy elements.

Cheese Choices and Texture

The combination of ricotta, mozzarella, and feta creates a delightful melt-in-your-mouth texture. Ricotta is excellent for its creaminess, while mozzarella melts beautifully, creating that lovely gooeyness. Feta, with its crumbly texture, adds a salty tang that contrasts nicely against the creaminess of the other cheeses. If you're looking for a lighter option, substitute part of the ricotta with cottage cheese, which will still yield a creamy consistency.

To ensure the top becomes crunchy and golden, feel free to add a layer of breadcrumbs mixed with olive oil before baking. This will add a wonderful crunch to each bite; just keep an eye on it during the last few minutes to prevent burning. A sprinkle of Italian seasoning can also enhance the flavor of the topping.

Ingredients

For the Pasta Bake

300g pasta (penne or rigatoni)
2 large roasted red peppers (jarred or homemade)
250g ricotta cheese
150g mozzarella cheese, grated
100g feta cheese, crumbled
1 onion, diced
3 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Olive oil for drizzling

Enjoy your Roasted Red Pepper Pasta Bake!

Instructions

Prepare the Pasta

Cook the pasta according to package instructions until al dente. Drain and set aside.

Make the Sauce

In a blender, combine the roasted red peppers, ricotta cheese, oregano, garlic, salt, and pepper. Blend until smooth.

Combine Ingredients

In a large mixing bowl, combine the cooked pasta, red pepper sauce, half of the mozzarella cheese, and half of the feta cheese. Mix well.

Assemble the Bake

Transfer the pasta mixture to a baking dish. Top with the remaining mozzarella and feta cheese. Drizzle with olive oil.

Bake

Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cheese is bubbly and golden brown.

Let it cool for a few minutes before serving.

Pro Tips

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

Make-Ahead Tips

This pasta bake can be prepared ahead of time, making it perfect for busy weeknights. You can assemble the entire dish, cover it tightly with foil, and store it in the refrigerator for up to 24 hours before baking. Just make sure to account for a slightly longer baking time if cooking straight from the fridge. Alternatively, you can freeze the assembled bake for up to three months.

When you're ready to bake from frozen, it's best to thaw it in the refrigerator overnight. However, if you're in a rush, you can bake it directly from the freezer; just increase the baking time by 10-15 minutes while keeping an eye on the cheese to ensure it doesn't burn.

Serving Suggestions

To showcase the vibrant flavors of this dish, I recommend serving it alongside a fresh green salad tossed with a lemon vinaigrette. The acidity from the dressing will cut through the richness of the pasta bake. Additionally, crusty bread or garlic knots make excellent accompaniments, perfect for dipping and savoring every bit of the sauce.

For a bit of an upgrade, consider adding sautéed vegetables such as spinach or zucchini into the pasta mixture before baking. This will not only enhance the nutritional content but also add an extra layer of flavor and texture to the dish, making every bite delightful.

Questions About Recipes

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

Yes, you can roast fresh red peppers in the oven at 450°F for about 30 minutes until charred, then peel and use them in the recipe.

→ Is there a vegetarian alternative to the cheese?

You can substitute the cheeses with plant-based cheese alternatives available at many grocery stores.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it up to the baking step, cover it, and refrigerate for up to 2 days before baking.

→ What should I serve with this pasta bake?

A simple green salad or garlic bread pairs wonderfully with this dish.