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Cavatappi Milano

Cavatappi Milano

with Roasted Bell Pepper, Fresh Mozzarella & Basil

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No matter the weather, it’s impossible not to daydream about a bubbly, soul-warming pasta dish. Well, folks, that dream is now a reality. This delicious dish has curly cavatappi and tender strips of roasted bell pepper cloaked in a creamy tomato-basil sauce. It’s topped off with fresh mozzarella and panko breadcrumbs before being broiled to gooey, golden-brown perfection. Yep, this one-pan wonder is guaranteed to satisfy all carby cravings. (We’re all about making dreams come true.)


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

4 ounce

Fresh Mozzarella


14 ounce

Marinara Cup

1 teaspoon

Chili Flakes

¼ cup

Panko Breadcrumbs


6 ounce

Cavatappi Pasta


2 tablespoon

Cream Cheese


½ ounce


Not included in your delivery

Kosher Salt


2 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber6 g
Protein22 g
Cholesterol65 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Halve bell pepper lengthwise; remove stem and seeds. Pick basil leaves from stems; roughly chop or tear leaves. Tear mozzarella into bite-size pieces.


• Toss bell pepper halves on a baking sheet with a drizzle of olive oil each; season with salt and pepper. Arrange cut sides down. Roast until softened and lightly charred, 20-25 minutes. • Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice. • Heat broiler to high.


• While bell pepper roasts, add 1 TBSP butter to a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and salt. • 4 SERVINGS: Use 2 TBSP butter.


• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Drain and set aside.


• While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water, half the basil, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes. • Turn off heat and stir in cream cheese until melted. Season with salt and pepper.


• Stir sliced bell pepper and cavatappi into sauce. If needed, add more water a splash at a time until pasta is thoroughly coated in sauce. Season with salt and pepper. Sprinkle with mozzarella and panko. • Broil on top rack until cheese has melted and panko is golden brown, 2-4 minutes. • Sprinkle with remaining basil and more chili flakes if desired. Serve. • TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish before sprinkling with mozzarella and panko.