Roasted Pepper & Mozz Cavatappi Bake
with Crispy Panko & Chives
- Milk
- Wheat
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-herb sauce. It’s topped off with fresh mozzarella and crispy panko before being broiled to gooey, golden-brown perfection. Yep, this one-pan wonder is guaranteed to satisfy all your carby cravings. (We’re all about making dreams come true.)
1 unit
Bell Pepper
4 ounce
Fresh Mozzarella
()
1 unit
Marinara Sauce
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
()
6 ounce
Cavatappi Pasta
()
2 tablespoon
Cream Cheese
()
¼ ounce
Chives
Olive Oil
Butter
()
Salt
Pepper
• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.
• Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down. • Roast on top rack until softened and lightly charred, 20-25 minutes.
• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, 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, 1⁄2 cup water (3⁄4 cup for 4 servings), half the chives, 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; stir in cream cheese until melted and combined. Season with salt and pepper.
• Once bell pepper is done roasting, remove from oven and let cool slightly. Transfer bell pepper to a cutting board, then thinly slice. • Heat broiler to high. Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Sprinkle pasta mixture with mozzarella and panko. Broil until cheese melts and panko is golden brown, 2-4 minutes. (Watch carefully to avoid burning!)
• Sprinkle pasta bake with remaining chives and as much remaining chili flakes as you like. Serve family style or divide between plates.
- Flavor: Many loved the creamy tomato-herb sauce, while some found it bland; adding garlic or Italian seasoning boosted flavor 🍲.
- Ease of prep: Quick and easy to make, with simple instructions; some found roasting peppers added extra time.
- Suggestions: Consider adding protein like chicken or sausage; try toasting panko separately for better crunch.
- Leftovers: Makes plenty for two meals; some found it less appealing reheated the next day.
- Texture: Fresh mozzarella adds a gooey, indulgent touch; a few found it became chewy when melted.
- Vegetables: Some wished for more veggies; adding zucchini or mushrooms enhanced the dish.
