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.)
Ingredients
1 unit
Bell Pepper
4 ounce
Fresh Mozzarella
(Contains: Milk)
1 unit
Marinara Sauce
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
¼ ounce
Chives
Not included in your delivery
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy tomato sauce; some found it a bit bland and suggested adding garlic or Italian seasoning 🍲.
- Ease of prep: Customers appreciated how quick and easy this dish was to make, with simple steps and minimal chopping.
- Suggestions: Consider adding protein like chicken or sausage; roasting extra peppers or including other veggies for more flavor.
- Leftovers: Several mentioned it reheated well, with some saying it tasted even better the next day.
- Texture: The crunchy panko topping was a hit; some found the mozzarella chunks didn't melt evenly.
Reviews from our home cooks
The meal was savory, with fresh mozzarella, salty hints, a light crunchy topping due to the panko. The sauce was good and did not taste like a can or jar. Unfortunately, there were no instructions on the online recipe to cook or when to add the ground turkey. I improvised and it came out great.
Good concept. I learned early on to only use half the bag of cavatappi. Otherwise, the meal is too pasta heavy. This is not a good main course meal. It needs more - squash, sliced asparagus, or artichoke hearts, etc. Maybe some veggies on the side (asparagus) rather than in the cavatappi mix. Definitely needed garlic, oregano, and basil.
Due to the amount of time needed to roast the peppers, I was easily able to make the pasta, and then the sauce using the same pot. No need to dirty an extra pan for the sauce. The dish was delicious though!
Another pasta dish that turned out great. The flavor of the roasted peppers really made this dish!
So good. We used jarred roasted peppers because I like red peppers more than yellow. The fresh mozzarella made this dish!
If roasted pepper is in the title, I would expect more pepper. Only one pepper didn't seem like enough or I felt like another vegetable would have been nice
The sauce was a little acidic, added a dash of sugar, seemed to help. I wish the peppers were thoroughly roasted or already roasted and packaged 🤷🏻♀️
The pepper really makes this extra special. I found this easier than making a baked ziti - using one pot that goes in the oven was terrific!
Tasty. Would prefer shredded cheese because the torn pieces did not distribute. If I ordered again, I would shred the mozz myself.
Loved it. The mozzarella and panko made it great. Cavatappi pasta is one of my faves too
