Roasted Pepper & Mozz Gluten-Free Fusilli Bake
with Fresh Pasta, Crispy Panko & Chives
- Wheat
- Milk
- Eggs
Gluten-free fusilli is tossed in a creamy marinara sauce with roasted, lightly charred bell pepper, then broiled with torn fresh mozzarella and butter-toasted panko until golden and bubbling. A pinch of chili flakes adds gentle heat, while fresh chives finish the dish with a mild, oniony brightness. It's a satisfying baked pasta that comes together in about 40 minutes.
Ingredients
14 ounce
Marinara Sauce
ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
¼ ounce
Chives
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Chili Flakes
1 unit
Bell Pepper
4 ounce
Fresh Mozzarella
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) 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 gluten-free fusilli to pot. Cook, stirring occasionally, until al dente, 3-4 minutes. Drain.
While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water (¾ 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 gluten-free fusilli 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 to a baking dish now.)
Sprinkle pasta mixture with mozzarella and panko. Broil until cheese melts and panko is golden brown, 2-4 minutes. (TIP: Watch carefully to avoid burning.)
Sprinkle pasta bake with remaining chives and as many remaining chili flakes as you like. Serve family style or divide between plates.
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