Roasted Pepper Cavatappi Milano

Name: Roasted Pepper Cavatappi Milano with Fresh Mozz, Crispy Panko & Chives
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 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; ¼ ounce Chives; 2 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with Fresh Mozz, Crispy Panko & Chives

Recipe Development TeamPublished on March 01, 2022

Get Free Steak + 10 Free Meals

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.)

Tags:

Veggie

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

4 ounce

Fresh Mozzarella

(Contains: Milk)

14 ounce

Marinara Cup

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

2 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories810 kcal

Fat34 g

Saturated Fat16 g

Carbohydrate102 g

Sugar21 g

Dietary Fiber6 g

Protein23 g

Cholesterol65 mg

Sodium1010 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.

Utensils

•Medium Pot

•Baking Sheet

•Small Bowl

•Strainer

•Large Pan

Instructions

• 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. • Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice. • Heat broiler to high.

• While bell pepper roasts, 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, 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.

• 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 with mozzarella and panko. • Broil until cheese melts and panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Sprinkle with remaining chives and more chili flakes if desired. Divide between plates and serve.