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Roasted Pepper Cavatappi Milano
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Roasted Pepper Cavatappi Milano

Roasted Pepper Cavatappi Milano

with Fresh Mozz, Crispy Panko & Chives

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.)


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

Total Time35 minutes
Prep Time5 minutes


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


Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




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.


Medium Pot
Baking Sheet
Small Bowl
Large Pan



• 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.

Roast Bell Pepper

• 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.

Mix Panko

• 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.

Cook Pasta

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

Simmer Sauce

• 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.

Finish & Serve

• 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.

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