Skillet Roasted Red Pepper Pasta Bake
 
 
An easy skillet roasted red pepper pasta bake topped with crispy breadcrumbs and creamy pockets of mozzarella cheese.
Yield: 6 servings
Ingredients
  • 1 lb cavatappi
  • 1 lb roasted red peppers, thinly sliced
  • 24 oz jarred tomato sauce
  • ½ cup water
  • ¼ cup half and half
  • pinch of red pepper flakes
  • ½ cup basil, thinly sliced
  • 8 oz fresh mozzarella, cut into ½-inch cubes
  • ½ cup panko
  • 2 tbsp olive oil
Instructions
  1. Heat oven to 400F.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, according to package directions. Drain and set aside.
  3. While the pasta is cooking, heat a large ovenproof skillet over medium-high heat. Add the roasted red peppers, tomato sauce, water, half and half, red pepper flakes, and basil to the skillet. Bring to a boil and then lower heat to medium. Simmer for 10 minutes. Season to taste with salt and black pepper.
  4. Add the drained pasta to the pot with the sauce and stir to combine. Top with the mozzarella cubes.
  5. In a small bowl, stir together the panko and olive oil. Sprinkle over the top of the pasta.
  6. Place in the oven and bake for 13-15 minutes, or until the breadcrumbs are golden and the cheese has melted. Allow to rest for 5 minutes before serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2022/01/skillet-roasted-red-pepper-pasta-bake.html