Best 5 Red Pepper Tomato Pasta Bake Recipes

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Indulge in a culinary delight with our delectable Red Pepper Tomato Pasta Bake, a symphony of flavors that will tantalize your taste buds. This hearty and comforting dish is a perfect blend of roasted red peppers, juicy tomatoes, savory herbs, and tender pasta, all enveloped in a rich and creamy sauce. Experience the perfect harmony of textures and flavors in every bite.

Additionally, discover a treasure trove of other mouthwatering recipes within this article. Embark on a culinary journey with our flavorful One-Pot Lemon Garlic Butter Shrimp Scampi, a quick and easy meal bursting with zesty lemon and fragrant garlic. For a taste of the Mediterranean, try our authentic Greek Lemon Potatoes, crispy and tangy with a delightful herbal aroma. Transport yourself to Italy with our classic Spaghetti Aglio e Olio, a simple yet exquisite combination of garlic, olive oil, and chili flakes. And for a sweet treat, indulge in our decadent Chocolate Lava Cakes, featuring a warm, gooey chocolate center that will satisfy your sweet cravings.

Here are our top 5 tried and tested recipes!

SPICY RED PESTO PASTA



Spicy Red Pesto Pasta image

Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup drained jarred, oil-packed sun-dried tomatoes (about 3 1/2 ounces), roughly chopped
1/2 cup coarsely chopped walnuts (a scant 2 1/2 ounces)
3 tablespoons double-concentrated tomato paste (or 1/3 cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
1/2 cup drained chopped, jarred roasted red peppers (about 4 ounces)
1 1/2 ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

Steps:

  • Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
  • Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
  • Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
  • Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
  • Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
  • Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
  • Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
  • Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

PASTA WITH PEPPER AND TOMATO SAUCE



Pasta With Pepper and Tomato Sauce image

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, green shoots removed, minced
1 1/2 pounds red peppers, cut in large dice
1 1/4 to 1 1/2 pounds tomatoes, cut in wedges
1 sprig fresh basil
Salt
freshly ground pepper to taste
1 pound spaghetti
Freshly grated Parmesan or ricotta salata for serving

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
  • Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
  • Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
  • Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams

ROASTED RED PEPPER AND TOMATO PASTA SAUCE



Roasted Red Pepper and Tomato Pasta Sauce image

My own creation after many trials and errors. The key here is the roasted garlic; it really gives the recipe a robust flavour. The result is a sweet, lovely and flavourful sauce.

Provided by KitchenKelly

Categories     Sauces

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 head garlic
1 tablespoon olive oil
1 (16 ounce) can diced tomatoes (undrained)
1 large red bell pepper
1 pinch red pepper flakes (optional)
1 teaspoon sugar
1/2 teaspoon balsamic vinegar
1 teaspoon cornstarch
1 dash salt, to taste

Steps:

  • Preheat oven to 375°F.
  • Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
  • Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
  • Place whole red pepper in dish and place in oven.
  • Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
  • Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
  • Meanwhile, pour can of diced tomatoes in blender.
  • Add balsamic vinegar, salt, sugar and red pepper flakes.
  • Squeeze cloves out of garlic head (you can leave the skins on).
  • Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
  • Place pepper in blender.
  • Puree mixture until blended.
  • Stir in cornstarch.
  • Heat up on stove when ready to eat or store in container and freeze for later.

Tips:

  • Use ripe, flavorful tomatoes: This will give your pasta bake the best flavor. If you can, use homegrown or farmer's market tomatoes.
  • Roast the red peppers before adding them to the pasta bake: This will enhance their flavor and make them slightly smoky.
  • Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good one. Look for a cheese that melts well and has a flavorful taste.
  • Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. If you overcook it, it will become mushy.
  • Let the pasta bake rest for a few minutes before serving: This will allow the flavors to meld and the pasta to set.

Conclusion:

This red pepper tomato pasta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover pasta and vegetables. With its vibrant colors and flavorful ingredients, this pasta bake is sure to be a hit with your family and friends.

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