Roasted Red Pepper Pasta Bake

Roasted Red Pepper Pasta Bake



Prep Time: 25 Min

​Cook Time: 1 Hr 5 Min

 

1. In a medium sized pot, add the EVOO and set to medium heat. Once heated, add the onions, celery, and carrot as well as the red pepper flakes. Season with ½ Tsp. sea salt and pepper and cook 5 minutes stirring occasionally.

 

1. Add the roasted red pepper and continue cooking 3 minutes slowly chipping away at the pepper to break it down. Pour in the tomatoes, cover, and reduce heat to medium low. Simmer 20 – 25 minutes.

 

1. Remove the sauce from the heat and add the fresh basil & oregano. Use an immersion blender to puree the sauce until all chunks are blended and sauce is rich. Return the pot to the stovetop, cover, and leave on low heat until needed.

 

1. Bring a large pot of cold water to a boil on medium high heat. Once boiled, season liberally with salt and add the pasta. Cook the past 6 – 8 minutes until al dente. (Watch it carefully to avoid overcooking!) Strain the pasta.

 

1. Preheat oven to 375 F.

 

1. Add the pasta back to the pot and pour the sauce over the noodles. Stir to combine everything until all noodles are coated.

 

1. Pour half the pasta in to a 3 qt. baking dish coated with cooking spray. Level it out and sprinkle half the parmesan / mozzarella over the layer. Pour the remaining pasta over top and sprinkle on the remaining mozzarella.

 

1. Cover and bake 15 minutes.

 

1. Remove cover, sprinkle on the remaining parmesan and return to the oven uncovered for another 15 minutes.

 

1. Remove from oven and sprinkle on the fresh basil OR dab the squeezey basil sporadically across the dish.

 

1.  Serve and ENJOY!

                 Grocery List

• ¼ C EVOO
• 1 large Yellow Onion, diced
• 1 Carrot, peeled and diced
• 1 stalk Celery, diced
• 1 Roasted Red Pepper
• 1 Tsp. Red Pepper Flakes
• 798ml can Diced Tomatoes
• 10 Fresh Basil Leaves
• 1 sprigs worth Fresh Oregano
• Sea Salt / Pepper
• 6 – 10 Dabs Squeezey Basil OR 1 Tbsp. Chopped Fresh Basil
• 1 ½ C Mozzarella, shredded
• 1/3 C Grated Parmesan