This recipe swaps out the standard marinara typically paired with pasta for a sweet roasted bell pepper sauce, ricotta, and basil. Get the recipe now.
- 1 pound tube-shaped pasta, such as rigatoni or penne
- 12 ounces roasted red peppers (homemade or jarred), drained
- 2/3 cup plus 2 tablespoons grated parmesan cheese (about 2 1/2 ounces), divided
- 2 large cloves garlic, peeled
- 1 teaspoon coarse salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Pinch crushed red pepper flakes
- 1/2 teaspoon dried Italian seasoning
- 1/3 cup plus 1 tablespoon olive oil, divided
- 1/2 cup part-skim ricotta cheese, divided
- 1 1/2 cups grated low-moisture mozzarella cheese, divided
- 1/4 cup packed fresh basil leaves, divided
- Preheat the oven to 350°F. Cook the pasta according to the package directions, drain, and return to the pot off-heat.
- Meanwhile, add the roasted red peppers, 2/3 cup parmesan cheese, garlic, salt, black pepper, red pepper flakes, and Italian seasoning to a food processor. Pulse until smooth, about 30 seconds, and then scrape down the sides. Pulsing as you pour, slowly drizzle in 1/3 cup olive oil until the sauce comes together and reaches a thick consistency. Season to taste with salt and pepper if necessary.
- Pour the red pepper sauce over the pasta along with 1/4 cup of the ricotta, 1 cup of the mozzarella, and half of the basil leaves. Stir to coat.
- Spread the pasta into a 9-by-11-inch baking or casserole dish and evenly dollop the remaining ricotta over the top. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons parmesan, and then drizzle with the remaining tablespoon of olive oil.
- Bake until the cheese is melted and lightly golden brown, about 8-10 minutes. Divide the pasta among plates and evenly garnish with the remaining basil leaves, gently torn to release their essential oils.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Casserole
Keywords: roasted red pepper, mozzarella, ricotta, Italian