Creamy Roasted Bell Pepper Cavatappi with Mozzarella and Basil

There’s something magical about a bubbling, golden-brown pasta dish that warms you from the inside out. This creamy roasted bell pepper cavatappi is exactly that-a comforting, one-pan meal that feels like a hug in a bowl. Curly cavatappi pasta is tossed with tender strips of roasted bell pepper in a rich tomato-basil sauce, then topped with fresh mozzarella and crispy panko breadcrumbs. A quick broil transforms it into a gooey, irresistible masterpiece.

This recipe is perfect for busy weeknights when you crave something hearty but don’t want a mountain of dishes. The combination of sweet roasted peppers, creamy sauce and melty cheese is guaranteed to satisfy all your carb cravings. Plus, it comes together in just 35 minutes-so you can have a restaurant-quality meal on the table with minimal effort.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven’s broiler to high. Bring a large pot of salted water to a boil. Cook cavatappi according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, cut the bell pepper into thin strips. In a large oven-safe skillet, heat a drizzle of oil over medium-high heat. Add bell pepper strips and cook until slightly charred and tender, about 5-7 minutes.
3. Reduce heat to medium. Stir in marinara sauce, cream cheese and chili flakes. Cook, stirring, until cream cheese is melted and sauce is smooth. Season with salt and pepper to taste.
4. Add the cooked cavatappi to the skillet and toss to coat in the sauce. If the sauce seems thick, add a splash of reserved pasta water to loosen it.
5. Tear fresh mozzarella into small pieces and distribute evenly over the pasta. Sprinkle panko breadcrumbs on top.
6. Place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown. Watch carefully to avoid burning.
7. Remove from oven and let cool slightly. Roughly chop the basil and sprinkle over the top before serving.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish vegetarian?

It is already vegetarian! The ingredients include no meat, just dairy and vegetables.