Creamy Cavatappi Pasta Bake with Roasted Red Peppers and Mozzarella

There’s something magical about a bubbly, golden-brown pasta bake that makes any day feel cozy. This dish combines curly cavatappi pasta with tender strips of roasted bell pepper, all enveloped in a creamy tomato-basil sauce. Topped with fresh mozzarella and buttery panko breadcrumbs, then broiled to perfection, it’s a one-pan wonder that satisfies all your carb cravings.

Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is simple to prepare and packed with flavor. The roasted peppers add a smoky sweetness, while the creamy sauce and gooey cheese create an irresistible combination. Serve it straight from the oven for a comforting meal that everyone will love.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 400°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve the bell pepper lengthwise and remove the stem and seeds. Pick the basil leaves from the stems and roughly chop or tear them. Tear the fresh mozzarella into bite-sized pieces.
2. Toss the bell pepper halves on a baking sheet with a drizzle of olive oil each; season with salt and pepper. Arrange them cut-side down. Roast until softened and lightly charred, 20-25 minutes. Remove from the oven and let cool slightly. Transfer to a cutting board and thinly slice. Turn the broiler to high.
3. While the bell pepper roasts, place 1 tablespoon of butter in a small microwave-safe bowl and microwave until just melted, about 30 seconds. Stir in the panko breadcrumbs and a pinch of salt. Set aside. (For 4 servings, use 2 tablespoons of butter.)
4. Once the water is boiling, add the cavatappi pasta and cook until al dente, 9-11 minutes. Drain and set aside.
5. While the pasta cooks, heat a large, preferably ovenproof pan over medium-high heat. Add the marinara sauce, ½ cup of water, half of the basil, a pinch of chili flakes and a big pinch of salt; stir to combine. Bring to a boil, then reduce the heat to medium. Simmer until slightly thickened, 3-5 minutes. Turn off the heat and stir in the cream cheese until melted. Season with salt and pepper to taste.
6. Stir the sliced bell pepper and cooked cavatappi into the sauce. If needed, add a splash more water until the pasta is thoroughly coated. Season with salt and pepper. Sprinkle the torn mozzarella and the panko mixture evenly over the top. Broil on the top rack until the cheese has melted and the panko is golden brown, 2-4 minutes. Sprinkle with the remaining basil and more chili flakes if desired. Serve immediately. (Tip: If your pan is not ovenproof, transfer the mixture to a baking dish before adding the mozzarella and panko.)

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The panko may lose crispness.

Can I make this dish vegetarian?

This recipe is already vegetarian. For a vegan version, use dairy-free cream cheese, mozzarella and butter substitutes.