Creamy Cavatappi with Roasted Peppers, Mozzarella and Crispy Panko

There’s something magical about a pasta dish that’s both comforting and elegant. This creamy cavatappi with roasted bell peppers, fresh mozzarella and a crispy panko topping delivers on all fronts. The curly pasta holds onto the rich tomato-herb sauce, while the roasted peppers add a smoky sweetness. Topped with gooey mozzarella and golden panko, every bite is a delight.

Best of all, this dish comes together in one pan (or a baking dish) with minimal fuss. Whether you’re cooking for family or impressing guests, this recipe is sure to become a favorite. Serve it with a simple green salad for a complete meal.

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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

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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.
2. Halve the bell pepper lengthwise and remove the stem and seeds. Thinly slice the chives. Tear the fresh mozzarella into bite-size pieces.
3. Rub each bell pepper half with a drizzle of olive oil and season with salt and pepper. Place them cut-side down on a baking sheet. Roast on the top rack until softened and lightly charred, 20-25 minutes. Remove from the oven and let cool slightly, then transfer to a cutting board and thinly slice. Turn the broiler to high.
4. While the pepper roasts, place 1 tablespoon butter in a small microwave-safe bowl and microwave until just melted, about 30 seconds. Stir in the panko and season with salt.
5. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Drain and set aside.
6. Heat a large ovenproof pan over medium-high heat. Add the marinara sauce, 1/2 cup water, half the chives, a pinch of chili flakes and a big pinch of salt. Stir to combine and bring to a boil, then reduce the heat to medium and simmer until slightly thickened, 3-5 minutes. Turn off the heat and stir in the cream cheese until melted and combined. Season with salt and pepper.
7. Stir the sliced bell pepper and drained cavatappi into the pan with the sauce. If the sauce seems too thick, add a splash of water. Season with salt and pepper. If your pan is not ovenproof, transfer the mixture to a baking dish. Sprinkle the mozzarella and panko evenly on top.
8. Broil until the cheese melts and the panko is golden brown, 2-4 minutes, watching carefully to avoid burning. Sprinkle with the remaining chives and more chili flakes if desired. Divide among plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

You can prepare the roasted peppers and sauce ahead, but broil the assembled dish just before serving for the best texture.

How do I store leftovers?

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