Creamy Roasted Pepper Cavatappi with Mozzarella &Amp; Crispy Panko

There’s nothing quite like a bubbling, soul-warming pasta dish to satisfy your carb cravings. This recipe brings together curly cavatappi and tender strips of roasted bell pepper, all cloaked in a luscious creamy tomato-herb sauce. Topped with fresh mozzarella and crispy panko breadcrumbs, then broiled to gooey, golden-brown perfection, this one-pan wonder is guaranteed to hit the spot.

Whether you’re cooking for a weeknight dinner or a cozy weekend meal, this dish is simple to prepare and packed with flavor. The combination of creamy Philadelphia cream cheese, tangy marinara and a hint of chili flakes creates a sauce that’s both rich and balanced. Serve it straight from the oven for maximum comfort.

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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 PHILADELPHIA® 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 400°F. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.
2. Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place cut sides down on a baking sheet. Roast on top rack until softened and lightly charred, 20-25 minutes. Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice. Heat broiler to high.
3. While bell pepper roasts, place 1 TBSP butter in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.
4. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside.
5. While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water, half the chives, a pinch of chili flakes and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes. Turn off heat; stir in cream cheese until melted and combined. Season with salt and pepper.
6. Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. (TIP: If pan isn’t ovenproof, transfer mixture now to a baking dish.) Sprinkle with mozzarella and panko. Broil on top rack until cheese melts and panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. Sprinkle with remaining chives and more chili flakes if desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

You can prepare the sauce and pasta separately, then combine and broil just before serving for best results.

What can I substitute for cream cheese?

Mascarpone or a dollop of heavy cream can be used for a similar creamy texture.