Creamy Shrimp and Cavatappi Bake with Roasted Peppers and Crispy Panko

There’s something magical about a bubbling, golden-brown pasta bake fresh from the oven. This creamy shrimp and cavatappi bake delivers all the comfort you crave, with curly pasta, tender shrimp and sweet roasted bell peppers enveloped in a luscious tomato-herb sauce. A topping of fresh mozzarella and buttery panko breadcrumbs broils to crispy, gooey perfection.

Best of all, this dish comes together in one pan (or a baking dish) with minimal fuss. Whether you’re feeding the family or meal-prepping for the week, this satisfying bake is sure to become a favorite. Serve it straight from the oven for an irresistible dinner that hits all the right notes.

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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

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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; remove the stem and seeds. Thinly slice the chives. Tear the fresh mozzarella into bite-size pieces.
2. Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down. Roast on the top rack until softened and lightly charred, 20-25 minutes.
3. Meanwhile, place 1 tablespoon butter in a small microwave-safe bowl; microwave until just melted, about 30 seconds. Stir in the panko breadcrumbs and season with salt. Set aside.
4. Once the water is boiling, add the cavatappi to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside. While the pasta cooks, rinse the shrimp under cold water and pat dry with paper towels. Season all over with salt and pepper. Heat a drizzle of cooking oil in a large, preferably ovenproof pan over medium-high heat. Add the shrimp in a single layer; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off the heat; transfer the shrimp to a plate. Wipe out the pan.
5. In the same pan (or another large ovenproof pan), heat the marinara sauce, ½ cup water, half the chives, a pinch of chili flakes and a big pinch of salt over medium-high heat. Bring to a boil, then reduce the heat to medium. Simmer until slightly thickened, 3-5 minutes. Turn off the heat; stir in the cream cheese until melted and combined. Season with salt and pepper.
6. Once the bell pepper is done roasting, remove from the oven and let cool slightly. Transfer the bell pepper to a cutting board and thinly slice. Preheat the broiler to high. 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 pasta mixture evenly with the torn mozzarella and the panko mixture. Broil until the cheese melts and the panko is golden brown, 2-4 minutes, watching carefully to avoid burning. Stir the cooked shrimp into the pasta mixture.
7. Sprinkle the pasta bake with the remaining chives and as many remaining chili flakes as you like. Serve family style or divide among plates.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

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.

Can I make this dish ahead of time?

You can assemble the bake (without broiling) up to a day ahead. Cover and refrigerate, then broil just before serving.