Quick and easy one pan-roasted red pepper cheesy pasta. This is a great dish to make when you need to cook a meal in a rush that is filled with flavor and comfort food.
You can make this all in one dish!
I love one-pan meals where all I have to do is throw all the ingredients into one baking dish. And I am not kidding this dish is so easy to make all you need to do is add the ingredients to this baking dish and mix it up. You don't even have to precook the pasta! I know it sounds crazy but I promise this works.
So you toss the dry pasta in a mix of dried herbs, basil, oregano, rosemary, parsley, and olive oil. Then submerge it into the water with a mix of artichoke, salty olives, and tangy pepperoncini. This dish has so much flavor. It is DELICIOUS!
Today I felt like I needed a warm cheesy pasta dish that was comforting and easy to bake. Baked pasta dishes are a staple in my kitchen because a baked dish can last the week in the fridge. This dish will leave you with leftovers for DAYS. Or you can make this for a dinner party and it will be a huge hit plus you can make it ahead of time!
Roasted Red Peppers
Roasted red peppers are one of my favorite vegetables to eat and I love mine extra charred. Unfortunately, I have to compromise on how charred the peppers can be because my partner does not like them charred. When I was a kid, I use to saute red peppers in a pan to crisp them up and have them as an after-school snack. Roasted red peppers are so sweet, juicy and of course, have that great crunch to them.
Herb Overload
This baked cheesy pasta dish is filled with so many great herbs! The best part is that they are all dried herbs so you don't have to go out and buy them fresh. I used dried basil, parsley, oregano, and rosemary however, feel free to switch it up. The herbs in this dish bring out a great flavor to the pasta mixture. If you are like and you love cooking with herbs you will love this dish. It is absolutely DELICIOUS!
A few tips to success:
Cheeses - I used fresh-cut mozzarella and parmesan cheese however, any combination of your favorite cheese will work great here. You can even mix in cheddar cheese if you prefer. I l added the cheese on top of the pasta however, for an even distribution of cheese feel free to mix it in with the noodles.
Sauce or no sauce - I kept this dish sauceless so that the herbs and the oils could be the star ingredients. You can add tomato sauce if you prefer a saucy combination
Olives & pepperoncini - This adds a nice tangy vinegar flavor but I know not everyone likes these so feel free to leave them out. If you do you will need to add extra salt and pepper to the herb mixture.
Artichokes - These add an extra veggie in the pasta bake and I love artichokes. You can leave these out if you prefer or substitute them with sun-dried tomatoes.
Fresh basil - I love cooking with fresh basil and topping off my dishes with fresh herbs. The basil gives off a fresh flavor and makes the dish look pretty. If you don't have fresh basil feel free to leave it out.
Check out how to make this dish in the video below:
Roasted Red Pepper Cheesy Pasta
Serving size: 8
Total Time: 1 hour and 35 minutes
Source: Adapted from halfbakedharvest
1 pound penne pasta (1 box)
1 15 ounces can artichokes, chopped
2-3 red peppers, sliced
1 cup cherry tomatoes, sliced
1/3 cup olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon red pepper flakes
1/2 teaspoon black pepper
a pinch of salt, optional
1/4 cup kalamata olives, chopped
2 tablespoons pepperoncini, chopped
3 cups of water
1/2 cup parmesan cheese, grated
1 1/2 cups mozzarella cheese, shredded
Step 1: Preheat the oven to 400 degrees. Take out a 9x16 baking dish.
Step 2: Add 1/3 cup of olive oil into a 9x13 inch baking dish. Add in the dish the dried basil, oregano, parsley, rosemary, and a pinch each of red pepper flakes, and pepper. Mix in the chopped olives and pepperoncini. You can mix in a pinch of salt if the olives are not very salty. I found my olives provided to have enough salt so I did not add any extra salt. Toss the dry pasta into the oil mixture and make sure the pasta gets fully coated in the oil. Pour over 3 cups of water. Push down on the pasta to ensure the pasta is fully submerged.
Step 3: Add on top the chopped artichokes and sliced cherry tomatoes. Topped with mozzarella and parmesan cheese, then layer on the bell peppers.
Step 4: Bake for 45 minutes or until peppers are browned. You can broil the dish at the end to get an extra crispy top. After baking top with fresh basil and parmesan cheese.
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