When it’s grey outside and you’re craving something cosy, this creamy tomato and roasted red pepper pasta bake hits the spot. It’s rich, cheesy, and full of Mediterranean warmth but made with simple cupboard ingredients. Perfect for family dinners or a lazy Sunday evening.
Ingredients (Serves 4–6)
For the sauce:
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1 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, crushed
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2 roasted red peppers (from a jar or freshly roasted)
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1 tin (400g) chopped tomatoes
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2 tbsp tomato purée
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1 tsp dried basil or oregano
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½ tsp chilli flakes (optional)
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100ml double cream or crème fraîche
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Salt & black pepper
For the pasta:
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300g rigatoni or penne
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100g grated mozzarella
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50g grated cheddar or parmesan
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A handful of fresh basil (optional, for topping)
Method
Step 1- Cook the pasta. Bring a large pan of salted water to the boil. Cook the pasta for 2 minutes less than the packet says (it’ll finish cooking in the oven). Drain and set aside.
Step 2 – Make the sauce. Heat olive oil in a large frying pan. Add the onion and cook for 5–6 minutes, until soft and translucent. Add the garlic and cook for another minute. Stir in the chopped tomatoes, tomato purée, red peppers, herbs, and chilli flakes. Simmer for 10 minutes, stirring occasionally.
Step 3 – Blend and enrich. Use a hand blender (or transfer to a jug blender) to blitz the sauce until smooth. Return to the pan and stir in the cream. Taste and season with salt and pepper.
Step 4 – Combine and bake. Preheat your oven to 190°C (170°C fan). Mix the pasta with the sauce, then pour into an ovenproof dish. Top with mozzarella and cheddar. Bake for 20–25 minutes, until golden, bubbling, and deliciously crisp on top.
Step 5 – Serve and enjoy. Garnish with fresh basil or a sprinkle of black pepper. Serve with a green salad or garlic bread for a proper comfort-food feast.
