This Creamy Tomato & Roasted Red Pepper Pasta Bake is warm, comforting, and full of autumn colour – perfect for cosy evenings, easy to make ahead of time, and is ideal for sharing.
Ingredients
For the sauce:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 red peppers (roasted – see below or use jarred, drained)
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 100ml double cream (or oat cream for vegan)
- 1 tsp balsamic vinegar
- Salt and freshly ground black pepper
For the pasta bake:
- 350g rigatoni or penne pasta
- 100g mozzarella, torn (or vegan mozzarella)
- 50g Parmesan or vegetarian hard cheese, grated
- Handful of fresh basil or parsley, chopped
Method
Step 1 – Roast the peppers (if not using jarred). Preheat oven to 220°C. Slice the peppers in half, remove seeds, and place cut side down on a baking tray. Roast for 20 minutes, until skins blister and blacken slightly. Place in a bowl, cover with cling film, and peel skins off once cooled.
Step 2 – Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente (1–2 minutes less than the packet suggests). Drain, reserving ½ cup of the pasta water.
Step 3 – Make the sauce. Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes, until soft. Stir in garlic, smoked paprika, and oregano. Add tomato purée and cook for another minute. Add roasted peppers, chopped tomatoes, and balsamic vinegar. Simmer gently for 10 minutes. Blend until smooth (use a blender or stick blender), then stir in the cream. Season with salt and pepper to taste.
Step 4 – Combine and bake. Toss the cooked pasta with the sauce, adding a splash of pasta water if needed to loosen. Pour into a greased baking dish. Scatter mozzarella and Parmesan over the top. Bake at 200°C for 20–25 minutes, until golden and bubbling.
Step 5 – Serve and let rest for 5 minutes before serving. Sprinkle with chopped basil or parsley and drizzle a little olive oil over the top.
