This red pepper tomato pasta bake is a delicious and comforting dish that is perfect for a weeknight dinner. The combination of red peppers, tomatoes, and pasta creates a flavorful and hearty bake that the whole family will enjoy. It is easy to make and requires just a few simple ingredients. Whether you are a fan of pasta or looking for a vegetarian option, this recipe is sure to become a favorite in your household.
Ingredients
- 2 red bell peppers
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz penne pasta
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Directions
- Preheat the oven to 375°F (190°C).
- Roast the red bell peppers directly over a gas flame or under the broiler until charred all over. Place them in a ziplock bag or a covered bowl for 10 minutes. This will make it easier to remove the skin. Peel, seed, and thinly slice the peppers.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant.
- Add the diced tomatoes, tomato sauce, dried basil, dried oregano, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 10 minutes.
- Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Add the sliced roasted red peppers to the skillet and stir them into the sauce.
- In a large baking dish, combine the cooked penne pasta and the red pepper-tomato sauce. Mix well to ensure the pasta is coated evenly.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the pasta.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves.
- Serve hot and enjoy!
