Roasted Red Pepper Veggie Pasta Bake

Name: Roasted Red Pepper Veggie Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz pasta (penne or fusilli); 2 large red bell peppers; 1 small onion, chopped; 2 cloves garlic, minced; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1/2 tsp crushed red pepper flakes (optional); 2 tbsp olive oil

Highlighted under: Clean Healthy Meals Recipes

I absolutely love making this Roasted Red Pepper Veggie Pasta Bake because it’s a fantastic way to use up leftover vegetables and it’s bursting with flavor. The smoky sweetness of the roasted red peppers combined with the creamy cheese creates a comforting dish that warms the soul. Plus, it’s easy to throw together on a busy weeknight and is always a crowd-pleaser at gatherings. Just toss everything together, bake, and watch your family devour it with smiles on their faces!

Created by

Amelia Roberts

Last updated on 2026-01-21T18:17:34.042Z

When I first made this Roasted Red Pepper Veggie Pasta Bake, I was surprised by how quickly it came together. Roasting the peppers intensifies their flavor, and blending them into a creamy sauce gave this dish a luxurious texture. I remember thinking what a great way to sneak in some extra veggies during a pasta night!

To make it truly memorable, I added some fresh herbs right before serving. The bright notes from basil and parsley balanced perfectly with the rich, cheesy pasta. It’s a simple but effective tip that takes this dish to the next level.

Why You'll Love This Recipe
Smoky and sweet flavor from roasted red peppers
Creamy texture that captures every bite
Versatile dish perfect for veggies of any season
Easily customizable with your favorite cheeses

Enhancing the Flavor Profile

The star of this dish is undoubtedly the roasted red peppers, which lend a rich, smoky flavor. When roasting, keep an eye on the peppers—ideally, you'll want the skins charred and blistered, which can take around 20-25 minutes. This caramelization deepens the pepper’s natural sweetness and intensity, enhancing the overall flavor of your pasta bake. For an added kick, consider blending in some sun-dried tomatoes or a splash of balsamic vinegar into the sauce for an extra layer of flavor.

The balance between creaminess and acidity in this recipe stems from the combination of ricotta and mozzarella cheeses. Ricotta provides a light, airy texture, while mozzarella creates that gooey, melty quality we all love. If you’re aiming to lighten the dish, consider using low-fat ricotta. On the flip side, for those who enjoy a stronger flavor, feel free to substitute some of the mozzarella with fontina or gouda—it’ll introduce a delightful depth.

Make-Ahead and Storage

This Roasted Red Pepper Veggie Pasta Bake is an excellent candidate for make-ahead meals. You can prepare the entire dish, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. When ready to cook, you may need to extend the baking time by 5-10 minutes, allowing it to heat through thoroughly. This efficient prep saves time on busy weeknights and makes it perfect for serving to guests on a relaxed evening.

If you end up with leftovers, which is unlikely given how delicious this dish is, they can be stored in an airtight container in the fridge for up to three days. Reheating can be done in the microwave or in the oven; if using the oven, cover it with aluminum foil to prevent drying out, heating until warmed through (about 15 minutes at 350°F). This dish also freezes beautifully, so don’t hesitate to double the recipe for easy meals in the future—just freeze before baking and cook directly from frozen when needed.

Variations and Customizations

This pasta bake is incredibly versatile, allowing you to incorporate seasonal veggies into the mix. Spinach, zucchini, or artichokes are great additions that can provide color and nutrition. Just sauté them until slightly softened before mixing them in with the pasta. If you prefer a vegan version, substitute ricotta with silken tofu blended with nutritional yeast for an equally creamy texture and flavor without the dairy.

For those who crave extra spice, toss in some sliced jalapeños or a handful of fresh spinach tossed with chili flakes before baking. Alternatively, you can make it a heartier meal by adding grilled chicken or Italian sausage into the mix for some protein. Just remember to adjust your cooking times accordingly, especially if adding raw meats, ensuring they are cooked through before serving.

Ingredients

Gather the following ingredients to get started on this delightful pasta bake:

Ingredients

12 oz pasta (penne or fusilli)
2 large red bell peppers
1 small onion, chopped
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
2 tbsp olive oil

Now that you have gathered your ingredients, it's time to cook!

Instructions

Follow these simple steps to prepare your Roasted Red Pepper Veggie Pasta Bake:

Roast the Red Peppers

Preheat your oven to 425°F (220°C). Cut the red peppers in half, remove the seeds, and place them cut side down on a baking sheet. Drizzle with olive oil and roast for 20 minutes until the skins are charred and the peppers are tender.

Cook the Pasta

While the peppers are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

Once the peppers have cooled slightly, remove the skins and blend them in a food processor with ricotta cheese, garlic, oregano, salt, and pepper until smooth.

Combine and Bake

In a large mixing bowl, combine the cooked pasta, roasted pepper sauce, and half of the mozzarella cheese. Mix well and transfer to a baking dish. Top with the remaining mozzarella and Parmesan cheese. Bake for 15 minutes until bubbly and golden.

Serve

Let the bake cool for a few minutes before serving. Enjoy with a sprinkle of fresh herbs if desired!

Dig into this hearty and delicious pasta bake!

Pro Tips

For an extra layer of flavor, consider adding sautéed zucchini or spinach to the pasta mixture. This recipe is also a great base for experimenting with different cheeses based on your preferences.

Ingredient Spotlight: Red Bell Peppers

Red bell peppers are not just visually stunning; they also pack a nutritional punch. Rich in vitamins A and C, they boost your immune system while adding natural sweetness to your dishes. When selecting peppers, look for ones that feel firm and heavy for their size—this indicates they are fresh. Avoid any that are shriveled or have dark spots, as these could indicate overripeness or decay.

If you happen to have extra roasted peppers, they can be stored in a jar covered with olive oil and kept in the refrigerator for up to a week. They offer versatility and can be used in salads, sandwiches, or as a topping on pizzas. Try adding a few slices on top of your pasta bake before it goes into the oven for an aesthetically pleasing and delicious touch.

Troubleshooting Common Issues

It's essential to ensure the pasta is cooked al dente before mixing with the sauce. Overcooking pasta can lead to a mushy texture once baked, affecting the overall quality of the dish. If you accidentally cook it too long, try reducing the baking time by a few minutes and keep a close watch to avoid further mushiness.

If you find your bake is not as cheesy or creamy as anticipated, consider adding an extra layer of cheese on top just before the final few minutes of baking. You could also mix in a bit of cream or milk to the ricotta blend for a richer sauce. Always adjust seasonings to suit your taste before baking to enhance the dish's flavor profile.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! Any pasta shape will work, just adjust cooking times as needed.

→ Is this recipe gluten-free?

You can use gluten-free pasta to make it suitable for those with gluten sensitivities.

→ Can I make this dish ahead of time?

Yes! You can assemble it a day in advance, cover, and refrigerate. Just bake it right before serving.

→ What can I substitute for ricotta cheese?

Cream cheese or cottage cheese can be great alternatives if you're looking for a different flavor or texture.