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This Cheesy Roasted Pepper Bake is the ultimate comfort food, blending smoky roasted vegetables with creamy cheeses and tender pasta. The roasted pepper and tomato sauce, combined with melted mozzarella and Gouda, creates a luscious dish perfect for cozy dinners. It’s easy to make and even easier to love!
Ingredients
- 5 pointed peppers
- 100g cherry tomatoes
- 1 shallot (quartered)
- 3 garlic cloves (whole, unpeeled)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 400g pasta (e.g., penne or rigatoni)
- 1 cup reserved pasta water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 handful baby spinach (roughly chopped)
- 100g mozzarella (shredded)
- 50g Gouda cheese (grated)
Instructions
Roast the Vegetables
- Preheat your oven to 200°C (390°F).
- Place the pointed peppers, cherry tomatoes, shallot, and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 20–25 minutes until the vegetables are soft and slightly charred.
Prepare the Sauce
- Remove the roasted garlic from its skin. Blend the roasted peppers, tomatoes, shallot, and garlic with 1 cup of reserved pasta water until smooth.
- Stir in the dried oregano and basil to infuse the sauce with herbs.
Cook the Pasta
- Drain, reserving 1 cup of the pasta water.
Assemble the Bake
- Toss the cooked pasta with the roasted vegetable sauce until evenly coated. Stir in the baby spinach and half of the mozzarella.
- Transfer the mixture to a baking dish. Sprinkle the remaining mozzarella and all the Gouda cheese over the top.
Bake and Serve
- Preheat your oven to 190°C (375°F). Bake the pasta for 15–20 minutes until the cheese is golden and bubbly.
- Serve warm with a side salad or crusty bread for a complete meal.
Notes
- Make it Spicy: Add chili flakes or roasted chili peppers for a spicy kick.
- Protein Option: Include cooked chicken, shrimp, or tofu for extra protein.
- Cheese Swap: Use Parmesan or cheddar if you prefer different flavors.
- Gluten-Free: Substitute with gluten-free pasta to accommodate dietary needs.
Nutritional Information (Per Serving)
Calories: 470
Fat: 17g
Carbohydrates: 55g
Protein: 18g
Fiber: 7g
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