Red Pepper Tomato Pasta Bake Recipes

TOMATO AND RED PEPPER PASTA BAKE

Tomato and red pepper pasta bake image

A cross somewhere between baked ziti and pasta alla vodka, this dish is a cinch to put together, endlessly adaptable, and incredibly comforting. Fresh...

Provided by Kelley Robinson

Number Of Ingredients 16

Ingredients

4 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 bulb fennel, diced (optional)
2 teaspoons kosher salt
1 teaspoon red pepper flakes
2 teaspoons dried oregano
6 cloves garlic, minced
2-3 sprigs of thyme (optional)
1 (28 ounce) can tomatoes (sauce, crushed, diced, or whole peeled tomatoes all work)
2 teaspoon sugar
1 pound short pasta like fusilli or penne
1/2 cup heavy cream
8 ounces mozzarella, shredded or torn
handful of grated parmesan

Steps:

Cook 1 pound of pasta for 2 minutes less than the lowest time on the package directions. It will continue cooking when it bakes so we want it to be slightly undercooked here. Drain and rinse in cold water to stop the cooking, set aside.
Add one (28 ounce) can tomatoes, about one can worth of water and 1 teaspoon of sugar. If using whole tomatoes crush with the back of a large spoon or spatula. Bring sauce to a simmer and let cook, stirring frequently until sauce has thickened, about 20 minutes. Taste the sauce and adjust seasoning if needed.
Bake for 25 minutes at 375° F, then broil for 3-5 minutes until the top is brown and blistered.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

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