Baked Pasta With Tomato Red Pepper And Sweet Italian Sauce Recipes

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RED PEPPER TOMATO PASTA BAKE



Red Pepper Tomato Pasta Bake image

One-pan, great-tasting dish you will make again and again! You'll be nibbling long before it gets to the table! Thank you Lord for another great recipe.

Provided by Sherylynn Booth

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 50m

Yield 8

Number Of Ingredients 17

4 ½ cups ziti pasta
3 cups ground beef
1 ½ tablespoons butter
1 cup sliced onion
1 cup chopped red bell peppers
1 small stalk celery, chopped
4 teaspoons chopped garlic
1 ½ Thai chiles, chopped
1 cup marinara sauce
1 cup milk
1 tablespoon cream cheese, softened
1 tablespoon Sriracha sauce
1 tablespoon sour cream
½ tablespoon tomato paste
salt and ground black pepper to taste
3 eggs
1 ½ cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
  • Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
  • Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
  • Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
  • Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
  • Bake in the preheated oven until set, 20 to 30 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 54.6 g, Cholesterol 130.8 mg, Fat 21 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 10.3 g, Sodium 448.8 mg, Sugar 6.4 g

SPAGHETTI WITH SWEET RED PEPPER SAUCE



Spaghetti with Sweet Red Pepper Sauce image

Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.

Provided by Moody

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 cup chopped red onion
3 sweet red peppers, seeded,chopped
1 1/3 cups vegetable stock
salt
fresh ground pepper
3/4 lb spaghetti or 3/4 lb spaghettini
1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
1 large lemon, grated zest of
freshly grated parmesan cheese

Steps:

  • Heat oil and butter in large nonstick skillet over medium high heat.
  • Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
  • Add stock, salt and pepper.
  • Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
  • Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
  • Cook pasta in large pot of boiling salted water until al dente.
  • Drain well and add to sauce in skillet.
  • Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
  • Transfer to large serving bowl and sprinkle with lemon zest.
  • Serve with cheese and pass the peppermill.

Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13

PASTA WITH ROASTED RED PEPPER SAUCE



Pasta with Roasted Red Pepper Sauce image

This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon red wine vinegar
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
Hot cooked pasta

Steps:

  • In a blender, combine the first eight ingredients; cover and process until smooth. , In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta.

Nutrition Facts : Calories 73 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 681mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BAKED PASTA WITH TOMATO, RED PEPPER, AND SWEET ITALIAN SAUCE



Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce image

Make and share this Baked Pasta With Tomato, Red Pepper, and Sweet Italian Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 lb sweet Italian sausage, casings removed
1/2 lb cremini mushroom, sliced
2 garlic cloves, minced
4 cups favorite marinara sauce
1 (12 ounce) jar roasted red peppers, rinsed, drained, and finely chopped
1 cup heavy cream
salt
fresh ground black pepper
salt
1 lb penne pasta
1 cup freshly grated parmesan cheese
1 cup freshly grated asiago cheese
0.5 (6 ounce) bag arugula leaves

Steps:

  • Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
  • Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
  • Drain of most of the fat.
  • Add the mushrooms and saute for 4 minutes.
  • Add the garlic and saute for 1 minute.
  • Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
  • Add the cream, season with salt and pepper, and stir to combine.
  • Cook for 3-5 minutes, or until the sauce begins to thicken.
  • Taste and adjust for seasonings.
  • Preheat the oven to 375°.
  • Oil a 13 x 9 inch baking dish.
  • Bring a large pot of water to a boil.
  • Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
  • In a medium bowl, combine the cheeses.
  • Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
  • Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
  • Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
  • Serve immediately.

Nutrition Facts : Calories 588.9, Fat 25.9, SaturatedFat 12.2, Cholesterol 71.3, Sodium 1641.4, Carbohydrate 68.9, Fiber 10.5, Sugar 12.2, Protein 22.5

BOWTIE PASTA WITH TOMATO AND ROASTED RED PEPPER SAUCE



Bowtie Pasta with Tomato and Roasted Red Pepper Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
3 large garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
1/2 cup coarsely chopped jarred roasted red peppers
1 (28-ounce) can plum tomatoes
1 teaspoon sugar
1 teaspoon kosher salt, plus more to season
Freshly ground black pepper
1/2 cup lightly packed fresh basil leaves, torn into pieces
1/2 cup coarsely chopped fresh parsley leaves
12 ounces bow-ties pasta (farfalle)
1 tablespoon balsamic vinegar
1/4 cup grated Parmesan cheese, optional

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.
  • Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.
  • Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

Nutrition Facts : Calories 381 calorie, Fat 7 grams, SaturatedFat 1 grams, Carbohydrate 63 grams, Fiber 11 grams, Protein 17 grams

SPAGHETTI WITH ROASTED RED PEPPER SAUCE



Spaghetti with Roasted Red Pepper Sauce image

This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
1 jar (12 ounces) roasted sweet red peppers, drained
2 large tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 garlic clove, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
5 tablespoons grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

PASTA WITH PEPPER AND TOMATO SAUCE



Pasta With Pepper and Tomato Sauce image

Pasta is a perfect vehicle for showing off late summer vegetables. Pasta dishes also are great way to get more vegetables, as they're often concentrated in the accompanying sauces and toppings. Between the peppers and the tomatoes, this dish is packed with lycopene, as well as vitamins C, A, B6 and K. If you use a food processor to puree the sauce, be sure to strain it afterward for a smooth, elegant texture.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, green shoots removed, minced
1 1/2 pounds red peppers, cut in large dice
1 1/4 to 1 1/2 pounds tomatoes, cut in wedges
1 sprig fresh basil
Salt
freshly ground pepper to taste
1 pound spaghetti
Freshly grated Parmesan or ricotta salata for serving

Steps:

  • Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
  • Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
  • Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
  • Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 5 grams, Carbohydrate 70 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 10 grams

PASTA WITH BAKED TOMATO SAUCE



Pasta with Baked Tomato Sauce image

Provided by Fran McCullough

Categories     Pasta     Tomato     Bake     Parmesan     Basil     Fall

Yield Serves 4

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons freshly grated pecorino cheese
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
1 pound dried fusilli (corkscrew) or farfalline (butterfly) pasta
1/4 cup loosely packed fresh basil leaves, torn

Steps:

  • Preheat the oven to 400°. Grease a 13-by-9-inch baking dish with one-third of the oil.
  • Place the tomatoes cut side up in the dish.
  • In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

TOMATO-CREAM SAUCE FOR PASTA



Tomato-Cream Sauce for Pasta image

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Provided by Kimber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 5

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Steps:

  • In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Nutrition Facts : Calories 182 calories, Carbohydrate 6.7 g, Cholesterol 38.7 mg, Fat 16.6 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 7.7 g, Sodium 270.3 mg, Sugar 3.7 g

TOMATO AND PEPPER PASTA BAKE



tomato and pepper pasta bake image

Easy pasta bake, that can be adjusted to whatever you have left over in the cupboard

Provided by PureMAK

Time 25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Chopp all the vegetables and grate the cheese
  • Shallow fry the onion until translucent. Add the pepper and when the pepper is soft add the rest of the vegetables. Leave them to cook slowly untill you get the desired consistency of the sauce.
  • Mix the sauce with cooked pasta. Put thick layer of cheese on top. Place it in the hot oven for the cheese to melt.

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From yummly.com


ITALIAN PASTA RECIPES | LIFE IN ITALY
2021-07-20 Cook pasta in the boiling salted water. Reserve half a cup of pasta cooking water, then drain the pasta. Put the skillet of sauce over medium heat. Add the reserved pasta water to loosen the sauce. Toss the pasta into the sauce and mix them together for 2 minutes, until the pasta soaks up a bit of the sauce.
From lifeinitaly.com


QUICK AND EASY ITALIAN-AMERICAN RED SAUCE IN 40 MINUTES OR LESS …
2022-02-15 Directions. In a large pot, combine oil and garlic, and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes. Add oregano and continue to cook, stirring, for 1 minute. Serious Eats / Vicky Wasik.
From seriouseats.com


ROASTED RED PEPPER AND SUN-DRIED TOMATO PASTA - SIX HUNGRY FEET
2021-01-29 Instructions. Soak the cashews overnight using room temperature water, or for 20 minutes using boiling hot water. Rehydrate the sun-dried tomatoes in warm water for 20 minutes if you are using dry sun-dried tomatoes. Cut the peppers in half, place in an oven tray and roast for about 20-25 minutes at 200Cº/400Fº.
From sixhungryfeet.com


ITALIAN MEATBALLS IN A RED PEPPER TOMATO SAUCE
2019-01-30 In a medium bowl mix together the ground beef, pork, egg, parmesan cheese, bread (squeeze out an excess milk and break into crumb size pieces), salt, pepper and parsley. Form the mixture into 12 equal size meatballs. In a medium pan add 1 tablespoon of oil and brown the meatballs, turning to brown on all sides. Remove from heat.
From anitalianinmykitchen.com


CREAMY RED PEPPER PASTA - CREME DE LA CRUMB
2019-08-31 Stir in Italian seasoning and flour. Gradually stir in red pepper sauce, bring to a boil, then reduce to a simmer and cook for 5-8 minutes until reduced and thickened. Stir in heavy cream and season with salt and pepper. Stir in pasta noodles, then parmesan cheese til melted. Garnish with fresh herbs and cracked black pepper and serve.
From lecremedelacrumb.com


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