Tomato And Red Pepper Pasta Bake Recipes

RED PEPPER TOMATO PASTA BAKE

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.

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES

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.

PASTA WITH PEPPER AND TOMATO SAUCE

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.

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

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.