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Roasted Red Pepper Pasta

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Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 12 people

Ingredients
  

  • 1.5 lbs Rigatoni (dry) or any other style of noodle you prefer
  • 1 pint Heavy Whipping Cream
  • 8 oz Shredded Mozzarella Cheese
  • 6 oz Shaved Parmesan Cheese or grated
  • 1 pinch Roasted Red Pepper Flakes
  • Basil Leaves for Garnish

For the Sauce

  • 1 tbsp Olive Oil
  • 1 tsp Minced Garlic
  • 10 oz Diced White Onion
  • 30 oz Mezzetta Roasted Red Bell Peppers (drained) (two 15 oz jars)
  • 1 pint Heavy Whipping Cream

Instructions
 

  • Preheat oven to 350° F
  • Boil water and cook noodles according to package
  • Heat up pan at medium heat
  • Add olive oil and minced garlic and let sizzle for about a minute
  • Add the onions. Make sure to keep a small amount of water or liquid in the pan so they do not brown- only soften. This will take 10-15 minutes or until soft. Make sure water is also evaporated, if it was added.
  • Add roasted red pepper and heavy cream
  • Mix with a hand-held immersion blender (or regular blender, if needed)
  • When noodles are done, drain and add to 9x13 rectangular casserole dish
  • Add sauce to casserole dish and mix together
  • Add in slowly the parmesan cheese and mix until blended with the pasta
  • Add pinch of red pepper flakes
  • Bake in oven for 20 minutes
  • Add mozzarella cheese to top - do not mix
  • Bake for another 5 minutes
  • Optional: Garnish with Basil
  • Serve Immediately
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