Roasted Tomato Pepper Pasta with Melted Mozzarella Tips, FAQ & printable recipe

Tips for success

For the smoothest sauce, blend the roasted vegetables while they are still warm. This helps them puree more easily and creates a silkier texture. If your blender has a vent, leave it open and cover with a towel to release steam safely.

To make this dish even more flavorful, use a combination of red and yellow peppers. You can also add a pinch of red pepper flakes for a subtle kick. If you have leftover roasted vegetables, they can be blended and frozen for a quick sauce later.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes along with the salt when roasting the vegetables. The heat will infuse the sauce and give it a pleasant kick.
• Creamy Vodka Sauce: After blending the roasted vegetables, stir in 1/4 cup of heavy cream and 2 tablespoons of vodka. Simmer for a few minutes to meld the flavors before adding the pasta.
• Herb Garden: Use a mix of fresh oregano, thyme, and parsley instead of basil. Add the herbs to the sauce before blending for a more intense herbal flavor.
• Veggie-Packed: Add 1 cup of chopped zucchini or eggplant to the baking sheet before roasting. This adds extra vegetables and makes the sauce heartier.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed.

Freezer

The sauce can be frozen separately for up to 3 months. Cooked pasta dishes freeze less well, but you can freeze the assembled dish before cooking.

Reheat

Reheat leftovers in a skillet over medium heat, stirring occasionally, until hot and creamy. Add a splash of water or broth to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The pasta will continue to absorb sauce as it sits, so you may want to add a splash of water or broth when reheating to restore creaminess. Reheat gently on the stovetop or in the microwave.

The roasted vegetable sauce can be made up to 2 days ahead and stored in the refrigerator. When ready to cook, bring the sauce to a simmer, add the pasta and water, and proceed with the recipe.

You can also assemble the entire dish and refrigerate it before cooking, but you'll need to add a few extra minutes of cooking time.

Serving ideas

Serve this pasta hot, straight from the skillet, with an extra scattering of fresh basil and a generous grind of black pepper.

A drizzle of olive oil just before serving adds a fruity note. Pair it with a simple green salad and crusty bread for a complete meal.

This dish is also delicious with a sprinkle of red pepper flakes for heat or a handful of sautéed mushrooms for earthiness.

It's hearty enough to be a main course, but it can also be served as a side dish alongside grilled chicken or fish. The creamy, cheesy texture is best enjoyed immediately.

Frequently asked questions

Recipe card

Roasted Tomato Pepper Pasta with Melted Mozzarella

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 4 large ripe tomatoes, halved
• 2 red peppers, seeded and quartered
• 1 onion, quartered
• 6 cloves garlic, peeled
• 3 tbsp extra virgin olive oil
• 1 tsp kosher salt, plus more to taste
• 12 oz shell pasta (rigate)
• 3 cups water
• 8 oz shredded mozzarella cheese
• 1/4 cup fresh basil leaves, torn
• freshly ground black pepper, for serving

Instructions

1. Heat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved tomatoes, quartered red peppers, onion quarters, and garlic cloves with the olive oil and salt. Spread in a single layer. Roast for 25–30 minutes, until the vegetables are softened and charred in spots. Remove from the oven and let cool slightly.
2. Transfer the roasted vegetables and any accumulated juices to a blender or food processor. Blend until smooth and creamy. Taste and adjust salt if needed. Set the sauce aside.
3. Pour the sauce into a large skillet or Dutch oven. Add the shell pasta and water. Stir to combine. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid, about 15–18 minutes.
4. Remove the skillet from the heat. Add the shredded mozzarella and torn basil. Fold gently until the cheese is melted and the sauce is creamy. The residual heat will melt the cheese without making it stringy.
5. Spoon the pasta into warm bowls. Top with additional fresh basil and a generous grinding of black pepper. Serve immediately while hot and creamy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

22 g

Carbohydrates

78 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.