Roasted Pepper Cavatappi Milano

Name: Roasted Pepper Cavatappi Milano with Fresh Mozzarella & Basil
Yield: 2 servings
Ingredients: 14 oz Marinara Sauce; 6 oz Pasta; 2 tbsp Cream Cheese; 1/2 oz Basil; 1/4 cup Breadcrumbs; 1 tsp Red Pepper Flakes; 1 Bell Pepper; 4 oz Mozzarella Cheese; tsp Salt, tsp; tsp Black Pepper, tsp

with Fresh Mozzarella & Basil

By Recipe0 System

No matter the weather, it’s impossible not to daydream about a bubbly, soul-warming pasta dish. Well, folks, that dream is now a reality. This delicious dish has curly cavatappi and tender strips of roasted bell pepper cloaked in a creamy tomato-basil sauce. It’s topped off with fresh mozzarella and panko breadcrumbs before being broiled to gooey, golden-brown perfection. Yep, this one-pan wonder is guaranteed to satisfy all carby cravings. (We’re all about making dreams come true.)

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

14 oz Marinara Sauce
6 oz Pasta
2 tbsp Cream Cheese
1/2 oz Basil
1/4 cup Breadcrumbs
1 tsp Red Pepper Flakes
1 Bell Pepper
4 oz Mozzarella Cheese
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce.

Halve bell pepper lengthwise; remove stem and seeds. Pick basil leaves from stems; roughly chop or tear leaves. Tear mozzarella into bite-size pieces.
2

Toss bell pepper halves on a baking sheet with a drizzle of olive oil each; season with salt and pepper. Arrange cut sides down. Roast on top rack until softened and lightly charred, 20-25 minutes.

Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice.

Heat broiler to high.
3

While bell pepper roasts, add 1 TBSP butter to a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and salt.

4 SERVINGS: Use 2 TBSP butter.
4

Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Drain and set aside.
5

While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water, half the chopped basil, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes.

Turn off heat and stir in cream cheese until melted. Season with salt and pepper.
6

Stir sliced bell pepper and cavatappi into sauce. If needed, add more water a splash at a time until pasta is thoroughly coated in sauce. Season with salt and pepper. Sprinkle with mozzarella and panko.

Broil on top rack until cheese has melted and panko is golden brown, 2-4 minutes.

Sprinkle with remaining chopped basil and more chili flakes if desired. Divide between plates and serve.

TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish before sprinkling with mozzarella and panko. When broiling, watch carefully to avoid burning.

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