Oh, pasta! It’s like a blank canvas for flavor, right? One day you’re craving something deeply comforting, like a rich, velvety Alfredo, and the next you’re dreaming of sunshine and bright citrus. I remember this one summer working in a small café, and I’d make this super decadent creamy pasta one day, and then the next, it was all about spaghetti tossed with lemon zest, olive oil, and loads of fresh herbs. What struck me was how people loved both—the cozy, familiar embrace of the creamy dish just as much as the vibrant, refreshing kick of the zesty one. That’s the magic of pasta! It’s why I’m so thrilled to share these Top Notch Pasta Recipes Creamy to Zesty, starting with this amazing Roasted Red Pepper and Olive Pasta Bake. It hits that sweet spot, offering a rich, satisfying experience that still has a lovely brightness to it. Trust me, this is a keeper!
Why You’ll Love This Top Notch Pasta Bake
Seriously, this pasta bake is a winner for so many reasons:
- Flavor explosion! The roasted red peppers and olives give it this incredible depth, while the Parmesan and mozzarella bring that perfect cheesy goodness. It’s rich but not overwhelming.
- Super easy weeknight meal. Most of the magic happens in one pot and then goes straight into the oven. Plus, it’s a fantastic way to use up common pantry staples.
- Crowd-pleaser guaranteed. Whether it’s busy weeknights or a weekend gathering, this dish is always a hit. It’s hearty, satisfying, and everyone asks for seconds!
Ingredients for Your Creamy Roasted Red Pepper Pasta Bake
Okay, let’s talk ingredients! The beauty of this pasta bake is that it uses a lot of things you probably already have stashed away in your pantry. Seriously, pulling this together is way easier than you’d think.
Sauce Components
First up, the sauce that makes this dish totally sing:
- 2 Tbsp. extra-virgin olive oil: For sautéing all our good stuff.
- 1 medium onion, finely chopped: The base for so much flavor!
- 4 cloves garlic, thinly sliced: Because when is garlic ever a bad idea?
- 1 (16-oz.) jar roasted red peppers, drained and finely chopped (you’ll need about 1 ¾ cups): These are superstars for flavor and color.
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more for pasta water: Seasoning is key, my friends!
- Freshly ground black pepper: To taste, always.
- 1 cup green olives, smashed and pits removed: These add a lovely briny, zesty pop. Don’t skip this.
- 2 Tbsp. double-concentrated tomato paste: It gives the sauce such a rich depth.
- ¼ tsp. crushed red pepper flakes: Just a little warmth, feel free to add more if you like it spicy!
- 1 (14-oz.) can whole peeled tomatoes: These break down beautifully into the sauce.
Pasta and Assembly Essentials
Now, for the pasta itself and how we bring it all together:
- 1 lb. rigatoni, penne, or ziti: Whatever short pasta shape you love for catching sauce.
- Kosher salt: For that pasta water!
- 4 Tbsp. unsalted butter: Melts into the sauce for extra silkiness.
- 2 tsp. oregano, finely chopped: Fresh is great here if you have it!
- 2 oz. Parmesan, finely grated, divided: Gotta have that salty, nutty goodness. We’ll use some in the sauce and some on top.
- 1 lb. fresh mozzarella, torn into bite-size pieces, divided: Yes, more cheese! This melts beautifully and gets all gooey and wonderful.
- 1 handful basil leaves, torn (for serving): Just a little something fresh to finish it off.
Essential Equipment for Top Notch Pasta Recipes
You don’t need a fancy kitchen for this pasta bake! Just a few trusty pieces:
- Dutch oven or other heavy pot: This is key for making the sauce, and honestly, using one pot makes cleanup a breeze.
- Large pot: For boiling your pasta – make sure it’s big enough so the pasta doesn’t stick together.
- Baking dish: A standard 13×9 inch dish works perfectly for assembling and baking this glorious pasta creation.
Step-by-Step Instructions: Crafting Your Zesty Pasta Bake
Alright, let’s get cooking! This is where all the magic comes together. Don’t worry, it’s mostly hands-off, and the result is *so* worth it.
Making the Rich Roasted Red Pepper Sauce
First things first, we build our flavor base. Grab a Dutch oven or a nice heavy pot and get that olive oil shimmering over medium-high heat. Toss in your chopped onion and sliced garlic and let them get cozy, stirring now and then until the onion starts to soften up, maybe about 4 minutes. Then, in go those gorgeous chopped roasted red peppers and a good pinch of salt. Season it up with black pepper too! Keep stirring occasionally until the whole mixture looks a bit jammy and lovely, probably around 8-10 minutes. Now, add your smashed green olives, that double-concentrated tomato paste, and the crushed red pepper flakes. Cook for another 3 minutes, stirring often, until the tomato paste looks a little darker – that means it’s really developing great flavor. Finally, pour in the whole peeled tomatoes, crushing them with your hands as you toss them in, along with their juices. Let it all simmer, stirring now and then, until it thickens up just a bit, about 4 more minutes.
Cooking the Pasta to Perfection
While the sauce is doing its thing, get a big pot of water on the boil for your pasta. Don’t forget plenty of salt – it should taste like the sea! Cook your pasta until it’s *very* al dente; I’m talking about 2 minutes less than the package says. Trust me here, it’ll finish cooking in the oven. Before you drain it, scoop out about a third of a cup of that starchy pasta water. This stuff is cooking gold and will help make our sauce super glossy!
Combining Sauce, Pasta, and Cheese
Now, drain that pasta and add it right into the pot with your delicious roasted red pepper sauce. Pour in that reserved pasta water and turn the heat down to medium. Stir in the butter, fresh oregano, and half of your grated Parmesan. Keep stirring constantly – this is what makes the sauce nice and glossy and cling to every piece of pasta perfectly. Cook for about 2 minutes, until it’s thickened up beautifully. Then, remove it from the heat and stir in half of your torn fresh mozzarella. Let that get all melty and wonderful!
Baking and Broiling for a Perfect Finish
Get your oven preheated to 350°F (175°C) with a rack in the middle. Pour that glorious pasta mixture into your 13×9 inch baking dish, spreading it out nice and even. Sprinkle the rest of the Parmesan and those yummy bits of mozzarella all over the top. Pop it into the oven and bake it for about 15-20 minutes, or until it’s all bubbly around the edges. Once it’s bubbly, switch your oven to broil for just a few minutes (keep an eye on it – it goes fast!) until the top is gorgeously browned and a little crisp in spots. Let it rest for about 5 minutes before topping with fresh basil. That’s it! Pure pasta perfection.
Tips for Success with Creamy and Zesty Pasta Dishes
You know, even with such a forgiving recipe, a few little tricks can make all the difference. When you’re whipping up anything from a super creamy pasta bake to a bright, zesty noodle dish, think about your ingredients. Using good quality olive oil and fresh garlic really does amp up the flavor. And for heaven’s sake, don’t skimp on salting your pasta water! It’s the only chance you get to season the pasta itself, and it’s so crucial for that perfectly balanced taste. Also, remember to cook that pasta *just* shy of done. That little bit of extra cooking time in the sauce or oven is what avoids mushy pasta and gives you that ideal textural bite. Oh, and using some of that starchy pasta water? It’s like liquid gold for making sauces silky and perfectly clingy. It’s a game-changer for achieving that professional sauce consistency every single time. For more kitchen inspiration, check out how to transform your kitchen!
Ingredient Notes and Substitutions
Let’s chat about some of these ingredients for a sec, because a few little details can really bump up the flavor! That double-concentrated tomato paste? It’s a bit more intense than the regular stuff, giving our sauce a richer, deeper tomato flavor without adding too much liquid. If you can’t find it, just use regular tomato paste, but you might need to cook it down a bit longer to get that concentrated taste. As for the green olives, smashing them releases their briny goodness into the sauce. If you’re not a fan, Kalamata olives would be a great substitute, or even some capers for a little zing!
As for the pasta, rigatoni, penne, and ziti are perfect because their tubes and ridges hug that delicious sauce. But hey, if you’ve got rotini or cavatappi, go for it! Any medium-shaped pasta works. And while fresh mozzarella is amazing, you could totally use a good quality low-moisture shredded mozzarella if that’s what you have on hand. The Parmesan is pretty non-negotiable though – its sharp, salty punch is key!
Frequently Asked Questions About Top Notch Pasta Recipes
Got questions about making this pasta bake shine? I’ve got you covered!
Can I use different pasta shapes for this recipe?
Absolutely! While rigatoni, penne, and ziti are fantastic because their shapes hold onto sauce so well, feel free to use other medium-sized pasta like rotini, fusilli, or even shells. The main thing is to make sure they’re cooked al dente so they don’t get mushy after baking.
How can I make this pasta bake spicier?
That’s an easy fix! The recipe calls for ¼ tsp. of crushed red pepper flakes, which gives a gentle warmth. If you love heat, just bump that up to ½ tsp. or even a full teaspoon. You could also add a pinch of cayenne pepper to the sauce, or even a swirl of your favorite hot sauce when serving.
Can this dish be made ahead for a busy family dinner?
Yes, definitely! This is a great recipe to prep ahead. You can assemble the entire pasta bake (up to the point of baking) a day in advance. Just cover it tightly with plastic wrap and store it in the fridge. When you’re ready to serve, let it sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the baking time. It’s a lifesaver for busy weeknights!
Are roasted red peppers and olives considered pantry staples?
For sure! Jars of roasted red peppers and olives are fantastic pantry staples. They’re perfect for adding instant flavor and a touch of brightness to dishes without a lot of fuss. Keeping a few jars on hand means you can whip up something delicious like this pasta bake almost anytime, using ingredients that keep really well.
Storage and Reheating Instructions
Got leftovers? Lucky you! This pasta bake is still delicious the next day. Just let it cool down completely, then cover it tightly with plastic wrap or pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. When you’re ready to reheat, you can pop a portion in the microwave, or for the best texture, gently warm it in a baking dish in a 350°F oven until it’s heated through and bubbly again. It might seem like a lot of effort, but trust me, it’s worth it to get that creamy, cheesy goodness back!
Estimated Nutritional Information
Just a heads-up, the nutritional info below is an estimate for one serving of this glorious pasta bake. Keep in mind that things like the specific brands you use for your jarred peppers, olives, and cheese can change these numbers a bit. But overall, it gives you a good idea of what you’re working with!
Per Serving (approximate):
- Calories: 550-650
- Total Fat: 25-35g
- Saturated Fat: 10-15g
- Cholesterol: 60-80mg
- Sodium: 800-1200mg
- Total Carbohydrates: 55-65g
- Dietary Fiber: 4-6g
- Total Sugars: 8-12g
- Protein: 20-25g
Share Your Top Notch Pasta Creations
Okay, now that you’ve hopefully made this amazing pasta bake, I’d LOVE to hear all about it! Did you try it? Did your family devour it? Leave a comment below and let me know how it turned out. And if you took some drool-worthy pics, tag us on social media – I’m always looking for new pasta inspiration! You can also reach out with any questions or feedback over on our contact page. Happy cooking!
Roasted Red Pepper and Olive Pasta Bake
Ingredients
Equipment
Method
- 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°F (175°C). Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minutes 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 13×9″ 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.
Notes
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Maya Stevens is an accomplished culinary writer dedicated to empowering everyday cooks with skills, confidence, and flavor-forward inspiration. With years of experience developing approachable, well-tested recipes, Maya has become known for her warm teaching voice and her ability to transform simple ingredients into memorable, soul-satisfying meals. Today, she proudly contributes to sauvro.com, where she creates trusted recipes designed for real kitchens, real schedules, and real life.
Maya’s culinary journey began in boutique cafés and small farm-to-table kitchens, where she first discovered her love for seasonal cooking, experimentation, and scratch-made food. After working her way up through kitchen roles and earning a reputation for her thoughtful approach to flavor, she shifted her focus toward culinary media and recipe writing. This transition allowed her to reach home cooks on a larger scale—teaching, inspiring, and sharing the techniques she once used behind the line.
Throughout her career, Maya has collaborated with food startups, local chefs, and kitchenware brands to develop recipes, educational resources, and digital cooking guides. Her work has been featured in online food communities and recipe roundups, celebrated for its clarity, creativity, and reliability. Whether she’s crafting a weeknight meal, a comforting classic, or a fresh twist on a familiar dish, Maya is committed to developing recipes that work the first time and make home cooks feel proud of what they create.
