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When it comes to hearty, comforting meals, few dishes can compete with a well-prepared spaghetti bake. The Creamy Roasted Red Pepper Spaghetti Bake is a standout option that combines the beloved qualities of traditional pasta bakes with the rich, nuanced flavors of roasted red peppers. This dish not only satisfies the palate but also captivates with its vibrant colors and creamy texture, making it an excellent choice for family dinners or gatherings with friends.

Creamy Roasted Red Pepper Spaghetti Bake

Discover the ultimate comfort food with this Creamy Roasted Red Pepper Spaghetti Bake. This delightful dish blends the sweet and smoky flavors of roasted red peppers with a rich, creamy sauce enveloping al dente spaghetti. Perfect for family dinners or gatherings, it's vibrant and satisfying. With a blend of fresh herbs, melting cheeses, and buttery goodness, this recipe promises to become a beloved favorite. Try it as is, or customize it to suit your taste!
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Ingredients
  

12 oz spaghetti

2 large red bell peppers

1 medium onion, chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup shredded mozzarella cheese, plus extra for topping

½ cup grated Parmesan cheese

1 tsp dried basil

1 tsp dried oregano

½ tsp crushed red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Olive oil for drizzling

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Roast the peppers: Place the red bell peppers on a baking sheet. Drizzle them with olive oil and sprinkle with a pinch of salt. Roast in the oven for 25-30 minutes, or until the skin is charred and blistered, turning halfway through. Once roasted, remove them from the oven and let them cool slightly. Peel off the skins, remove the seeds, and roughly chop the peppers.

      Cook the spaghetti: While the peppers are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.

        Sauté the aromatics: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

          Make the sauce: In a blender or food processor, combine the roasted red peppers, sautéed onions, garlic, heavy cream, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper. Blend until smooth.

            Mix the spaghetti: In the large skillet (or in a mixing bowl), combine the cooked spaghetti with the creamy red pepper sauce. Add the shredded mozzarella and grated Parmesan cheese, mixing until well combined.

              Prepare for baking: Transfer the spaghetti mixture to a greased 9x13-inch baking dish. Sprinkle additional mozzarella cheese on top for a gooey, cheesy finish.

                Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and serve: Remove the bake from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

                    Prep Time, Total Time, Servings: 15 min | 55 min | 6 servings