Print

Creamy Roasted Red Pepper Alfredo Pasta Bake with Garlic Bread Crust

creamy roasted red pepper Alfredo pasta bake - featured image
Print Recipe

This comforting pasta bake combines creamy roasted red pepper Alfredo sauce with tender pasta and a golden, garlicky bread crust. It’s a crowd-pleasing, easy weeknight dinner that’s perfect for sharing and endlessly adaptable.

Ingredients

Scale
  • 12 oz penne or rigatoni (or other short pasta)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced
  • 1 (16 oz) jar roasted red peppers, drained (about 2 large peppers)
  • 2 cups heavy cream (or half-and-half for lighter version)
  • 1 cup freshly grated Parmesan cheese (plus extra for topping)
  • 1 1/2 cups shredded mozzarella cheese
  • 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 cups day-old Italian or French bread, cut into 1-inch cubes (use gluten-free bread if needed)
  • 4 tablespoons unsalted butter, melted
  • 2–3 garlic cloves, minced or pressed
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • 1/4 cup grated Parmesan cheese (for crust)
  • Pinch of salt
  • Optional: 1 cup sautéed baby spinach
  • Optional: 1 cup cooked, diced chicken breast or rotisserie chicken
  • Optional: 1/2 cup sliced black olives or sun-dried tomatoes

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 8–9 minutes (1–2 minutes less than package instructions). Drain and set aside.
  3. In a large skillet over medium heat, add olive oil. Sauté onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
  4. Stir in drained roasted red peppers and cook for another 2–3 minutes.
  5. Transfer mixture to a blender or food processor. Add heavy cream and blend until completely smooth (vent lid and cover with towel for safety).
  6. Pour sauce back into skillet. Bring to a gentle simmer, then stir in Parmesan, mozzarella, basil, oregano, and red pepper flakes (if using). Season with salt and pepper. Simmer 3–4 minutes, stirring until cheese melts and sauce is creamy.
  7. Add drained pasta to skillet and toss to coat. Stir in any optional add-ins (spinach, chicken, olives, etc.).
  8. Spread saucy pasta evenly in prepared baking dish. Sprinkle extra mozzarella or Parmesan on top if desired.
  9. In a mixing bowl, combine bread cubes, melted butter, minced garlic, parsley, Parmesan, and a pinch of salt. Toss until bread is evenly coated.
  10. Arrange bread cubes in a single layer over pasta, pressing gently into surface.
  11. Bake uncovered for 20–25 minutes, until bread cubes are golden and crisp and sauce is bubbling. If bread browns too quickly, tent with foil for last 5–10 minutes.
  12. Let bake rest for at least 10 minutes before serving. Garnish with extra parsley or Parmesan if desired.

Notes

For best results, undercook the pasta slightly before baking. Use freshly grated cheese for a smoother sauce. The bread crust can be broiled for extra crunch at the end—watch closely to avoid burning. Easily adaptable for gluten-free or dairy-free diets by swapping pasta, bread, and dairy products. Let the bake rest before serving for cleaner slices and a set sauce.

Nutrition

Keywords: pasta bake, Alfredo, roasted red pepper, garlic bread crust, comfort food, weeknight dinner, casserole, vegetarian option, easy pasta, family meal

Find it online: https://yumnode.com/creamy-roasted-red-pepper-alfredo-pasta-bake-recipe-easy-weeknight-dinner-with-garlic-bread-crust/