Butter Roasted Tomato & Red Pepper Pasta Bake
One-pot, bubbling, golden, tomato-y, cheesy goodness—this Butter Roasted Tomato & Red Pepper Pasta Bake is a must-make! It’s rich, cozy, and packed with deep, caramelized flavors, thanks to slow-roasted tomatoes, red peppers, and a touch of butter. The roasting brings out their natural sweetness, making the sauce ridiculously silky and flavorful. Toss it with pasta, top with plenty of melty cheese, and let the oven work its magic.
The best part? It’s mostly hands-off—just 10 minutes of prep, then you let everything roast and bake to perfection. Plus, it’s super make-ahead friendly. Prep the sauce in advance, and when you’re ready to serve, just cook your pasta, mix it together, add cheese, and bake. Easy, right?
Bonus: This recipe is super adaptable. Swap in your favourite pasta shape, mix in some roasted veggies or crispy bacon for extra heartiness, or use plant-based butter and cheese to make it vegan.
This dish is pure comfort food, perfect for cozy dinners, meal prep, or even impressing guests without the stress. However you serve it, just promise me you’ll try it—you won’t regret it!
Make it now, thank me later.
Inspired by the amazing @theoriginaldish
I also love making soups by roasting vegetables and blending until smooth, for example this recipe of Roasted Aubergine Soup with Red Peppers and Tomatoes. And if you’re looking for more one-pot dishes here are a few of my favourites!
One Pot Braised Chicken and Root Vegetable Stew
Fennel Sausage in a Tomato, Fennel & Parmesan Broth
Let me know if you give them a try!
Butter Roasted Tomato & Red Pepper Pasta Bake
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 500 g regular tomatoes, quartered
- 300 g cherry tomatoes, left whole
- 1 red pepper, roughly chopped
- 1 large onion, roughly chopped
- 3-4 garlic cloves, peeled, left whole
- 2-3 thyme sprigs, left whole
- Fresh or dried oregano leaves
- 1 tbsp olive oil
- Pepper & Salt
- 3-4 tbsp butter
- 1/2 tsp sugar
- 50 g parmesan cheese, grated
- 200 g grated mozarella
- 1 mozzarella ball
- 400 g pasta, I like large shaped pasta works best in this dish, like rigatoni or conchiglioni
Instructions
Preheat the oven to 190°C.
In a large bowl add the first 9 ingredients of the list (tomatoes up until pepper and salt). Toss to coat and pour into a heavy based, oven proof skillet or a baking dish.
Divide the butter in between the tomatoes and bake in the oven for 1 hour and 15 min.
About 15 min before the end of cooking add the pasta to salted boiling water and cook 1 minutes less than mentioned on the packaging.
Remove the tomato mix from the oven, take out the thyme twigs and tougher oregano twigs and transfer to a blender. Blend until smooth, taste and season with pepper, salt and a pinch of sugar. Wipe the pan clean and pour in the blended sauce.
Turn on the heat and bring to a simmer, add the parmesan cheese, stir well until melted.
Drain the pasta when done and add to the sauce. Stir well to coat and bring to a bubble.
Turn off the heat, sprinkle the grated mozzarella over the top and tear the mozzarella ball into pieces and dived over the top.
Turn the oven up to 230°C and bake in the oven for 10 min until bubbling and golden on top.
Notes
If making ahead of time make until step 5 (so you have a blended sauce). The sauce wil keep for a few months in the freezer and up to 4-5 days in the fridge (in an airtight container). When ready to serve just heat the sauce in the heavy based skillet and continue with step 6.
