When a dish disappears fast at a potluck, you know it is worth keeping close at hand. This oven baked creamy roasted red pepper rigatoni has that kind of charm: just a handful of ingredients, a supper-table kind of ease, and the sort of rich, cozy flavor that feels both a little old-fashioned and perfectly suited to busy modern days. Roasted red peppers bring sweetness and color to the sauce, and once it bakes up with tender rigatoni and a blanket of melted cheese, it turns into a casserole that tastes like much more work than it really is.
This pasta is mighty good with a crisp green salad, buttered green beans, or simple roasted broccoli to balance the creamy sauce. If you are serving it for company, set out warm garlic bread or a loaf of crusty bread for sopping up every bit from the plate. A glass of iced tea, lemonade, or a light red wine all pair nicely, and for a potluck table it sits happily beside meatballs, grilled chicken, or Italian sausage.
Oven Baked 4-Ingredients Creamy Roasted Red Pepper Rigatoni
Servings: 6
Ingredients
12 ounces rigatoni
Directions
1. Preheat the oven to 375°F and lightly grease a rectangular baking dish.
2. Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente. Drain well.
3. Add the drained roasted red peppers and softened cream cheese to a blender or food processor. Blend until very smooth and creamy.
4. In a large bowl, toss the hot drained rigatoni with the roasted red pepper sauce and 1 cup of the mozzarella cheese until the pasta is evenly coated.
5. Spoon the pasta mixture into the prepared baking dish and spread it into an even layer. Top with the remaining 1 cup mozzarella cheese.
6. Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let stand for 5 minutes before serving.
7. If you like, scatter fresh basil over the top and serve warm.
Variations & Tips
Make it a little heartier: Stir in cooked Italian sausage, shredded rotisserie chicken, or browned ground beef if you want to turn this into a fuller main dish for a hungry crowd.
Add a vegetable: A few handfuls of baby spinach, sautéed mushrooms, or steamed broccoli can be folded into the pasta before baking, and they fit right in with the creamy pepper sauce.
Loosen the sauce if needed: If the blended sauce seems too thick, add a splash of the hot pasta cooking water before mixing. That helps the cream cheese melt smoothly and coat the rigatoni more evenly.
Use another cheese: Mozzarella gives a soft, melty top, but Monterey Jack, provolone, or an Italian blend will work nicely too if that is what you have in the icebox.
Make-ahead help: Assemble the casserole a few hours ahead, cover, and refrigerate. When ready to bake, let it sit on the counter while the oven heats, then add a few extra minutes to the baking time if it is still cold from the refrigerator.
