This oven baked 4-ingredient sheet pan roasted red pepper rigatoni is exactly the kind of lazy dinner trick I wish I had back in my own college days. The idea actually comes from my old roommate, who used to toss everything on a pan, let the oven do the work, and somehow still end up with something that tasted like it came from a cozy little Italian place. Here, sweet charred red peppers and garlic roast right on the sheet pan, then get whizzed into a creamy sauce with a splash of cream and salty Parmesan. Toss in tender rigatoni, top with mozzarella, and bake until the edges are caramelized and the cheese is bubbling. It’s simple, comforting, and perfect for busy weeknights when you want real dinner without a lot of fuss.
Serve this roasted red pepper rigatoni straight from the sheet pan with a simple green salad (bagged salad is just fine) and some warm crusty bread or garlic toast for dunking into the extra sauce. A side of steamed or roasted broccoli or green beans works nicely if you want to sneak in more veggies. For adults, a glass of light red wine or a crisp sparkling water with lemon pairs well, while kids usually love this with cold milk or apple juice. Put the pan in the middle of the table, let everyone scoop their own portion, and add a little extra grated Parmesan at the end for anyone who likes things extra cheesy.
Sheet Pan Roasted Red Pepper Rigatoni (4 Ingredients)Servings: 4
Ingredients
12 oz rigatoni pasta, uncooked (about 3/4 of a 1 lb box)
3 large red bell peppers, cored and cut into big chunks
1 1/2 cups heavy cream
3 cups shredded mozzarella cheese, divided (about 12 oz)
2 tablespoons olive oil (for roasting and tossing)
3 cloves garlic, peeled (optional but recommended)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
1/3 cup grated Parmesan cheese (optional but nice for extra flavor)
Nonstick cooking spray or a little extra oil for the sheet pan
Directions
Preheat the oven to 425°F (220°C). Lightly spray a large rimmed sheet pan with nonstick spray or rub with a little olive oil to prevent sticking.
Cook the rigatoni in a large pot of well-salted boiling water for 2–3 minutes less than the package directions for al dente (the pasta will finish cooking in the oven). Drain and set aside; drizzle with a teaspoon of olive oil and toss so it doesn’t stick together.
While the pasta cooks, spread the red bell pepper chunks and whole peeled garlic cloves on the prepared sheet pan. Drizzle with about 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and the black pepper, and toss to coat. Arrange the peppers in a single layer, skin side up when possible, so they can char nicely.
Roast the peppers and garlic in the preheated oven for 18–22 minutes, or until the peppers are soft, lightly charred in spots, and edges are caramelized. Keep an eye on them during the last few minutes so the garlic browns but does not burn.
Carefully transfer the hot roasted peppers and garlic (and any juices from the pan) to a blender or food processor. Add the heavy cream, 1 cup of the shredded mozzarella, the remaining 1/2 teaspoon salt, crushed red pepper flakes if using, and Parmesan if using. Blend until very smooth and creamy. Taste and adjust salt and pepper as needed.
Reduce the oven temperature to 400°F (205°C). Lightly re-grease the same sheet pan if it looks dry or has any burnt bits; you can also line it with foil for easier cleanup if you like.
In a large bowl, combine the drained, slightly undercooked rigatoni with the warm roasted red pepper cream sauce. Stir gently until every pasta tube is well coated and the sauce is tucked inside the rigatoni as much as possible.
Pour the sauced rigatoni onto the sheet pan and spread it into an even layer, making sure some pasta pieces are peeking up so they can get crispy. Sprinkle the remaining 2 cups shredded mozzarella evenly over the top.
Bake at 400°F for 15–20 minutes, or until the cheese is melted, bubbly, and beginning to brown in spots and the edges of the pasta are caramelized and crisp.
If you’d like extra browned, crispy cheese, switch the oven to broil for 1–2 minutes at the end, watching very closely so it doesn’t burn.
Let the sheet pan rigatoni rest for about 5 minutes before serving so the sauce thickens slightly and the cheese sets. Serve straight from the pan, scooping up some of the crispy edges for anyone who loves those toasty bits.
Variations & Tips
For picky eaters: If your kids are wary of visible peppers, this sauce is perfect because everything is blended smooth and just looks like creamy tomato sauce. You can skip the crushed red pepper flakes for a completely mild version, and use only mozzarella (no Parmesan) if they prefer a very simple flavor. For extra protein: Stir in 2 cups of cooked, shredded rotisserie chicken or browned Italian sausage when you toss the rigatoni with the sauce before baking. Just be sure any meat is fully cooked before it goes into the oven. For more veggies: Add a handful of baby spinach or chopped kale to the hot pasta and sauce; the greens will wilt in the oven. You can also toss in a cup of halved cherry tomatoes on top before adding the cheese. Lighter option: Swap half-and-half for the heavy cream and use part-skim mozzarella; the sauce will be a bit thinner but still tasty. Gluten-free: Use your favorite gluten-free rigatoni or other short pasta and check that your Parmesan and mozzarella are labeled gluten-free. Bake just until tender, as gluten-free pasta can get soft quickly. Make-ahead: You can roast the peppers and blend the sauce earlier in the day, then refrigerate. When ready to bake, warm the sauce slightly on the stove or in the microwave so it coats the pasta more easily, then proceed with assembling and baking. Food safety tips: Cool any leftovers within 2 hours of baking and store in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly until steaming hot before serving. If you add meat, never use it if it has been left out at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Always check that chicken or sausage added to the dish is fully cooked (165°F for chicken) before it goes into the oven, since the bake time here is mainly for melting and browning, not for cooking meat from raw.
