Red Pepper Tomato Pasta Bake Recipes

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
• Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
• Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
• Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

Steps:

• Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat.
• Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains.
• Drain of most of the fat.
• Add the mushrooms and saute for 4 minutes.
• Add the garlic and saute for 1 minute.
• Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken.
• Add the cream, season with salt and pepper, and stir to combine.
• Cook for 3-5 minutes, or until the sauce begins to thicken.
• Taste and adjust for seasonings.
• Preheat the oven to 375°.
• Oil a 13 x 9 inch baking dish.
• Bring a large pot of water to a boil.
• Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well.
• In a medium bowl, combine the cheeses.
• Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine.
• Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese.
• Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned.
• Serve immediately.