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Cheesy roasted red pepper pasta

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


  • 4 red peppers whole
  • 1 tbsp oil
  • 250 g pasta
  • Salt
  • Black pepper
  • 2 tbsp ricotta
  • 4 tbsp cheddar cheese grated
  • Fresh herbs basil and parsley will both work well, to serve


  • Rub the peppers with a little oil, and place them whole on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, turning them over half way. They should be very soft and slightly charred.
  • Immediately transfer the peppers to a plate, and cover tightly with cling film (alternatively you could put the peppers in a tightly sealed food bag). Set aside for a few minutes.
  • Boil the pasta until al dente.
  • When the peppers have sat for 5 minutes or so, gently peel off the skin and remove the seeds. Place the flesh in a mini food processor, and blitz until smooth.
  • When the pasta is ready, drain it and add the roasted red pepper purée. Season to taste, and transfer to a baking dish (either two individual dishes, or one larger dish).
  • Add a few small dollops of ricotta to the top of each dish, and sprinkle over the grated cheddar. Bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the cheese has melted and crisped up to your liking.
  • Serve topped with fresh herbs.