This roasted red pepper and ricotta farfalle recipe combines tender bow-tie pasta with a creamy sauce made from roasted red peppers and ricotta cheese.
Baked to perfection, this dish offers a unique twist on classic roasted red pepper pasta dishes, using farfalle for a delightful texture and presentation.
It's perfect for a weeknight dinner or when you want a comforting pasta dish with a fresh, flavorful sauce.
Why You’ll Love This Recipe
- Using roasted red peppers blended with ricotta cheese creates a creamy, rich sauce with vibrant color and flavor without needing heavy cream.
- Farfalle pasta holds the sauce well with its shape, ensuring every bite is coated and flavorful.
- Baking the dish allows flavors to meld and the top to develop a slight golden crust, adding texture contrast.
Roasted Red Pepper and Ricotta Farfalle
This baked farfalle pasta dish features a creamy roasted red pepper and ricotta sauce, delivering a rich and comforting meal with a unique flavor twist.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces (340g) farfalle pasta
- 2 large red bell peppers
- 1 cup (250g) ricotta cheese
- 1/2 cup (50g) grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (60ml) vegetable broth or reserved pasta cooking water
- Fresh basil leaves, for garnish
Instructions
- Prepare the roasted red peppers Preheat oven to 450°F (232°C). Place red bell peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins are charred and blistered. Remove, place in a bowl, and cover with plastic wrap. Let steam for 10 minutes, then peel, seed, and roughly chop.
- Cook the pasta Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente, about 10 minutes. Reserve 1/4 cup (60ml) pasta water, then drain pasta and set aside.
- Make the sauce In a food processor or blender, combine roasted red peppers, ricotta cheese, 1/4 cup Parmesan, minced garlic, olive oil, vegetable broth or reserved pasta water, red pepper flakes (if using), salt, and pepper. Blend until smooth and creamy.
- Assemble and bake the pasta Preheat oven to 375°F (190°C). In a large mixing bowl, toss the cooked farfalle with the roasted red pepper ricotta sauce until evenly coated. Transfer to a lightly greased 9×9-inch baking dish. Sprinkle remaining Parmesan cheese on top.
- Bake until bubbly Bake in preheated oven for 15 minutes until warm and the top is lightly golden. Let the baked pasta cool for 5 minutes before serving.
Helpful Tips
- Use fresh, firm red bell peppers for the best roasted flavor.
- If you don't have a food processor, a high-speed blender works well to blend the sauce until smooth.
- For a vegan version, substitute ricotta with a plant-based ricotta alternative and Parmesan with nutritional yeast, and ensure vegetable broth is vegan.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours of cooking.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the sauce and roast the peppers ahead of time. Assemble the pasta and bake it before serving.
Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers can be used for convenience. Adjust seasoning to taste as jarred peppers may be salted.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat or fish products.
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