There's something magical about the blend of sun-dried tomatoes and roasted red peppers. The sweet and slightly smoky taste of roasted peppers combined with the rich, tangy essence of sun-dried tomatoes creates a harmony that's hard to resist in this Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole.
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Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole
🎥Video Recipe:
📖Printable Recipe:
Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole
Ingredients
- 400 g (14 oz) pasta
- 2 roasted bell peppers
- 400 g (14 oz) canned tomatoes
- 3 garlic cloves minced
- ⅓ cup sun-dried tomatoes
- 4 basil sprigs
- ½ cup full-fat cream
- 1 teaspoon chili flakes
- 1 cup pasta water
- 2 tablespoon olive oil
- 1 ball burrata cheese
Instructions
- Preheat the oven to 180C/350F.
- Cook pasta in a pot of salted boiling water for half the time listed on the packaging. Drain and leave 1 cup of pasta water set aside.400 g (14 oz) pasta, 1 cup pasta water
- Blend canned tomatoes with bell peppers, sun-dried tomatoes, basil, olive oil, garlic, chili flakes, salt and pepper.2 roasted bell peppers, 400 g (14 oz) canned tomatoes, 3 garlic cloves, ⅓ cup sun-dried tomatoes, 4 basil sprigs, 2 tablespoon olive oil, 1 teaspoon chili flakes
- Pour tomato sauce into a sauce pan placed over medium heat. Add in pasta water and cream, bring to a boil.½ cup full-fat cream, 1 cup pasta water
- Mix half-cooked pasta with the sauce, transfer into a casserole dish.
- Bake for 25-30 minutes, top with burrata, olive oil, basil and chili before serving.4 basil sprigs, 1 ball burrata cheese, 1 teaspoon chili flakes
Video
Nutrition
📋Ingredients
- 400 g (14 oz) pasta
- 2 roasted bell peppers
- 400 g (14 oz) canned tomatoes
- 3 garlic cloves, minced
- ⅓ cup sun-dried tomatoes
- 4 basil sprigs
- ½ cup full-fat cream
- 1 teaspoon chili flakes
- 1 cup pasta water
- 2 tablespoon olive oil
- 1 ball burrata cheese
🔪How to Make This Casserole?
Preheat the oven to 180C/350F.
Cook pasta in a pot of salted boiling water for half the time listed on the packaging. Drain and leave 1 cup of pasta water set aside.
Blend canned tomatoes with bell peppers, sun-dried tomatoes, basil, olive oil, garlic, chili flakes, salt and pepper.
Pour tomato sauce into a sauce pan placed over medium heat. Add in pasta water and cream, bring to a boil.
Mix half-cooked pasta with the sauce, transfer into a casserole dish.
Bake for 25-30 minutes, top with burrata, olive oil, basil and chili before serving.
🍽What Do I Serve With It?
Wondering what to pair with this creamy casserole? Here are a few suggestions:
Fresh Green Salad
A crisp, green salad with a light vinaigrette complements the rich flavors of the casserole perfectly. The freshness of the greens adds a nice contrast and balances the meal.
Garlic Bread
Nothing beats the combination of cheesy, creamy pasta with warm, crusty garlic bread. It’s perfect for soaking up any extra sauce left on your plate.
Steamed Vegetables
For a healthier option, serve the casserole with a side of steamed vegetables. Broccoli, carrots, and green beans add a nutritious touch to the meal.
⏲️Chef's Tip
Roast Your Own Bell Peppers
While jarred roasted peppers are convenient, roasting your own can greatly enhance the flavor of the dish. Simply char them over an open flame or roast them in the oven until the skins are blackened, then place them in a sealed container for a few minutes to steam. This makes peeling off the skins much easier and ensures a smoky, robust flavor.
Fresh Basil vs. Dried
If you have access to fresh basil, it can significantly elevate the dish with its aromatic freshness. However, if you're using dried basil, remember to add it early in the cooking process to allow its flavors to fully develop.
Don’t Forget the Salt
Seasoning each layer as you go is key to building a well-rounded, flavorful casserole. Salt the pasta water generously—it should taste like the sea. Also, taste the sauce before combining it with the pasta, and adjust the seasoning if necessary.
Let It Rest
After baking, let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken and the flavors to settle, making each serving more cohesive and satisfying.
Experiment with Cheese
While burrata is a luxurious cheese to use, you can experiment with others like mozzarella, fontina, or even a mix of grated parmesan and pecorino. Each cheese will bring a unique flavor and texture to the casserole.
Implementing these additional tips can help to bring out the best in your creamy sun-dried tomato & roasted red pepper casserole, making it a dish that delights every time.
💭Frequently Asked Questions
Can I Make This Dish Vegan?
Yes, you can! Substitute the cream with coconut cream and the burrata with cashew cheese. The flavors will still be rich and satisfying.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. Reheat in the oven at a low temperature or in the microwave until warmed through.
Can I Freeze This Casserole?
Absolutely. Prepare the casserole up to the baking step, then cover and freeze. When you’re ready to eat, bake it straight from the freezer, adding extra time as needed.
🥘More Easy Casseroles
Love the creamy texture with the promise of a rich flavor? Oh man, it's my absolute favorite. If it's your's, too, definitely check out these amazing recipes that are sure to tickle that particular fancy:
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