Baked Penne with Roasted Peppers and Mozzarella
Sweet roasted peppers, a rich tomato sauce and a bubbling mozzarella top. A pasta bake the whole table will finish.
- Time1 hr 10
- LevelEasy
- Costabout £1.16 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 585kcal
- 62gcarbs
- 9gof which sugars
- 26.4gfat
- 13.2gsaturates
- 24.6gprotein
- 5.3gfibre
- 1.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the peppers and onion in a large roasting tin, toss with 2 tbsp of the oil and some salt and roast for 30 minutes until soft and charred at the edges.
30 min - 2
Meanwhile, warm the remaining oil in a saucepan and cook the garlic for 30 seconds. Add the tomatoes, oregano and sugar, season and simmer for 15 minutes until thick.
15 min - 3
Boil the penne in well salted water for 2 minutes less than the packet says. Drain, keeping a mug of the water.
8 min - 4
Stir the roasted vegetables, sauce and half the basil through the pasta, loosening with a splash of pasta water if it looks dry.
- 5
Tip into a large baking dish, dot with mozzarella and scatter over the hard cheese.
- 6
Bake for 20 minutes until bubbling and golden in patches. Scatter over the rest of the basil and serve.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
