Oven Baked Pasta
This pasta recipe is made with roasted red pepper, mushrooms, and other delicious veggies. All the ingredients boil in broth and you add a bit of heavy cream at the end to make it the perfect creamy pasta.
Servings: 6
Ingredients
- 16 oz. dried pasta (we used linguine)
- 12 oz. roasted red peppers drained and sliced
- 10 oz. mushrooms sliced
- 4 cups chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 tablespoons heavy cream
- Salt to taste
- Optional Toppings
- Fresh basil
- Grated parmesan
Instructions
- Preheat the oven to 400ºF and spray a 9x13-inch casserole dish with cooking spray.
- Place the dried pasta, roasted red peppers, and mushrooms in the baking dish, mix together and set aside.
- Add the chicken broth, tomato paste, garlic, salt, pepper, thyme, oregano, and garlic powder to a bowl with a pouring spout. Whisk all the ingredients together and then pour the chicken broth mixture over the pasta and vegetables.
- Stir the ingredients around so that the pasta is spread out as much as possible in the baking dish.
- Cover the baking dish with a cover or tin foil and bake for 30 minutes, stirring halfway through.
- Remove the baking dish from the oven when the pasta is al dente.
- Stir all the ingredients together and slowly add the heavy cream, stirring constantly as the heavy cream creams the pasta sauce.
- Cover the pasta and let it sit for 3-5 minutes.
- Top with fresh basil and parmesan and serve.
Video
[adthrive-in-post-video-player video-id="iT3w0g22" upload-date="2021-09-05T09:00:00.000Z" name="One Pot Pasta" description="This one pot pasta is a simple, yet elevated pasta recipe made with dry pasta, roasted red peppers, and mushrooms baked in the oven. That's right, there's no pre-cooking your pasta in this recipe."]
Nutrition
Calories: 372kcal | Carbohydrates: 63g | Protein: 15g | Fat: 4g | Fiber: 3g | Sugar: 3g