Oven Baked Pasta

4.79 from 19 votes

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.

Prep 15

Cook 30

Total 45

Fat 4

Carbs 63

Protein 15

Yield

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.

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Nutrition Facts