Yep, it’s Monday. But we can do this!
To congratulate yourself for making it through the day, why not cozy up to a bowl of this red pepper pasta bake? Oh, can’t forget the goat cheese! It adds a tang and creaminess that compliments the red pepper perfectly (if I do say so myself).
Even if you chose to use a different pasta, this sauce is still a must. The first time I used this sauce was with linguine pasta, chicken and with a ton of veggies and it was amazing. Basically, if you like slightly spicy and are looking for something slightly untraditional…go for red pepper and goat cheese!
Roasted Red Pepper & Goat Cheese Pasta Bake
1 pound pasta
3 red peppers
4 cups fresh kale, rinsed
2 cloves garlic, minced
3 oz. goat cheese
1 cup grated mozzarella, plus a little for the top
1/2 cup marinara
1/2 cup chicken broth (or vegetable broth)
1/2 tbs. red curry paste
salt & pepper
1. Preheat oven to 400 degrees. Cut peppers into fourths lengthwise, remove stems and seeds and rinse. Place peppers into a small, oven friendly pan and drizzle with olive oil. Season with salt and pepper and place in the oven for about 40 minutes or until peppers have become soft.
2. In a large pot, cook pasta al dente and set aside. In an oven friendly pan (like a cast iron skillet, or dutch oven) add kale with a splash of olive oil and turn to low. Add garlic and let kale cook until it just begins to wilt. Season with salt and pepper. Turn heat off.
3. In a blender add marinara, chicken broth, goat cheese and red curry paste and blend until smooth. Add roasted red peppers and blend until smooth. Season with salt and pepper to taste.
4. Add pasta and sauce to kale, add shredded mozzarella. Stir to combine. Top with a little mozzarella and parmesan cheese. Place in the oven for about 15 minutes, or until cheese has melted and starts to bubble. Remove from oven and dig in!