Fall has arrived, and with it comes the return of pasta bakes. Pasta, sauce, and cheese, baked until it's all warm and melty — what could be more comforting on a chilly evening?
This version skips the traditional marinara and instead calls for two different sauces: a red sauce (with roasted red peppers, sun-dried tomatoes, garlic, pine nuts, Parmesan, and red wine vinegar) and a white sauce (a classic béchamel).
You toss your cooked pasta with the red sauce, then layer it in a skillet with the white sauce, fresh basil, and fresh mozzarella before baking until everything is gooey and golden-brown on top.
The best part? You can bring the skillet to the table and serve everyone's portion right out of it.
→ Get the Recipe: Baked Red Pepper Pasta from Kitchen Konfidence