casserole dish of pasta and meatballs topped with melted cheese

Roasted Red Pepper and Tomato Pasta Bake with Meatballs

  • Author: Spicepaw
  • Prep Time: 75
  • Cook Time: 20
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x


Roasted red bell pepper and tomato sauce tossed with pork and meatballs and pasta then topped with cheese and baked to bubbly goodness. #casserole #pasta #familydinners #meatballs




    • 3 red bell peppers
    • 45 medium red tomatoes
    • 1 head of garlic
    • 1 tbsp dried Italian herbs
    • splash of red wine
    • 23 tbsp olive oil


    • 350 g (~12 oz) pork mince
    • 350 g (~12 oz) beef mince
    • 1 tsp onion powder
    • 2 cloves of garlic (minced)
    • pinch of chili flakes (optional)
    • 1 tbsp dried Italian herbs
    • 1 tbsp finely grated Parmesan cheese
    • 1 egg
    • 2 tbsp breadcrumbs (or just enough to hold the meat together)
    • 1 tsp sea salt
    • black pepper
    • grated cheese (whatever is your favorite with as much and as little as you like)
    • 500 g (~18 oz) pasta (uncooked)



  1. Roughly chop up red bell peppers, tomatoes and garlic cloves and place in a baking tray.  Sprinkle with olive oil, salt, pepper and Italian herbs.  Add a splash of red wine and toss until everything is evenly coated.   Place in the oven and cook for 1 hour at 450F/220C.
  2. When finished roasting, puree the red pepper and tomato mixture using a blender or food processor until smooth.  Transfer to a medium-large saucepan and cook on medium heat until bubbly.


  1. In a large mixing bowl, add together all ingredients and thoroughly combine.  Using your hands, shape the mixture into balls 1 in/2 cm in diameter.  When the red pepper and tomato sauce is bubbly, add the meatballs, cover with a lid and let cook in the sauce for 10-12 minutes or until cooked through. (I like my meatballs to taste like meat so I add just enough egg and breadcrumbs to keep the mixture together.  If you don’t feel the same way, feel free to add more egg and breadcrumbs.)

Pasta Bake

  1. Cook the pasta until al dente, drain thoroughly.  Add to sauce mixture with meatballs and gently fold it all together.  Transfer pasta mixture to a baking tray, top with your favorite shredded cheese and bake in the oven at 450F/220C for 15-20 minutes or until cheese is melted and brown and the pasta has soaked up some of the sauce.


  1.  To avoid dry meatballs, use meat with a little bit more fat on it.  You want just enough fat to keep them juicy but not too much fat that it’ll make the sauce greasy when poaching them.
  • Category: Pasta
  • Method: roasting, baking
  • Cuisine: Western

Keywords: Pasta Bake, meatballs, casserole, noodles, pasta, tomato, red pepper, cheese, Italian

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