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Three Cheese Rotini with Red Peppers and Shallots

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Three Cheese Rotini with Red Peppers and Shallots

Three Cheese Rotini with Red Peppers and Shallots

Jessica Braider
This baked pasta is a real crowd-pleaser with its balance of sauce and cheese. If you want to boost the vegetables, you can stir in some chopped greens such as spinach, kale, or Swiss chard.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 8 servings


  • 16 oz. whole grain rotini pasta (use wheat/gluten-free, if needed)
  • 2 tsp. extra virgin olive oil
  • 1 red bell pepper diced
  • 1 shallot peeled and finely diced
  • 24 - 26 oz. tomato and basil pasta sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Cheddar cheese
  • 2 Tbsp. grated Parmesan cheese


  • Cook the noodles according to the package directions until they are al dente, and drain them.
  • Meanwhile, preheat the oven to 350 degrees and spray a large deep casserole dish (approx. 2 quarts) with nonstick cooking spray.
  • In a heavy skillet, heat the oil over medium heat. Add the bell peppers and shallots and sauté them, stirring occasionally, until they are tender, 5 – 7 minutes.
  • After draining the noodles, return them to the pot and combine them with the pasta sauce, peppers and shallots, and mozzarella and Cheddar cheese and mix thoroughly.
  • Transfer the mixture to the casserole dish and top it evenly with the Parmesan cheese.
  • Bake it, uncovered, for 20 minutes until it is firm and heated through. Serve it immediately, cover and refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Place the bell peppers, shallots, and pasta sauce in the slow cooker and cook on low for 8 - 12 hours or on high for 4 - 6 hours. About 30 minutes before meal time, before meal time, cook the noodles in a stockpot according to the package directions until they are al dente, and drain them. At serving time, stir the cheeses into the sauce in the slow cooker, then toss the sauce with the cooked noodles. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, dice the bell pepper and the shallot, shred the mozzarella and the Cheddar cheese and grate the Parmesan cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add a pinch of red pepper flakes either to the sauce mixture or at the table.
Tip: While this recipe does not call for you to cover the pasta dish while baking it, you may want to cover it if your kids don't like when the top of baked pasta dishes get a little browned and crunchy.
Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 11g, 16.5%; Saturated Fat: 5g, 21.5%; Cholesterol: 25mg, 8.5%; Sodium: 435mg, 18%; Total Carbohydrate: 43g, 14.5%; Dietary Fiber: 5g, 21%; Sugar: 7g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Dinner, Fall, Freezer-Friendly, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegetarian, Winter
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