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Roasted Red Pepper Shells

Roasted Red Pepper Shells
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 8 oz box Banza Shells
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1/2 cup roasted red peppers, drained
  • 1/2 cup crushed tomatoes
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh basil, chopped
  • 2 tablespoons Parmesan cheese, grated
  1. Cook pasta until al-dente, about 5-6 minutes. Drain.
  2. Meanwhile, heat olive oil in a medium saucepan and add in onion. Cook for 2-3 minutes
  3. Add in garlic and cook for an additional minute.
  4. Stir in roasted red peppers and sauce for 1-2 minutes.
  5. Transfer mixture to a blender and pulse until combined.
  6. Add mixture back to the pan along with crushed tomatoes, pepper and crushed red pepper flakes. Bring to a simmer and cook for 5 minutes.
  7. Take off of the heat and stir in fresh chopped basil and Parmesan cheese.
  8. Add cooked pasta to the sauce and toss to combine. Serve immediately and garnish with extra cheese, basil and crushed red pepper flakes.

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