Holiday Pasta Bake with Brie, Roasted Peppers & Caramelized Onions
A cozy, festive pasta casserole perfect for holiday dinners or family gatherings. Tender rigatoni is coated in a creamy sauce of caramelized onions, roasted red peppers, heavy cream, Parmesan, and rich brie. Topped with mozzarella and a crunchy rosemary cracker layer (optional cranberries for a festive touch), it bakes until golden and bubbling.
Equipment
- 1 Large Pot – For boiling the rigatoni (or your choice of short pasta).
- 1 Strainer/Colander – To drain the cooked pasta after it has been boiled.
- 1 Large Skillet – To caramelize the onions and sauté the garlic, thyme, and red pepper flakes.
- 1 Wooden Spoon or Silicone Spatula – For stirring the onions and sauce in the skillet.
- 1 Knife – To slice the onions, mince the garlic, and slice the roasted red peppers.
- 1 Cutting Board – For slicing and chopping the onions, garlic, and other ingredients.
- 1 Measuring Spoons – For measuring out ingredients like thyme, crushed red pepper flakes, and olive oil.
- 1 Measuring Cups – For measuring the heavy cream, Parmesan cheese, and other ingredients.
- 1 Grater – To grate the Parmesan cheese, if using a block rather than pre-grated.
- 1 Cheese Knife – To cube the brie cheese (and to remove the rind).
- 1 Large Mixing Bowl – For tossing the cooked pasta with the sauce, and mixing in the cheese and other ingredients.
- 1 9×13-inch Baking Dish – To assemble and bake the pasta dish.
- 1 Small Bowl – For mixing the crushed rosemary crackers with olive oil for the topping.
- 1 Spoon – To spoon and spread the pasta mixture into the baking dish and for garnishing.
- 1 Oven – To bake the pasta at 375°F (190°C) until golden and bubbly.
- 1 Baking Sheet (optional) – To place under the baking dish in case there’s any spillage while baking.
- 1 Timer – To keep track of the 25-30 minutes baking time.
- 1 Oven Mitts – For handling the hot baking dish once it’s out of the oven.
- 1 Citrus Squeezer – If you're adding lemon or other citrus for garnish or flavor (though this recipe doesn’t specify). Optional
- 1 Tongs – For tossing the pasta in the sauce, ensuring an even coating. Optional
- 1 Serving Spoon – To serve the finished pasta bake onto plates. Optional
Ingredients
For the Pasta
- 12 oz rigatoni (or any short pasta)
- 1 tbsp kosher salt (for pasta water)
For the Sauce
- 2 tbsp olive oil
- 2 each medium yellow onions, thinly sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, sliced
- 1 cup heavy cream
- 1/2 tsp crushed red pepper flakes (optional)
- 1 jar (12 oz) roasted red peppers, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 oz triple-cream brie, rind removed and cubed
- Salt and black pepper to taste
For Assembly
- 2 cups shredded mozzarella
- 1 cups crushed rosemary crackers (or plain breadcrumbs)
- 1 tbsp olive oil
- 1/2 cup fresh parsley, chopped
- 1/4 cup dried cranberries for garnish
Instructions
- Cook the pasta:Bring a large pot of salted water to a boil. Cook rigatoni until just shy of al dente (1–2 minutes less than package directions). Drain and set aside.
- Caramelize the onions:Heat olive oil in a skillet over medium-low heat. Add onions and a pinch of salt. Stir occasionally for about 15 minutes, until golden and sweet. Add garlic, thyme, and red pepper flakes. Cook 1 minute more.
- Build the sauce:Stir in roasted red peppers and cream. Let it simmer gently for 5 minutes. Add Parmesan and cubed brie. Stir until smooth and creamy. Season with salt and pepper.
- Preheat oven to 375°F. In a large mixing bowl, toss the cooked pasta with the sauce until coated. Add half the mozzarella and mix.
- Top and bake:Pour the mixture into a greased 9x13-inch baking dish. Sprinkle remaining mozzarella on top. In a small bowl, mix crushed crackers with olive oil, then scatter over the pasta. Add dried cranberries if using.
- Bake until golden and bubbling: Bake uncovered for 25–30 minutes, until the edges are crisp and the center is hot.
- Finish and serve:Let it rest for 10 minutes. Garnish with fresh parsley before serving.
Video
Notes
- Cheese Options: If you don’t have brie, try fontina, havarti, or cream cheese for a similar creamy texture.
- Make Ahead: Cook the pasta and sauce up to 24 hours in advance. Assemble and bake just before serving.
- Gluten-Free Version: Use gluten-free pasta and gluten-free breadcrumbs or crushed crackers.
- Vegetables: Spinach, kale, or roasted squash can be added for extra nutrition and color.
- Cranberry Topping: Optional, but adds festive sweetness and a pop of color.
- Serving Size: Perfect for 6 servings; can double for larger gatherings.