Creamy Red Pepper Pasta Skillet

This one-pot creamy roasted red pepper pasta is perfect for a quick weeknight meal. From a simple jar of roasted red peppers and a block of cream cheese to ground beef and noodles, you won’t believe the depth of flavor and creamy texture this simple recipe offers! 

What I Love About this Red Pepper Pasta

• One pot and easy cleanup – Truly a one-pot meal. Because who doesn’t love fewer dishes! You don’t even have to boil the noodles separately. 
• Kids love it – Yes, really! You’d be surprised, but my kids love this pasta. Don´t let the roasted red pepper scare them away! 😉
• Quick! This recipe is on the table in just 30 minutes, making it perfect for busy weeknights, and most ingredients you probably already have on hand! 
• Delicious. Seriously, this is a personal blog favorite. It is SO good… creamy, flavorful, with an (optional) touch of heat, and a rich roasted flavor on top of all the other bonuses!

Key Ingredients

The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them.

• Ground Beef – Any ratio of fat to lean will do! 
• Tomato Sauce – Use a can from the store or a jar of homemade if you’ve got it. 
• Roasted Red Peppers – These can be found in most grocery stores near the olives. I like to use Mezzetta Roasted Red Bell Pepper Strips. 
• Pasta – I like to use bowtie (Farfalle).
• Cream Cheese – I prefer to use regular or full-fat cream cheese for the best creamy texture, but low-fat cream cheese (aka Neufchatel) will work, too. Do not use fat-free.

How to Make Creamy Red Pepper Pasta Skillet

To start, brown the beef in a large skillet and then drain off the excess grease. Add the water, tomato sauce, peppers, sugar, and seasoning to the beef and bring the mixture to a boil.

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Next, dump in the pasta, give it a stir, and bring it back to a boil. 

Then, cover the skillet, reduce the heat to medium, and stir occasionally while cooking.

After 14 minutes, stir in the cream cheese until creamy and no cream cheese clumps are left. 

Enjoy warm and pair this delicious pasta with a crisp green lettuce salad and/or fresh fruit and some bread like garlic bread or No-Knead Artisan Bread!

Red Pepper Pasta Recipe Substitutions 

I like this recipe as written, but you can swap out some things if you´d like. 

• I use ground beef, but I also like this recipe with ground sausage, too. You can also use ground turkey or chicken if you don’t have either of those on hand. You can even use plant-based meat crumbles if you don´t eat meat. 
• Any short-shaped pasta, like penne, rigatoni, rotini, or cellentani, will work. You can also use gluten-free pasta. 
• Add a handful of spinach if you want to boost your veggie intake.

Storing Instructions

Store any leftovers in the fridge. It will keep for up to 5 days in a sealed, airtight container. 

Can I freeze leftovers?

Yes, but the freeze-thaw process may make the pasta really mushy, and it won’t be as creamy. Essentially, it’ll be safe to eat, but not as desirable

Other One Pot Meals You’ll Love

• One Pot Chicken Pesto Pasta
• One Pot Enchilada Pasta
• One Pot Million Dollar Spaghetti
• White Chicken Enchilada Pasta
• One Pot Mexican Beef & Rice
• One Pot Cajun Chicken Pasta