Roasted Pepper Penne Bake with Ricotta

Preheat the oven to 220 °C (425 °F). Set a large pot of well-salted water over high heat and bring it to a rolling boil, about 10 minutes. Meanwhile, seed the sweet peppers, cut them into 1 cm strips and thinly slice the onion.

Toss the peppers and onion in a 23 x 33 cm (9 x 13 in) baking dish with the olive oil, half the salt and the garlic powder. Roast on the middle rack for 15 to 18 minutes, turning once halfway, until soft with browned edges.

Tip: Roasting the peppers right in the baking dish means one less pan and the browned bits end up in the sauce.

Meanwhile, shred the mozzarella from the block on the coarse side of a box grater. In a bowl, stir the ricotta with the lemon zest, oregano, black pepper, the remaining salt and a third of the mozzarella until evenly mixed.

Boil the penne over high heat for 2 minutes less than the package time, about 8 minutes, until it bends but is still firm in the centre. Scoop out 125 mL (1/2 cup) of the cooking water, then drain the pasta.

Tip: The penne finishes softening in the oven, so pulling it early keeps it from going mushy.

Take the baking dish out of the oven. Pour in the pasta sauce, the reserved cooking water and the chili flakes, add the drained penne and stir until every piece is coated and the peppers are spread through.

Drop heaping spoonfuls of the ricotta mixture over the pasta and press each one halfway in. Scatter the rest of the mozzarella evenly over the top.

Bake at 220 °C (425 °F) for 18 to 20 minutes, until the sauce bubbles at the edges and the mozzarella is melted and browned in spots.

Rest the dish on the counter for 5 minutes so the sauce settles, then scatter the parsley over the top and serve in shallow bowls with a ricotta pocket in every portion.

Tip: Leftovers keep 3 days in the fridge; reheat a portion covered in the microwave with a splash of water for 2 to 3 minutes.