Servings: 6

Weight Watcher Smart Points: 12

Preparation Time: 45 Minutes

Cooking Time: 25 Minutes

Ready In: 70 Minutes


  • 1/4 teaspoon ground ancho chiles
  • 1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
  • 2 garlic cloves, halved, divided
  • 1/2 cup panko
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
  • 1 red bell pepper, seeded, cut into 1-inch pieces
  • 8 ounces medium shell pasta or gemelli
  • 1 cup (packed) coarsely grated whole-milk mozzarella
  • 3 tablespoons unsalted butter, room temperature, divided


  1. 1
  2. Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to a boil in a small saucepan
  3. Cover and reduce the heat to medium-low
  4. Simmer until pepper is soft, about 15 minutes.2
  5. Meanwhile, toast the panko in a skillet over medium-high heat until golden, stirring often, 5-6 minutes
  6. Transfer to a bowl and cool until lukewarm
  7. Rub 1 tablespoon butter into the crumbs to coat
  8. Mix in 1/4 cup of the Parmesan cheese.3
  9. Transfer the bell pepper to a food processor
  10. Add the Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove
  11. Add the cheddar and 1/4 cup Parmesan cheese
  12. Blend until sauce is smooth
  13. Season to taste with salt and pepper.4
  14. Preheat the oven to 400 F
  15. Butter a 8-cup baking dish
  16. Cook the pasta in a pot of boiling salted water until tender but still al dente
  17. Drain and return to the pot
  18. Stir the sauce and mozzarella into the pasta
  19. Season with salt and pepper and pour into the prepared baking dish
  20. Sprinkle with the panko/parmesan topping.5
  21. Bake the pasta until the topping is crisp and sauce is bubbling, about 25 minutes
  22. Let stand for 10 minutes before serving.

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