Roasted Red Pepper and White Bean Pasta

with Barilla® Cellentani and Traditional Tomato Sauce

Blue Box Cellentani

Made with

Barilla Cellentani

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Ingredients 8 Servings

Ingredients for 8 people

  • 1 box Barilla® Cellentani
  • 1 jar Barilla® Traditional Tomato Sauce
  • 4 tablespoons extra virgin olive oil
  • 1 cup red onion, diced
  • 1 16-ounce jar roasted red peppers
  • 1 18-ounce can cannellini beans, drained
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • ½ cup Parmigiano-Reggiano cheese, grated
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  • Bring a large pot of water to a boil.
  • Meanwhile, sauté onions in olive oil for 3-4 minutes or until translucent.
  • Add peppers and sauté for 2 minutes.
  • Pour in Traditional sauce and bring to a simmer; season with salt and pepper.
  • Remove the sauce from the heat and in batches puree until smooth.
  • Add beans to the puree and gently stir.
  • Cook the pasta according to package directions, drain and toss with the sauce.
  • Before serving top with parsley and cheese.
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