Spaghetti with Three Cheese Sweet Pepper Marinara

Annie Leon


I love some good pasta, and not many places serve it with bold, rich flavors the way I like.

This is my favorite variation on a classic marinara. The tang of the pepper adds some interest, and when you saute the fennel and oregano, it really brings out their flavor. I like the balance of creamy and hearty, and this sauce is simply no exception to that rule. I hope you like this one as much as I do

pinch tips: Perfect Pasta Every Time





5 Min


25 Min


1/2 medium
1 large
red or orange bell pepper
3 Tbsp
olive oil
4 clove
garlic, minced
1/2 tsp
fennel seed
2 tsp
oregano, dried
1 can(s)
tomato paste
14 oz
crushed tomatoes
14 oz
diced tomatoes italian-style
3 oz
cream cheese
1/4 c
parmesan cheese
1/4 c
mozzarella, shredded
1/4 c
sour cream, light
1 Tbsp
basil, dried
1/2 tsp
ancho chile powder
1/8 c
parsley flakes
1 lb

Directions Step-By-Step

Finely chop onion and cube bell pepper, saute in olive oil with fennel seed, oregano, and garlic until just tender.
Stir in all remaining ingredients except parsley. Simmer over low heat for 25-30 minutes.
Cook spaghetti according to package directions. Drain and add to sauce, top with parsley.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy