Baked Red Pepper Pasta Recipe

For the roasted red pepper sauce:

jar (16 ounces) roasted red peppers, drained

sun-dried tomatoes

garlic cloves, chopped

toasted pine nuts

freshly grated Parmesan cheese

red wine vinegar, plus more to taste

Kosher salt

Freshly ground black pepper

extra virgin olive oil

For the white sauce:

unsalted butter

flour

whole milk

freshly grated Parmesan cheese

Small pinch grated nutmeg

Kosher salt

Freshly ground black pepper

For the baked pasta:

dried pasta (I used casarecce here, but penne or gemelli would be good too)

fresh mozzarella

chopped basil, plus more for serving

Freshly grated Parmesan cheese, for grating