Caprese Pasta Bake
Juicy cherry tomatoes and mozzarella cheese come together with pasta and basil in one cozy, golden-baked meal great for any night.
Ingredients
- 12 oz 340g short pasta (penne or rigatoni)
- 2 cups cherry tomatoes (halved)
- 1 cup shredded mozzarella cheese
- 1 cup fresh sliced mozzarella cheese
- 1/4 cup fresh basil leaves (chopped)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta: Boil salted water. Cook pasta till just al dente. Drain using a colander.
- Prepare ingredients: Halve tomatoes, mozzarella, tear basil leaves into small pieces.
- Mix in bowl: Toss pasta, tomatoes, olive oil, shredded mozzarella, basil, salt, and black pepper in your mixing bowl.
- Assemble in baking dish: Pour the mixture from the bowl into greased baking dish. Add fresh mozzarella cheese slices on top.
- Bake: Place in oven at 375°F. Bake for 20 minutes, until cheese is melted and golden.
- Serve and enjoy: Let pasta bake cool for 5 minutes. Scoop into plates, add extra basil if you like, and enjoy warm.
Notes
- Don’t overcook pasta before baking, so it stays firm.
- You can swap grape tomatoes for cherry tomatoes without changing the flavor much.
- Add a little more basil right before serving for a fresh taste.
- Store leftovers covered in the refrigerator for up to three days, then reheat gently.
- Great with extra parmesan on top or next to a crisp green salad.