Caprese Pasta Bake

This Caprese pasta bake is a simple, fresh, and comforting dish that brings together all the flavors I love from a classic Caprese salad tomatoes, mozzarella, and basil combined with pasta for a heartier twist. It’s cheesy, flavorful, and makes a perfect weeknight dinner that feels both cozy and light.

Why You’ll Love This Recipe

I like this pasta bake because it’s quick to prepare and doesn’t require complicated ingredients. The cherry tomatoes roast beautifully, creating a natural sauce that pairs perfectly with garlicky pasta and melty mozzarella. I enjoy the freshness that spinach and pesto bring, making the dish balanced and vibrant. It’s a recipe I turn to when I want something comforting but not too heavy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups (180 g) dried pasta I used penne
8 ounces (225 g) cherry tomatoes
3 cloves garlic minced
1 tablespoon (15 ml) extra virgin olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon red chili flakes
3 ounces (85 g) baby spinach leaves
3 tablespoons basil pesto add more if needed
5 ounces (140 g) fresh mozzarella sliced or torn
fresh basil leaves for serving

Directions

1. I start by preheating the oven to 375°F (190°C).
2. I cook the pasta in salted boiling water until just al dente, then drain and set aside.
3. In a large ovenproof dish, I toss the cherry tomatoes with garlic, olive oil, salt, pepper, and chili flakes. I roast them in the oven for 15–20 minutes until they soften and release their juices.
4. I add the cooked pasta and spinach to the roasted tomatoes, stirring to combine.
5. I mix in the basil pesto, coating everything evenly.
6. I top with slices or torn pieces of fresh mozzarella and bake for another 10–15 minutes until the cheese is bubbling and golden in spots.
7. I remove from the oven and scatter fresh basil leaves over the top before serving warm.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 30–35 minutes to cook, so I can have it ready in about 40–45 minutes.

Variations

Sometimes I add grilled chicken, shrimp, or roasted vegetables like zucchini or bell peppers to make it heartier. I also like swapping penne for fusilli, rigatoni, or shells. For a spicier version, I increase the red chili flakes or add fresh chili slices. If I want extra cheesiness, I sprinkle grated Parmesan or pecorino on top before baking.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm it in the oven at 350°F (175°C) until heated through or microwave individual portions. If it looks dry, I stir in a splash of olive oil or water before reheating.

FAQs

Can I make this ahead of time?

Yes, I often assemble the pasta bake a few hours in advance and refrigerate it, then bake it just before serving.

What pasta works best for this dish?

I like penne, but fusilli, rigatoni, or shells also work well since they hold the sauce and cheese nicely.

Can I use store-bought pesto?

Yes, I usually do for convenience, but homemade pesto makes it extra flavorful.

Is fresh mozzarella necessary?

I prefer fresh mozzarella for its creaminess, but shredded mozzarella works too.

Can I make this recipe vegan?

Yes, I swap the mozzarella with a dairy-free cheese and use vegan pesto.

How do I stop the pasta from drying out?

I make sure not to overbake and sometimes cover the dish with foil during the first half of baking.

Can I freeze Caprese pasta bake?

I don’t usually recommend freezing because fresh mozzarella changes texture, but it’s fine if I don’t mind a softer consistency.

What other greens can I use instead of spinach?

I sometimes use kale, arugula, or Swiss chard.

Can I add more protein?

Yes, I often add cooked chicken, beans, or tofu for extra protein.

Can I make this spicier?

Definitely, I increase the chili flakes or add sliced fresh chili to the tomato mixture.

Conclusion

I love how this Caprese pasta bake combines classic Italian flavors in a simple, cozy dish. It’s fresh, cheesy, and satisfying without being too heavy. Whether I make it for a weeknight dinner or a casual gathering, it always feels like a comforting yet elegant meal.

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