Caprese Pasta Bake
A cozy and fresh baked pasta dish that combines the classic flavors of Caprese—tomatoes, mozzarella, and basil—with pasta, spinach, and pesto for a comforting yet vibrant dinner.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking, Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
1 ½ cups (180 g) dried pasta (penne or similar)
8 oz (225 g) cherry tomatoes
3 cloves garlic, minced
1 tbsp (15 ml) extra virgin olive oil
½ tsp salt
¼ tsp ground black pepper
⅛ tsp red chili flakes
3 oz (85 g) baby spinach leaves
3 tbsp basil pesto (or more, to taste)
5 oz (140 g) fresh mozzarella, sliced or torn
Fresh basil leaves, for serving
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in salted boiling water until just al dente. Drain and set aside.
- In a large ovenproof dish, toss cherry tomatoes with garlic, olive oil, salt, pepper, and chili flakes. Roast for 15–20 minutes until softened and juicy.
- Add cooked pasta and spinach to the roasted tomatoes and stir to combine.
- Mix in basil pesto until everything is evenly coated.
- Top with fresh mozzarella pieces and bake for 10–15 minutes until cheese is bubbling and golden in spots.
- Remove from oven, scatter fresh basil leaves on top, and serve warm.
Notes
Swap penne for fusilli, rigatoni, or shells.
Add chicken, shrimp, or roasted vegetables for a heartier version.
Use vegan cheese and pesto for a plant-based option.
Cover with foil for the first half of baking to prevent pasta from drying out.
Store leftovers in fridge up to 3 days; reheat with a splash of olive oil or water if needed.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 360
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 25 mg
Find it online: https://justsosavory.com/caprese-pasta-bake/
