CAPRESE Pasta Bake
Indulge in the comforting flavors of Italy with this delightful CAPRESE Pasta Bake, combining tender pasta, juicy cherry tomatoes, fresh basil, and creamy mozzarella cheese.
Equipment
- Large Pot
- Oven-safe Skillet
- Mixing Bowl
Ingredients
Pasta
- 1.5 cups dried pasta (penne)
Vegetables
- 8 ounces cherry tomatoes
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon red chili flakes (optional) for heat
- 3 ounces baby spinach leaves
- 3 tablespoons basil pesto add more if desired
- 5 ounces fresh mozzarella, sliced or torn
Garnish
- fresh basil leaves for serving
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large pot, bring salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- Step 3: In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Step 4: Add the cherry tomatoes, baby spinach, salt, black pepper, and red chili flakes to the skillet. Cook for another 2-3 minutes until the spinach wilts and the tomatoes soften.
- Step 5: Add the cooked pasta and basil pesto to the skillet, stirring gently to combine.
- Step 6: Fold in the fresh mozzarella slices gently.
- Step 7: Transfer the skillet to the oven and bake for 20-25 minutes until the top is golden and bubbly.
- Step 8: Remove from the oven, let cool for a few minutes, and garnish with fresh basil leaves before serving.
Notes
Feel free to customize the pasta shape and add protein like chicken or shrimp. Ensure mozzarella is fresh for the best flavor.