Instructions

• Preheat the oven to 375°F / 190°C (170°C fan) and position a rack in the center.
• Bring a large pot of water to a boil. Add the 1/2 teaspoon salt from the ingredient list, then add 1 1/2 cups (180 g) dried pasta and cook according to the package instructions until al dente.
• While the pasta cooks, put 8 ounces (225 g) cherry tomatoes and 3 cloves minced garlic into a deep oven‑safe baking dish. Drizzle 1 tablespoon (15 ml) extra virgin olive oil over the tomatoes and garlic. Roast in the preheated oven for 7–8 minutes, until the tomatoes start to burst.
• Drain the pasta well and add it to the baking dish with the roasted tomatoes. Add 3 ounces (85 g) baby spinach leaves and 3 tablespoons basil pesto. Toss everything together until combined and the spinach begins to wilt.
• Return the baking dish to the oven and bake for 3 minutes to heat through.
• Remove the dish from the oven, arrange 5 ounces (140 g) fresh mozzarella (sliced or torn) evenly over the pasta, and return to the oven. Bake for about 3 minutes more, or until the mozzarella is just melted.
• Remove from the oven, sprinkle with the 1/4 teaspoon ground black pepper and the red chili flakes listed in the ingredients, garnish with fresh basil leaves, and serve.