Instructions

• Preheat the oven to 375°F (190°C; 170°C fan).
• Bring a large pot of water to a boil. Add ½ teaspoon salt, then add 1 ½ cups (180 g) dried pasta and cook according to the package directions until al dente.
• While the pasta cooks, place 8 ounces (225 g) cherry tomatoes and 3 cloves minced garlic in a deep baking dish. Drizzle with 1 tablespoon (15 ml) extra virgin olive oil and sprinkle with ¼ teaspoon ground black pepper. Toss to coat the tomatoes and roast in the preheated oven for 7–8 minutes, until the tomatoes begin to soften and pop. (Leave the oven on.)
• 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 the pasta is evenly coated and the spinach begins to wilt.
• Return the baking dish to the oven and bake for 3 minutes to heat through and wilt the spinach fully.
• Remove the dish from the oven and arrange 5 ounces (140 g) fresh mozzarella (sliced or torn) evenly over the top. Return to the oven and bake an additional 3 minutes, or until the mozzarella is just melted.
• Remove from the oven. Sprinkle red chili flakes as desired, scatter fresh basil leaves for serving, and serve immediately.