Caprese Pasta Bake
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Β½ cups dried pasta (I used penne)
- 8 ounces cherry tomatoes
- 3 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
- β teaspoon red chili flakes
- 3 ounces baby spinach leaves
- 3 tablespoons basil pesto (add more if needed)
- 5 ounces fresh mozzarella (sliced or torn)
- fresh basil leaves (for serving)
Method
- Preheat oven to 375Β°F/190Β°C, 170Β°C fan oven.
- In a saucepan, boil water, salt it, then cook the pasta according to the package instructions.
- As the pasta is being cooked, in a deep baking dish, add the cherry tomatoes, garlic drizzle with olive oil and season with salt and pepper. Roast for 7-8 minutes or until the tomatoes start to pop (collapse). Do not switch off the oven.
- Drain the pasta, and add it to the baking dish along with the baby spinach leaves and pesto. Toss to combine and return to the oven to bake for 3 more minutes.
- Arrange the mozzarella pieces cheese on top, and bake for 3 more minutes or until the cheese is just melted. Remove from oven, season with cracked black pepper and chili flakes, fresh basil leaves, and serve.