Caprese pasta recipe
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5 from 5 votes

Caprese Pasta Bake

Caprese pasta bake is an easy dump-and-bake summer recipe that the whole family will love! Ready in under 20 minutes, this recipe is so easy to throw together and perfect for a quick dinner, a picnic or for your packed lunch!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 226kcal
Author Diana


  • 250 grams (9 oz) cherry tomatoes
  • 3 cloves garlic minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp red chili flakes
  • 180 grams (1.5 cups) uncooked short pasta I used penne
  • 80 grams (3 oz) baby spinach leaves
  • 3 tbsp basil pesto add more if needed
  • 125 grams (5 oz) mozzarella ball sliced or torn
  • fresh basil leaves for serving


  • Preheat oven to 200c (375f). Cook the pasta according to package directions.
  • In a deep baking dish, add the cherry tomatoes, minced garlic drizzle with olive oil and season with salt and pepper. Roast for 7-8 minutes or until the tomatoes start to pop (collapse).
  • Drain the pasta, and add it to the baking dish along with the baby spinach leaves and pesto. Toss to combine and bake for 3 more minutes.
  • Arrange the torn mozzarella cheese on top, and bake for 3 more minutes or until the cheese is just melted. Remove from oven, season with more cracked black pepper and chili flakes, fresh basil leaves and serve.


*Nutritional information are rough estimates.


Calories: 226kcal | Carbohydrates: 25g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 296mg | Potassium: 238mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1620IU | Vitamin C: 13.7mg | Calcium: 113mg | Iron: 1.1mg