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!
Ingredients
- 1 ½ cups (180 g) dried pasta I used penne
- 8 ounces (225 g) cherry tomatoes
- 3 cloves garlic minced
- 1 tablespoon (15 ml) extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red chili flakes
- 3 ounces (85 g) baby spinach leaves
- 3 tablespoons basil pesto add more if needed
- 5 ounces (140 g) fresh mozzarella sliced or torn
- fresh basil leaves for serving
Instructions
- Preheat oven to 375°F/190°C, 170°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.
Notes
*Nutritional information are rough estimates.
Nutrition
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
Find it online: https://littlesunnykitchen.com/caprese-pasta/