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caprese pasta bake in a large baking pan, topped with mozzarella and basil leaves

Caprese Pasta Bake

Course: Vegetarian
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 412kcal
Author: Andrea Soranidis
This vegetarian Caprese Pasta Bake is simple yet satisfying, great for a weeknight supper - Made with simple ingredients and ready in just 30 min!
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Ingredients

  • 400 g penne rigate pasta
  • 400 g homemade marinara sauce
  • 100 g cherry tomatoes halved
  • handful of fresh basil leaves roughly teared
  • 250 g fresh mozzarella drained and finely cubed
  • 1 tablespoon extra-virgin olive oil

Instructions

  • Heat oven to 180C/360F and arrange a baking tray into the middle shelf.
  • Cook the pasta in a large pot of lightly salted boiling water. Cook the pasta until just al dente, about 4 min shorter than cooking time instructions.
  • Drain pasta, and mix it with the marinara sauce, tomatoes, half the mozzarella, basil and olive oil. Toss all ingredients together, season accordingly, then spoon evenly into a large ovenproof dish.
  • Top the pasta with remaining mozzarella. Place in the oven and cook until cheese is melted, about 15 minutes.
  • Top with the remaining basil and serve immediately.

Notes

Store leftovers of this caprese pasta bake in an airtight container in the fridge for up to two days.

Nutrition

Calories: 412kcal | Carbohydrates: 55g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 583mg | Potassium: 415mg | Fiber: 3g | Sugar: 5g | Vitamin A: 652IU | Vitamin C: 8mg | Calcium: 236mg | Iron: 2mg