Caprese Pasta Bake
This vegetarian Caprese Pasta Bake is simple yet satisfying, great for a weeknight supper - Made with simple ingredients and ready in just 30 min!
Serving: 6
Calories: 412kcal
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.
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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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.