Healthy Caprese Pasta Bake

Here’s my go-to caprese pasta bake recipe, combining the classic flavors of fresh mozzarella, tomatoes, and basil with perfectly cooked pasta, all baked until golden and bubbly under a layer of melted cheese.

This pasta bake is one of those dishes I keep coming back to when I need something that everyone at the table will eat. I often make a double batch because the leftovers heat up so well for lunch the next day. And let’s be honest – cold pasta bake straight from the fridge is pretty great too!

What Kind of Pasta Should I Use?

While this recipe calls for penne, you’ve got plenty of options that’ll work great in this baked dish. Medium-sized pasta shapes like ziti, rotini, or fusilli are perfect since they catch and hold onto the sauce in their ridges and curves. Short tube pasta like rigatoni works especially well because the cheese and sauce can get inside the tubes, making every bite more flavorful. Just stay away from long noodles like spaghetti or fettuccine – they’re trickier to serve and eat in a baked dish like this. Remember to cook your pasta just until it’s slightly firm (about 1-2 minutes less than the package directions) since it’ll continue cooking in the oven.

Options for Substitutions

This pasta bake is pretty adaptable and you can make several easy swaps if needed:

• Penne pasta: Any medium-sized pasta shape works great here – try rotini, fusilli, or bow ties. Just keep the cooking time similar to what’s listed for penne.
• Cherry tomatoes: Regular tomatoes cut into chunks work fine, or you can use grape tomatoes. In a pinch, you could even use a can of drained diced tomatoes, though they won’t be quite as sweet.
• Fresh mozzarella: While fresh mozzarella gives the best melty texture, you can use regular shredded mozzarella. If you’re feeling fancy, try burrata or a mix of mozzarella and provolone.
• Baby spinach: Regular spinach works just as well – just chop it up first. You could also use arugula or kale, but kale will need a bit more cooking time to become tender.
• Basil pesto: Store-bought or homemade both work great. If you’re out of pesto, mix some chopped fresh basil with olive oil and garlic – it won’t be exactly the same, but it’ll still taste good!

Watch Out for These Mistakes While Cooking

The biggest mistake when making a caprese pasta bake is overcooking the pasta before it goes into the oven – aim to cook it 2-3 minutes less than the package directions since it will continue to soften while baking. Another common error is not draining the mozzarella properly, which can make your dish watery; pat the cheese dry with paper towels before adding it to prevent excess moisture. To get the most flavor from your cherry tomatoes, avoid the temptation to slice them before baking – leaving them whole allows them to burst naturally in the oven, creating pockets of sweet, concentrated tomato flavor throughout the dish. For the best results, let the pasta bake rest for 5-10 minutes after coming out of the oven, which allows the cheese to set slightly and makes serving easier while keeping all the ingredients perfectly melded together.

What to Serve With Caprese Pasta Bake?

This cozy pasta bake calls for some simple but tasty sides to round out your meal. A fresh arugula salad with lemon dressing keeps things light and adds a nice peppery contrast to the creamy pasta. Garlic bread or warm focaccia makes perfect sense here – after all, what’s an Italian-inspired dinner without some good bread for sauce-soaking? If you want to add some protein, grilled chicken breast or Italian sausage would fit right in with these classic caprese flavors. Keep in mind that this dish is already pretty filling, so light sides work best!

Storage Instructions

Keep Fresh: This tasty pasta bake stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as everything melds together! Just keep in mind that the pasta might absorb more of the sauce as it sits.

Freeze: You can freeze portions of this Caprese pasta bake for up to 3 months in freezer-safe containers. Though the texture of the fresh mozzarella might change a bit after freezing, it’ll still taste great. If you’re planning to freeze it, consider slightly undercooking the pasta so it doesn’t get too soft when reheated.

Warm Up: To enjoy your leftover pasta bake, pop it in the microwave for 1-2 minutes, stirring halfway through. For better results, heat it in the oven at 350°F for about 15-20 minutes until warm throughout. Add a splash of water or olive oil if it seems dry, and throw on some fresh basil leaves after reheating.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 40-50 g
• Carbohydrates: 90-100 g

Ingredients

• 1 ½ cups uncooked pasta (such as penne)
• 8 ounces cherry tomatoes
• 3 cloves minced garlic
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 3 ounces baby spinach
• 3 tablespoons basil pesto (adjust as desired)
• 5 ounces fresh mozzarella (sliced or torn)
• Fresh basil leaves for garnish

Step 1: Preheat Oven and Cook Pasta

Begin by preheating your oven to 375°F (190°C).

If you’re using a fan oven, set it to 170°C.

In a saucepan, bring water to a boil, add a pinch of salt, and cook the pasta according to the package instructions.

This will ensure the pasta is ready to be combined with the other ingredients at the right time.

Step 2: Roast Cherry Tomatoes

While the pasta is cooking, prepare a deep baking dish and add cherry tomatoes and garlic.

Drizzle them with olive oil, then season with salt and pepper.

Transfer the dish to the preheated oven and roast for 7-8 minutes, or until the tomatoes start to pop and collapse.

It’s important to keep the oven on after this step for the next stages.

Step 3: Combine Ingredients and Bake

Once the pasta is cooked, drain it and add it to the baking dish with the roasted cherry tomatoes.

Add in the baby spinach leaves and a few tablespoons of pesto.

Toss everything together to ensure the ingredients are well combined.

Return the dish to the oven and bake for an additional 3 minutes.

Step 4: Add Cheese and Final Bake

After the initial bake, arrange pieces of mozzarella cheese on top of the pasta mixture.

Bake for another 3 minutes or until the cheese is just melted and gooey.

This step is key to achieving that delicious cheesy topping that melds all the flavors together.

Step 5: Serve and Garnish

Remove the baking dish from the oven once the cheese has melted.

Season with cracked black pepper and a few chili flakes for an added kick.

Garnish with fresh basil leaves to add a touch of freshness and aroma.

Serve hot, and enjoy your vibrant and flavorful pasta bake!