Description
A comforting, oven-baked pasta dish combining the fresh flavors of a Caprese salad with the richness of basil pesto and melted mozzarella.
Ingredients
Scale
- 1 lb Penne or Rigatoni pasta
- 1 cup high-quality basil pesto
- 8 oz fresh mozzarella pearls
- 1 cup cherry tomatoes, whole
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375F (190C) and lightly grease a 9×13 inch baking dish.
- Boil the pasta in salted water for 2 minutes less than the package directions. Drain and set aside.
- In a large bowl, toss the undercooked pasta with basil pesto and minced garlic until evenly coated.
- Gently fold in the cherry tomatoes and half of the mozzarella pearls.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining mozzarella pearls and the grated Parmesan cheese.
- Bake for 20-25 minutes until the cheese is bubbly and the edges are golden brown.
- Remove from the oven, let rest for 5 minutes, and garnish with fresh basil leaves before serving.