A delicious caprese pasta bake covered in creamy tomato sauce and bubbly mozzarella. This easy 30-minute meal is the perfect way to use up fresh tomatoes and basil from the garden!
2-5ounces mozzarella cheese , cut into 1/2 inch cubes
1cupgrape tomatoes, halved
fresh basil leaves , chopped
Instructions
Preheat oven to 350°F and spray a 9x9" baking dish with nonstick spray. Cook pasta according to package directions in a large pot of water with 1 teaspoon salt. Once pasta is fully cooked, drain and place back in pot.
Once noodles are done cooking, add in the sauce, heavy cream and parmesan cheese.
Stir in mozzarella and tomatoes (saving some for the top). Then pour pasta mixture into baking dish and top with remaining cheese and tomatoes.
Bake in oven for 20-30 minutes, or until golden and bubbly. Top with freshly chopped basil. Enjoy!
Notes
Variation: To make this recipe a little heartier, add 1/2 pound cooked ground beef, chicken or Italian sausage. To make it lighter, you can leave out the heavy cream or use half and half. Freezer instructions: This recipe freezes well (and I usually freeze half since it makes a lot). I recommend freezing before baking. Place in a foil container and then cover with foil. Freeze up to 3 months. Thaw in the refrigerator overnight. Then bake as directed. Update: This recipe was updated on 6/25 (and is slightly different than the video) to make it easier. I simply cut the the heavy cream and cheese from 1/2 cup to 1/3 cup and mix it into the pot of noodles instead of a separate pot.