Baked Caprese Pasta (Tomato, Mozzarella, Basil)
If you’re craving a dish that combines the fresh, vibrant flavors of summer with the comforting heartiness of pasta, then Baked Caprese Pasta (Tomato, Mozzarella, Basil) is your new go-to meal. This recipe marries juicy cherry tomatoes, creamy mozzarella, and fragrant basil with perfectly cooked pasta, all baked to bubbly perfection. It’s an effortless dinner that looks stunning on the table and tastes like a slice of Italy in every bite. Whether you’re feeding a family or prepping for a weeknight feast, this baked pasta dish delivers freshness and comfort in one glorious bake.
Why I Love This Recipe
There’s something magical about the way tomatoes burst with sweetness when roasted, how mozzarella melts into gooey ribbons, and how fresh basil adds an herbal zing that brightens every forkful. This Baked Caprese Pasta (Tomato, Mozzarella, Basil) isn’t just about flavor — it’s about the ease and joy it brings to dinner time. Unlike many baked pasta recipes, this one doesn’t require a complicated sauce or hours in the kitchen. It’s a one-bake wonder that’s perfect for busy evenings or casual entertaining. Plus, it’s versatile enough to customize with your favorite pasta shapes and add-ons.
Every bite feels fresh, thanks to the combination of raw basil stirred in after baking and the juicy roasted cherry tomatoes. The cubed mozzarella melts just enough to create pockets of cheesy goodness without turning into a heavy sauce, keeping the dish light yet satisfying. And the sprinkle of Italian seasoning and garlic powder rounds things out with familiar, comforting notes that make this pasta irresistible.
If you love dishes like the Roasted Garlic Tomato Basil Linguine or crave cheesy baked pasta, this recipe is a must-try. It’s a fresh twist on classic Caprese salad that’s hearty enough for a main course and simple enough to whip up any night.
What Goes Into Baked Caprese Pasta (Tomato, Mozzarella, Basil)
- 12 ounces pasta of choice: Penne, rigatoni, fusilli, or any shape that holds sauce well.
- 2 cups cherry tomatoes, halved: These roast beautifully, bursting with natural sweetness.
- 2 tablespoons olive oil: For roasting and adding richness.
- Salt and pepper to taste: Essential for enhancing all the flavors.
- 2 cups fresh mozzarella cheese, cubed: Melts into delightful cheesy pockets throughout the dish.
- 1 cup fresh basil leaves, chopped: Adds a bright, herbal freshness that defines Caprese.
- 1 teaspoon garlic powder: For a subtle, savory depth without overpowering the tomatoes.
- 1 teaspoon Italian seasoning: A blend of herbs that complements the basil and tomato perfectly.
Gear Checklist
- Large pot: For boiling pasta.
- Baking dish (9×13 inch or similar): To assemble and bake the pasta.
- Mixing bowl: To toss tomatoes with olive oil and seasonings.
- Colander: To drain pasta.
- Measuring spoons and cups: For precise ingredient portions.
- Wooden spoon or spatula: For mixing the pasta and other ingredients.
Method: Baked Caprese Pasta (Tomato, Mozzarella, Basil)
Step 1: Preheat and Prep
Preheat your oven to 400°F (200°C). Meanwhile, bring a large pot of salted water to a boil for your pasta.
Step 2: Roast the Tomatoes
In a mixing bowl, toss the halved cherry tomatoes with olive oil, salt, pepper, garlic powder, and Italian seasoning. Spread the tomatoes evenly on a baking sheet and roast them in the oven for about 15 minutes, or until they’re soft and slightly blistered. Roasting intensifies their flavor and adds a lovely caramelized note.
Step 3: Cook the Pasta
While the tomatoes roast, cook your pasta of choice in boiling salted water according to the package instructions until it’s just al dente. Drain the pasta and return it to the pot or a large mixing bowl.
Step 4: Combine Ingredients
Add the roasted tomatoes (and any juices from the baking sheet) to the cooked pasta. Toss gently to combine. Next, fold in the cubed fresh mozzarella. The heat from the pasta and tomatoes will start to soften the cheese.
Step 5: Bake the Pasta
Transfer the pasta mixture into your baking dish, spreading it out evenly. Bake uncovered at 400°F (200°C) for 10-15 minutes, or until the mozzarella is melted and bubbly.
Step 6: Add Fresh Basil and Serve
Once baked, remove the pasta from the oven and immediately sprinkle the chopped fresh basil over the top. The basil’s bright aroma and flavor will elevate the dish beautifully. Serve warm for the best experience.
Smart Substitutions
- Pasta: Use gluten-free pasta or whole wheat pasta to suit dietary preferences.
- Mozzarella: Fresh burrata or bocconcini work well if you want a creamier texture.
- Cherry tomatoes: Grape tomatoes or diced Roma tomatoes can be used if fresh cherry tomatoes aren’t available.
- Herbs: Swap basil for fresh oregano or parsley if desired for a different herbal profile.
- Olive oil: Avocado oil or a mild vegetable oil can be used if you prefer a neutral flavor.
Troubles You Can Avoid
- Overcooked pasta: Be sure to cook pasta al dente since it will continue to cook in the oven.
- Watery bake: Don’t skip draining the pasta well to avoid a soggy dish.
- Burnt tomatoes: Keep an eye on the tomatoes while roasting; they should be soft and blistered, not charred black.
- Undersalted dish: Season the pasta water and tomatoes properly to boost flavor throughout.
Make-Ahead & Storage
This Baked Caprese Pasta (Tomato, Mozzarella, Basil) is perfect for making ahead. Prepare the pasta and roasted tomatoes, combine them, and store the uncooked casserole covered in the refrigerator for up to 24 hours. When ready, add the mozzarella cubes, bake as directed, and garnish with fresh basil before serving.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave, adding a splash of water to keep the pasta moist. Fresh basil can be added after reheating to refresh the flavors.
Ask & Learn
Can I use dried basil instead of fresh basil?
While dried basil can add flavor, it lacks the fresh, vibrant aroma and texture that fresh basil provides. For the best taste and appearance, use fresh basil and add it after baking.
What’s the best pasta shape for this recipe?
Pasta shapes that hold sauce well, like penne, rigatoni, or fusilli, work best. They capture the roasted tomato juices, making each bite flavorful. However, feel free to use any pasta you love!
Can I add protein to this dish?
Absolutely! Grilled chicken, sautéed shrimp, or even crispy tofu cubes make excellent additions. Add cooked protein right before baking to warm through.
Is it possible to make this recipe vegan?
Yes! Substitute fresh mozzarella with a plant-based cheese alternative that melts well. Nutritional yeast can also add cheesy flavor, and the rest of the ingredients are plant-based.
Explore More
- Love the burst of tomato and basil? Try the Roasted Garlic Tomato Basil Linguine for a garlicky twist.
- Craving something with extra cheese? The Baked Cheesy Ravioli With Marinara is a deliciously melty option.
- For a pillowy pasta alternative, don’t miss the Creamy Tomato Basil Mozzarella Gnocchi that’s equally comforting.
That’s a Wrap
Baked Caprese Pasta (Tomato, Mozzarella, Basil) is an easy, elegant dish that brings together the best flavors of a classic Caprese salad and hearty pasta bake. With roasted cherry tomatoes bursting with sweetness, creamy mozzarella melting through, and fresh basil brightening every bite, it’s a crowd-pleaser for any occasion. Minimal effort and maximum flavor make this recipe a staple for quick weeknight dinners or casual gatherings. So grab your favorite pasta, some fresh ingredients, and get ready to enjoy a baked pasta that’s as beautiful as it is delicious.
This recipe proves that simplicity can be sublime, making it a perfect addition to your recipe repertoire. Whether you’re a seasoned cook or a kitchen newbie, Baked Caprese Pasta (Tomato, Mozzarella, Basil) is guaranteed to satisfy those pasta cravings with a fresh, flavorful punch. Bon appétit!
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Baked Caprese Pasta (Tomato, Mozzarella, Basil)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Meanwhile, bring a large pot of salted water to a boil for your pasta.
- In a mixing bowl, toss the halved cherry tomatoes with olive oil, salt, pepper, garlic powder, and Italian seasoning. Spread the tomatoes evenly on a baking sheet and roast them in the oven for about 15 minutes, or until they’re soft and slightly blistered.
- While the tomatoes roast, cook your pasta of choice in boiling salted water according to the package instructions until it’s just al dente. Drain the pasta and return it to the pot or a large mixing bowl.
- Add the roasted tomatoes (and any juices from the baking sheet) to the cooked pasta. Toss gently to combine. Next, fold in the cubed fresh mozzarella. The heat from the pasta and tomatoes will start to soften the cheese.
- Transfer the pasta mixture into your baking dish, spreading it out evenly. Bake uncovered at 400°F (200°C) for 10-15 minutes, or until the mozzarella is melted and bubbly.
- Once baked, remove the pasta from the oven and immediately sprinkle the chopped fresh basil over the top. The basil’s bright aroma and flavor will elevate the dish beautifully. Serve warm for the best experience.
Notes
- Use gluten-free or whole wheat pasta to suit dietary needs.
- Substitute fresh mozzarella with burrata or bocconcini for a creamier texture.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently adding a splash of water to keep moist.
