Baked Caprese Pasta is full of fresh basil leaves, tomatoes, fresh mozzarella and more! It's the perfect 20 minute meal!
Baked Caprese Pasta is made quickly:
One of the things I like best about this baked caprese pasta, aside from it’s amazing taste, is that it comes together so quickly.
- You basically cook the pasta, then mix everything together, then bake for a few minutes. BAM! Dinner is served!
- I didn’t even go all out and make a real pesto. I just tossed the basil in the food processor with some asiago cheese and oil, and let it run for a few seconds. Deeeeeelicious!
- Toss everything together an bake!
I mean, maybe it’s just that I have such an affinity for cheese, but just look at how amazing that cheese looks!! Are you licking your screen yet?! If you need a quick, easy, and delicious weeknight meal, this is a total winner. If you have a super large skillet that you can actually boil pasta in, this could actually be a one pot meal. Mind. Blown.
Baked Caprese Pasta is full of fresh basil leaves, tomatoes, fresh mozzarella and more! It's cheesy deliciousness makes it the perfect 20 minute meal!
- 12 ounces linguine or fettuccine
- 1 cup marinara sauce (your choice)
- 1 cup packed basil leaves (about 2 handfuls)
- 2 TBS olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup freshly grated parmesan or asiago cheese , divided
- 1 cup cherry or grape tomatoes , halved
- 4 ounces fresh mozzarella , sliced into ½ inch rounds
Cook pasta al dente according to package directions, careful not to over cook. Drain and set aside. Preheat oven to HIGH broil and move rack to center setting.
In a food processor, add basil leaves, salt, pepper, and ¼ cup parmesan or asiago cheese, turn on high to process, drizzle in oil as it processes. Scrape down sides and process again to completely combine.
In the pot you used to boil the pasta, add marinara sauce, basil mixture, and tomatoes; stir to combine. Add pasta back to pot, stir carefully to evenly coat with sauce. Pour pasta into a large baking or casserole dish. Top with mozzarella rounds and remaining parmesan or asiago cheese.
Place in center of oven, broil on high for 5-7 minutes, or until cheese has melted and is browning. Keep a careful eye on it so it doesn't burn.
Carefully remove from oven, garnish with additional basil leaves if desired. Serve immediately and dig in!
Want meat in this recipe? Feel free to add chicken or shrimp as a delicious addition.
Like pasta as much as I do? Check out these other delicious pasta recipes on Domestic Superhero:
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Hi Allyson, just seeing the photo of your dish on Pinterest made me drool! OMG this looks amazing. I've got a ball of fresh mozzarella in the fridge that has a date with some basil tonight in this dish! woo hoo! And as you said, with such fresh ingredients it's practically healthy! right? 🙂
Thanks for sharing!
I hope you enjoyed your 'healthy' meal! haha
KCole's Creative Corner
I love fresh basil in any form, so this looks absolutely fantastic! And the caprese combination in itself is amazing, so I can imagine how great this would be in pasta form. Great recipe and nice photos and food styling! 🙂
In the past few months, I have made a southern cooking and baking blog.
http://kcolescreativecorner.com -That's my link!
I would really appreciate it if you would check it out.
Thanks, Allyson! 🙂
This caught my eye mainly because I Iove Caprese Salad, so naturally I had to try this recipe! Incredibly delicious! I didn't have any Marinara Sauce on hand and didn't have time to make one so I substituted a jar of Basil Alfredo sauce and of course I used the entire package of grape tomatoes. This was outstanding, thank you!
That sounds AMAZING! I am so happy you loved it! It's a staple at our house!
Just made the Caprese pasta.. directions not very clear, am I to heat the mixture up then bake?
Hi! I am no sure what you mean? As stated in the directions: In the pot you used to boil the pasta (this is after it's empty of the pasta), add marinara sauce, basil mixture, and tomatoes; stir to combine. Add pasta back to pot, stir carefully to evenly coat with sauce. Pour pasta into a large baking or casserole dish. Top with mozzarella rounds and remaining Parmesan or asiago cheese. Bake...
You mix everything together in the pot, after the pasta is cooked. Then you pour it into the casserole dish and bake it in the oven to melt the cheese. You don't 'cook' the mixture before you mix it with everything. Does that make sense?
This recipe caught my attention because it was something a little different and the pictures of the dish looked amazing! My husband, not being a fan of baked pasta such as spaghetti because it tends to be dry, made me add a few things. I did add chicken, which I marinated in balsamic vinegar, olive oil, garlic, oregano and basil, then baked, chopped and set aside. For the pesto I made it with basil, pine nuts, olive oil, garlic, lemon juice, salt and pepper. I made more than called for because I didn’t want it to be dry. The last thing I did was make a balsamic reduction sauce which really “topped” this dish off and made it really taste like a Caprese dish. Also, I slightly roasted the tomatoes in olive oil, then added the chopped balsamic chicken with the marinara sauce. This turned out to be a truly amazing dish! Thank you for the inspiration!
Sounds like you took it to the NEXT LEVEL of deliciousness!!!! Super yummmy!! Thanks for sharing!