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You need this Creamy Caprese Quinoa Bake today.

Creamy Caprese Quinoa Bake |

It’s got tons and tons of basil.

My very favorite summer herb.

As if you did not notice.

Creamy Caprese Quinoa Bake |

It’s also loaded with tons and tons of sweet grape tomatoes.

Another summer favorite of mine. In fact, they are my favorite variety of tomatoes. Okay, well actually I think I like heirloom tomatoes the most….

But of course, I can never, ever find them and when I do?

I totally can not afford them.

Creamy Caprese Quinoa Bake |

So I pretty much always go for the cute little grape tomatoes.

They never fail me.

Creamy Caprese Quinoa Bake |

So I am on a bit of a quinoa kick.

I think most of the world is. It’s quick, it’s good, it’s hearty and it’s healthy.

Creamy Caprese Quinoa Bake |

But I went and made it so much better today.

Creamy Caprese Quinoa Bake |

I combined it with fresh tomatoes, basil, a little cream and a lot of cheese.

Creamy Caprese Quinoa Bake |

Then I melted that cheese in the oven.

Yes, the oven. Trust me this is worth turning the oven on for, plus it is only a short cooking time.

Just a few minutes under the broiler and you have ooey gooey cheesy quinoa.

Like a melty caprese pasta, but with quinoa. It’s a pretty good twist.

Creamy Caprese Quinoa Bake |

It’s so good.

Plus simple, easy and so quick.

Just what every Monday needs.

Creamy Caprese Quinoa Bake |

Oh, and apparently I feel Monday needs lots of photos too.

Creamy Caprese Quinoa Bake |

Photos are easier on the brain anyway.

It’s a good way to ease into the week.

Creamy Caprese Quinoa Bake |

Creamy Caprese Quinoa Bake

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Calories Per Serving: 400 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 cups cooked quinoa
  • 1 cup of your favorite pasta sauce
  • 2 tablespoons tomato paste
  • 1/3 cup heavy cream
  • 1/3 cup parmesan cheese
  • 1 cup mozzarella divided
  • 1/2-1 cup grape tomatoes halved
  • 1 large bunch fresh basil cut into ribbons
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 350 degrees F.
  • Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
  • Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
  • Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.
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Creamy Caprese Quinoa Bake |

Oh, and so is cheese, lots and lots of cheese – Creamy Caprese Quinoa Bake!


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  1. I’ve made this a bunch and love it…plan on making it tonight and just realized I don’t have heavy cream, how much of a problem do you think it will be if I use milk instead?

  2. 5 stars
    I made this today and it was EXCELLENT! I’ve made this in the past & it was good, but this time was even better. I would recommend using the best quality pasta sauce you have – I used Rao’s Marinara Sauce and it was *chefs kiss*. I also used organic multicolor quinoa and was surprised by how much more I liked it compared to the regular quinoa I usually buy. Higher quality ingredients made a huge difference.

    1. Hey Jillian,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

      1. Hi this looks perfect for my vegetarian friend who doesn’t eat noodles or rice! She is doing chemo and I need something she can have in her fridge for a day then reheat. Would this work? Thanks.

        1. Hi Monica,
          Yes, this would be a great option, I would wrap it up before baking and then just give her the baking instructions. I hope you love the recipe, please let me know if you give it a try! xTieghan

  3. 5 stars
    I made this when I had friends over for dinner last night. (I found the recipe on Pinterest.) SO GOOD!
    My only complaint is that six servings is not enough! We all wanted seconds but there wasn’t nearly enough to go around. I’m definitely going to double the recipe the next time I make it!

  4. 5 stars
    I never comment or leave reviews, but I have to say that for the past few years whenever there’s a potluck this is my go-to recipe. It’s ALWAYS completely gone by the end of the night and I always end up sending this recipe link out to people who want to make it at home. SO delicious, flavorful and easy!!! Thank you so much for all your recipes, your creativity and knack for playing with flavors is so impressive!

  5. 5 stars
    Made this from the cookbook! I have NEVER like quinoa before, but I LOVE this. Wonderful and quite filling for a healthy dish.

    1. Hi Katie,
      Either one will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Peter,
      I haven’t tested this so I can’t say for sure, but sounds like a good idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. The whole family LOVED this’s the first vegetarian recipe I’ve tried that got 5/5 from all of them and that I will make again. I used grated mature cheddar instead of mozzarella as we prefer the sharper flavour and it worked well. Now I need your help – I have left over quinoa -please give me another excellent recipe to use it. Thank you!!!!

  7. 5 stars
    This is delicious and was a hit with my husband, 5 year old and 15 month old. I made it without the red pepper because I was worried it would be too spicy for the kids, substituted coconut milk for the cream, and used vegetable broth to make the quinoa instead of water. Thanks for a great recipe! ❤️

  8. 5 stars
    I made a version of this from your cookbook (it was just called Caprese Quinoa Bake and it was a little lighter – milk instead of heavy cream), and it was delicious! Best of all, it was super simple and quick to make. Thank you!

  9. I am going to be making this as a main dish for an upcoming holiday party. I cannot for the life of me figure out the mozzarella cheese type. Is it shredded? Do I cut it into cubes? I think the group is going to love it. I know I am!!!

    1. HI! You can use shredded mozzarella. That works best. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  10. 5 stars
    I know this recipe post is old, but I just tried it with minor tweaks and it was DELICIOUS!! Before heating the pasta sauce & tomato paste, I sautéed 7 cloves of minced garlic and a half of onion. Then I added in the tomato sauce. Afterwards, I followed the directions as listed. Until the baking stage, where I mixed in two cups of spinach. IT WAS GREAT!

    1. purple basil will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan