Caprese Pesto Pasta Bake
Pasta tossed with slowly roasted cherry tomatoes, basil pesto, burrata cheese, and prosciutto. All baked until the cheese is melty and the prosciutto extra crisp!
Calories: 526kcal
Ingredients
- 3 cups cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced or grated
- 1/3 cup fresh chopped herbs, such as thyme or oregano (I like a mix of both)
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 3/4 cup basil pesto, homemade or store-bought
- 2-3 cup fresh baby spinach
- 8 ounces shredded or torn mozzarella or burrata cheese
- 3 ounces thinly sliced prosciutto (optional)
- fresh basil, for serving
Instructions
- 1. 1. Preheat the oven to 400 degrees F. Spray a 9 x 13-inch Pyrex Deep baking dish with cooking spray. 2. Cover the bottom of your Pyrex dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse. 3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and add the pasta back to the pot. Immediately toss with the pesto, spinach, and half of the cheese. Add the tomatoes and all the juices from the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt. Transfer the pasta back into the Pyrex dish used to roast the tomatoes. 4. Evenly sprinkle the remaining cheese over top the pasta, arrange the prosciutto, if using, over the cheese. Transfer to the oven and bake for 15 to 20 minutes, or until the cheese has melted and the prosciutto is crisp. Remove from the oven and garnish with fresh basil. Enjoy!
Nutrition
Calories: 526kcal