Caprese Pesto Pasta Bake
This is a fresh, easy, spring dinner that everyone will love! Crispy prosciutto, melty burrata cheese, slow roasted cherry tomatoes and basil pesto tossed with pasta is sure to remind you of an ensalada caprese antipasta! This dish will almost certainly make it into your normal cycle of meals!
Equipment
- Oven
- 9x13" Baking Dish
- Pasta Pot
- Stovetop
Ingredients
- 3 C Cherry Tomatoes
- 3 Tbsp Olive Oil
- 2 Cloves Garlic Minced
- ⅓ C Fresh Chopped Herbs (Like a Mix of Thyme and Oregano)
- ½ Tsp Red Pepper Flakes
- Kosher Salt
- Black Pepper
- 1 lb Short Cut Pasta (Like Rotini)
- ¾ C Basil Pesto
- 2-3 C Baby Spinach
- 8 oz Mozzarella or Burrata Cheese Shredded or Torn
- 3 oz Prosciutto Thinly Sliced
- Fresh Basil For Serving
Instructions
- Preheat the oven to 400°. Spray a 9x13-inch baking dish with cooking spray.
- Cover the bottom of the baking dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, 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.
- 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 form the tomatoes and gently toss to combine. Season with freshly ground black pepper and salt. Transfer the pasta back into the baking dish used to roast the tomatoes.
- Evenly sprinkle the remaining cheese over top the pasta, arrange the prosciutto, if using, over the cheese. Transfer to the oven and bake for 15-20 minutes, or until the cheese has melted and the prosciutto is crisp. Remove from the oven and garnish with fresh basil. Enjoy!
Tried this recipe?Let us know how it was!