This Caprese Pasta Bake brings the best parts of a classic Caprese salad—ripe tomatoes, fresh mozzarella, and fragrant basil—into a warm, comforting bake. It’s simple enough for a weeknight but pretty enough for company. The sauce is bright and garlicky, the cheese melts into creamy pockets, and the pasta bakes to tender perfection.
If you love fresh Italian flavors with a cozy twist, this one’s for you.
Why This Recipe Works
Caprese flavors shine because they’re simple and balanced. This pasta bake keeps that balance by using a light tomato sauce, fresh mozzarella, and lots of basil. A quick simmer with garlic and olive oil brings out sweetness in the tomatoes without weighing the dish down.
Baking everything together finishes the flavors and gives you those irresistible browned, bubbly edges.
Plus, it’s make-ahead friendly and reheats well. You get a dish that feels special without complicated steps or fancy ingredients.
Ingredients
- 12 ounces short pasta (penne, rigatoni, or fusilli)
- 2 tablespoons extra-virgin olive oil
- 3–4 garlic cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes (optional, for gentle heat)
- 1 can (28 ounces) crushed tomatoes or passata
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1/2 cup freshly grated Parmesan or Pecorino Romano, divided
- 8 ounces fresh mozzarella, cut into 1-inch pieces or small balls
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup fresh basil leaves, torn, plus more for serving
- 1–2 tablespoons balsamic glaze (optional, for drizzling)
- Olive oil spray or extra oil, for the baking dish
Instructions
- Preheat and prep: Heat the oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil.
Cook the pasta until just shy of al dente, about 1–2 minutes less than the package suggests. Drain and set aside.
- Make the sauce: In a large skillet, warm the olive oil over medium heat. Add garlic and red pepper flakes; cook until fragrant, about 30–60 seconds.
Stir in crushed tomatoes, sugar (if using), salt, and black pepper. Simmer 8–10 minutes, stirring occasionally, until slightly thickened. Adjust seasoning.
- Combine: In a large bowl, toss the cooked pasta with the tomato sauce, half of the Parmesan, half of the mozzarella, half of the cherry tomatoes, and most of the basil.
The basil will wilt slightly, which is perfect.
- Assemble the bake: Transfer the mixture to the baking dish. Top with the remaining mozzarella, cherry tomatoes, and Parmesan. Drizzle with a bit of olive oil for extra browning.
- Bake: Bake for 15–20 minutes, until the cheese is bubbly and the edges are lightly caramelized.
For deeper browning, broil for 1–2 minutes at the end, watching closely.
- Finish and serve: Let the pasta rest for 5 minutes. Top with the remaining basil. Drizzle with balsamic glaze if you like.
Serve warm.
How to Store
- Refrigerator: Cool completely, then cover and chill for up to 4 days.
- Freezer: Assemble unbaked, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking. Add 5–10 extra minutes to bake time.
- Reheating: Reheat covered at 350°F (175°C) until warmed through, about 15–20 minutes.
For single portions, microwave in short bursts, then finish under the broiler for a minute to re-crisp the top.
Benefits of This Recipe
- Simple ingredients, big flavor: You only need a handful of pantry staples plus fresh mozzarella and basil.
- Family-friendly: Mild, cheesy, and easy to customize for picky eaters.
- Make-ahead convenience: Assemble and bake later, or freeze for busy nights.
- Lighter than many bakes: No heavy cream; the richness comes from olive oil and mozzarella.
- Seasonal flexibility: Delicious year-round, especially great with summer tomatoes and basil.
Pitfalls to Watch Out For
- Overcooking pasta: It will bake further. Keep it just shy of al dente to avoid mushy noodles.
- Watery bake: Fresh mozzarella and tomatoes can release moisture. Thicken the sauce properly and don’t overload with extra liquid.
- Under-seasoned sauce: Taste and adjust salt and pepper before assembling.
- Skipping the rest: Letting it sit for 5 minutes helps the sauce settle and the cheese set slightly.
- Burning under the broiler: If you broil at the end, watch closely.
It can go from golden to burnt fast.
Alternatives
- Protein boost: Add cooked chicken, Italian sausage, or white beans. Fold into the pasta before baking.
- Veggie add-ins: Stir in sautéed zucchini, spinach, or roasted red peppers for extra color and nutrients.
- Cheese swaps: Use low-moisture mozzarella for less moisture and more browning. Add ricotta dollops for creaminess or swap Parmesan with Pecorino for a sharper bite.
- Gluten-free: Use a sturdy gluten-free pasta and reduce bake time slightly to prevent breakage.
- No-cook shortcut: Use your favorite jarred marinara and add a splash of olive oil and garlic for a flavor lift.
- Herb twists: Add chopped parsley or a pinch of dried oregano with the sauce for a different aroma.
FAQ
Can I use fresh tomatoes instead of canned?
Yes.
Use about 2 pounds of ripe tomatoes, chopped. Cook them down with olive oil and garlic until saucy and slightly thickened, 15–20 minutes. Adjust seasoning and a pinch of sugar if needed.
Do I have to use fresh mozzarella?
No, but it’s ideal for that classic Caprese pull and creamy texture.
Low-moisture mozzarella melts well and browns more, so it’s a good alternative if you prefer less moisture.
What pasta shape works best?
Short, ridged shapes like rigatoni, penne, or fusilli hold sauce and cheese nicely. Avoid very delicate shapes that may break during baking.
How can I make it spicier?
Add more red pepper flakes to the sauce or finish with a drizzle of Calabrian chili oil before serving.
Can I assemble this ahead of time?
Yes. Assemble up to 24 hours in advance.
Cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the baking time.
How do I avoid a watery bake with fresh mozzarella?
Pat the mozzarella dry with paper towels and cut it into larger chunks rather than very small pieces. Also, simmer the sauce until it thickens and avoid overloading with extra fresh tomatoes.
Is balsamic glaze necessary?
Not necessary, but a light drizzle adds a sweet-tart finish that complements the cheese and tomatoes.
Use sparingly.
What can I serve with this?
A simple green salad with lemon vinaigrette, roasted vegetables, or garlic bread pairs well without overpowering the dish.
In Conclusion
This Caprese Pasta Bake delivers cozy comfort with fresh, bright flavors. It’s easy to assemble, flexible, and satisfying without feeling heavy. Keep the ingredients simple, season well, and let the oven do the rest.
Whether it’s a weeknight dinner or a relaxed weekend meal, this bake is an easy win.
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