Baked Caprese Pasta with Fresh Mozzarella, Tomatoes and Basil
Ripe tomatoes brighten this dish made from simple ingredients that are easily assembled and baked until bubbling and fragrant.
Loading ...September 21st, 2012
Recipe by Paula Bowman
Servings
Serves 4Prep Time
Prep Time: 15minutesTotal Time: 30 minutes
Ingredients
- 3 tbsp olive oil, plus extra for oiling dish
- 1 lb uncooked rigatoni pasta
- 2 pints cherry tomatoes, quartered (about 3 cups)
- 1 tsp minced garlic
- 5 oz fresh mozzarella, cut into small cubes
- 1/3 cup torn fresh basil leaves
- 1/3 cup 35% cream
- 1/4 cup grated Parmesan cheese
Directions
Preheat oven to 425°F. Lightly grease a casserole dish with olive oil and set aside.
Set a large pot of salted water over high heat and bring to a boil. Add pasta and cook until tender but firm to the bite, about 8-10 minutes. Drain pasta, reserving 1/4-cup cooking liquid.
Meanwhile, set a skillet over medium heat and add oil. Add tomatoes and garlic and cook, stirring often until tomatoes are starting to break down, about 3-5 minutes. Break large pieces into smaller chunks with the use of a wooden spoon.
Remove tomato mixture from heat and toss with pasta, mozzarella and basil. Thin out sauce, if necessary, with reserved cooking liquid. Season with salt and freshly ground black pepper and transfer to prepared casserole dish.
Pour cream over top of dish and sprinkle with Parmesan cheese. Bake in oven until bubbling and golden brown on top, about 15-20 minutes.
