Description
A delightful dish that combines the rich flavors of pesto with the freshness of tomatoes and mozzarella, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 300 grams (about 10.5 oz) of penne pasta
- 1 cup (about 240 ml) of fresh basil pesto
- 250 grams (about 9 oz) of cherry tomatoes, halved
- 250 grams (about 9 oz) of mozzarella cheese, shredded or cubed
- 100 grams (about 3.5 oz) of grated Parmesan cheese
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Black pepper, to taste
- Salt, to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- Cook the penne pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, basil pesto, cherry tomatoes, minced garlic, and half of the mozzarella cheese. Stir well.
- Drizzle with olive oil and season with black pepper and salt. Mix again and transfer to a greased baking dish. Top with remaining mozzarella and sprinkle with Parmesan.
- Bake for 25-30 minutes until cheese is melted and golden brown.
- Let cool for a few minutes, garnish with fresh basil, and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, warm in the oven at 350°F (175°C).
- For freezing, cover tightly with foil and freeze for up to two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Pasta Bake, Pesto, Caprese, Italian, Vegetarian