halfbakedharvest4.3
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!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●baking dish
- ●oven
📝 Preparation Steps
1
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!
cherry tomatoes3 cupscup basil pesto, homemade or store-bought3/4fresh basil, for serving
Nutrition Facts
calories
526 kcal
serving Size
1 serving
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