Description
A bubbling, cheesy oven-baked pasta infused with aromatic basil pesto, juicy cherry tomatoes, and melty mozzarella cheese.
Ingredients
Scale
- 16 oz penne or rigatoni pasta
- 1 cup basil pesto
- 2 cups shredded mozzarella cheese
- 1 cup fresh mozzarella pearls
- 1 cup cherry tomatoes, halved
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Fresh basil for garnish
- Balsamic glaze (optional)
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Boil pasta in salted water until 2 minutes shy of al dente; drain well.
- In a large bowl, combine the warm pasta with pesto and minced garlic until fully coated.
- Fold in the halved cherry tomatoes and the fresh mozzarella pearls.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Top with shredded mozzarella and grated parmesan cheese.
- Bake for 20-25 minutes until the cheese is golden and bubbling.
- Optional: Broil for 2 minutes for a charred crust. Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American