Creamy Caprese Pasta
Creamy Caprese Pasta is a light simple dish that highlights all the best flavors of summer- tomatoes, basil, mozzarella, and balsamic glaze!
Servings 6
Calories 543kcal
Ingredients
- 1 pound cavatappi or rotini pasta
- 2 cups marinara sauce
- ⅔ cup heavy cream or half-n-half
- ⅔ cup Parmesan cheese freshly grated
- 8 ounces fresh mozzarella balls
- 1 pint grape tomatoes cut in half
- ½ cup fresh basil leaves roughly chopped, plus more for garnish
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- While pasta is cooking, add the marinara and heavy cream to a large oven-safe saucepan (see note) over medium heat. Cook until the sauce starts to simmer. Then, reduce the heat to low and stir in the Parmesan cheese. Stir frequently until the pasta has finished cooking.
- Drain the pasta and pour it into the skillet with the sauce. Stir to coat the pasta. Add the tomatoes, fresh Mozzarella balls, and basil to the pasta. Stir to combine.
- Place the saucepan into the oven and bake for 20 minutes or until the cheese has melted.
- Remove from oven and top with more chopped basil and Parmesan cheese before serving warm. Drizzle with balsamic glaze if desired.
Notes
If you don't have an oven-safe saucoena or Dutch oven, you can transfer everything to a greased baking dish and use that to bake the pasta.
Nutrition
Calories: 543kcal | Carbohydrates: 65g | Protein: 23g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 608mg | Potassium: 639mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1592IU | Vitamin C: 17mg | Calcium: 323mg | Iron: 2mg
