Baked Caprese Rigatoni
This baked pasta dish is a simple and delicious combination of rigatoni, tomatoes, mozzarella, basil, and balsamic glaze.
Ingredients
- 1 pound rigatoni pasta
- 2 pints cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, sliced
- ½ cup fresh basil leaves, chopped
- ¼ cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Cook rigatoni pasta according to package directions. Drain and set aside.
- In a large bowl, combine the cooked rigatoni, halved cherry tomatoes, sliced mozzarella, chopped basil, olive oil, minced garlic, salt, and pepper. Toss gently to combine.
- Transfer the mixture to a 9x13 inch baking dish.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, drizzle with balsamic glaze, and serve warm.
Notes
- If you don't have cherry tomatoes, you can use regular tomatoes, diced.
- Feel free to add other vegetables to the pasta, such as zucchini, eggplant, or spinach.
- For a richer flavor, you can use a mix of mozzarella and Parmesan cheese.