Caprese Pasta Bake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">400g penne pasta (or rigatoni)</li> <li class="ingredients-single-item">2 tbsp olive oil, plus extra for drizzling</li> <li class="ingredients-single-item">3 garlic cloves, finely chopped</li> <li class="ingredients-single-item">1 small onion, finely diced</li> <li class="ingredients-single-item">800g canned crushed tomatoes</li> <li class="ingredients-single-item">1 tbsp tomato paste</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">¼ tsp red chili flakes (optional)</li> <li class="ingredients-single-item">1 tsp sugar</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">250g cherry tomatoes, halved</li> <li class="ingredients-single-item">300g fresh mozzarella, torn into chunks</li> <li class="ingredients-single-item">100g grated parmesan cheese</li> <li class="ingredients-single-item">Large handful fresh basil leaves, torn</li> <li class="ingredients-single-item">50g breadcrumbs (preferably panko)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm ovenproof baking dish</li> <li class="equipment-single-item">Large pot for boiling pasta</li> <li class="equipment-single-item">Colander</li> <li class="equipment-single-item">Heavy-bottomed saucepan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (180°C fan). Lightly grease a 25cm ovenproof baking dish with olive oil and set aside. This preparation ensures your pasta bake won't stick and will develop a deliciously crispy edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions indicate – this undercooking is crucial as the pasta will continue to cook in the oven. You want it to remain al dente in the final dish. Drain well but don't rinse, as the starch helps the sauce adhere to the pasta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pasta cooks, heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the onion and sauté for 4-5 minutes until soft and translucent. Add the garlic and cook for another 30 seconds until fragrant, being careful not to let it brown as this can create bitterness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the crushed tomatoes, tomato paste, dried oregano, chili flakes (if using), and sugar to the pan. The sugar helps balance the acidity of the tomatoes, creating a more rounded sauce flavor. Simmer for 10-12 minutes until slightly thickened, stirring occasionally. Season generously with salt and freshly ground black pepper to taste. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Remove the sauce from heat and stir in half of the torn basil leaves. The residual heat will release the essential oils in the basil, infusing the sauce with its aromatic flavor without discoloring the herbs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Combine the cooked pasta with the tomato sauce, gently folding them together until the pasta is evenly coated. Transfer half of this mixture to your prepared baking dish, creating an even layer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Scatter half of the cherry tomatoes and half of the mozzarella chunks over the pasta layer. Then add the remaining pasta mixture as a second layer. This layering technique ensures pockets of melted cheese and juicy tomatoes throughout the dish, rather than just on top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Top the pasta with the remaining cherry tomatoes and mozzarella. Scatter over the grated parmesan, followed by the breadcrumbs. The breadcrumbs create a delightful textural contrast with their golden, crispy finish. Drizzle with a little extra olive oil, which helps the top brown beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling, with the top turning a gorgeous golden brown. If the top browns too quickly, loosely cover with foil and continue baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let the pasta bake rest for 5 minutes before serving. This resting time allows the molten cheese to set slightly and the flavors to meld together. Just before serving, scatter with the remaining fresh basil leaves. Adding the basil at the end preserves its vibrant color and fresh flavor that would otherwise be lost during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve hot, perhaps with a simple green salad on the side. The pasta bake can be stored in an airtight container in the refrigerator for up to 3 days and reheated until piping hot. It also freezes beautifully for up to 3 months – perfect for meal prep! </li> </ol>