Caprese Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta baked with fresh tomatoes, spinach, basil, and melted mozzarella in a light olive oil sauce. A quick summer dinner that requires minimal prep and delivers fresh Italian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ cups dried pasta (I used penne)
- 8 ounces cherry tomatoes
- 3 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red chili flakes
- 3 ounces baby spinach leaves
- 3 tablespoons basil pesto (add more if needed)
- 5 ounces fresh mozzarella (sliced or torn)
- fresh basil leaves (for serving)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 419mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 139mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 419MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.