Caprese Pesto Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta baked with slowly roasted cherry tomatoes, basil pesto, burrata, and crispy prosciutto. This light yet indulgent dish brings fresh Italian flavors and melted cheese to the table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic minced or grated
- 1/3 cup fresh chopped herbs, such as thyme or oregano ((I like a mix of both))
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 1 pound short cut pasta
- 3/4 cup basil pesto, homemade or store-bought
- 2-3 cup fresh baby spinach
- 8 ounces shredded or torn mozzarella or burrata cheese
- 3 ounces thinly sliced prosciutto ((optional))
- fresh basil, for serving
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 795mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 701mg
- Calcium
- 471mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 795MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.