Description
This Spicy Baked Caprese Pasta combines the fresh flavors of tomatoes, basil, and mozzarella with a spicy, savory tomato sauce. Sautéed shallots and garlic deepen the flavor profile, while layers of rigatoni pasta, pesto, and cheeses baked under the broiler create a deliciously melty and bubbly pasta dish perfect for a quick weeknight dinner or casual gathering.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 2 shallots (or 1 small onion), finely minced
- 1 tablespoon (3 cloves) garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 8 - 10 oz mini heirloom tomatoes, diced romas, or grape or cherry tomatoes
- Salt and pepper, to taste
- 6 - 8 large basil leaves, fresh
- 2 tablespoons pesto (fresh or store bought)
- 12 oz rigatoni pasta (cooked to al dente)
- 2 cups spaghetti sauce (your favorite kind)
Cheese
- 1/4 cup shredded or grated parmesan cheese
- 6 oz whole milk fresh mozzarella cheese or shredded mozzarella
Instructions
- Preheat Oven: Place a rack near the center in the oven and preheat the oven on the broil setting to prepare for baking the pasta and melting the cheese.
- Sauté Aromatics and Tomatoes: In a large skillet, heat the olive oil over medium-high heat. Add the finely minced shallots and garlic and sauté for 2-3 minutes, stirring constantly to avoid burning the garlic. Add the canned fire-roasted tomatoes along with half of the fresh tomatoes. Season with salt and pepper to taste, then let the mixture simmer for about 8 minutes or until slightly thickened.
- Add Basil and Pesto: Stir in half of the fresh basil leaves and pesto into the tomato mixture. Cook for 1 more minute to combine flavors, then remove from heat.
- Combine with Pasta and Sauce: In a large bowl, combine the cooked rigatoni pasta with the tomato mixture, the remaining fresh tomatoes, and the spaghetti sauce. Stir well to coat the pasta completely. Add the shredded parmesan cheese and mix thoroughly to blend all ingredients.
- Layer Pasta and Cheese: Pour half of the pasta mixture into a baking dish, spreading it evenly. Top this layer with half of the fresh mozzarella cheese. Then, add the remaining pasta mixture as the second layer, and cover with the remaining mozzarella cheese. For best texture, place fresh mozzarella inside and sprinkle shredded mozzarella on top.
- Broil to Melt Cheese: Place the baking dish under the broiler for 5 to 8 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the pasta from the oven, sprinkle with the remaining fresh basil leaves for garnish, and serve warm for a delicious meal.
Notes
- You can use a variety of fresh tomatoes such as mini heirloom, grape, cherry, or diced romas depending on availability and preference.
- Cook rigatoni pasta al dente so it maintains texture after baking.
- For cheese, fresh whole milk mozzarella provides creaminess, but shredded mozzarella works well on top for melting.
- Adjust the amount of spaghetti sauce based on how saucy you prefer your pasta.
- Keep an eye on the pasta under the broiler to prevent the cheese from burning.
