Caprese Pesto Pasta Bake

Pasta tossed with slowly roasted cherry tomatoes, basil pesto, burrata cheese, and prosciutto. All baked until the cheese is melty and the prosciutto extra crisp!

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

Preheat the oven to 400 degrees F. Spray a 9 x 13-inch Pyrex Deep baking dish with cooking spray.
Cover the bottom of your Pyrex dish with olive oil. In the pan, toss together the cherry tomatoes, olive oil, garlic, herbs, crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes collapse.

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