This oven baked 4-ingredient caprese pasta is a simple summer classic my sister shared with me, and it’s become one of my go-tos for warm nights when I don’t want to fuss over dinner. Everything bakes together in one casserole dish: juicy cherry tomatoes, tender penne, melty mozzarella, and fresh basil. It tastes like a caprese salad turned into cozy, cheesy comfort food, but still feels light and fresh enough for hot evenings on the porch.
Serve this pasta straight from the white casserole dish with a big wooden spoon so everyone can scoop out those stretchy, cheesy bites. It pairs nicely with a simple green salad dressed in olive oil and vinegar, or some sliced cucumbers and carrots for crunch. If you like, add warm crusty bread or garlic toast to soak up the tomato juices and melted cheese. A chilled glass of iced tea, lemonade, or a light white wine rounds out the meal for an easy summer supper.
Oven-Baked 4-Ingredient Caprese PastaServings: 4
Ingredients
12 oz (about 3 1/2 cups) dry penne pasta
2 1/2 cups cherry or grape tomatoes, left whole
8 oz fresh mozzarella, cut into small cubes or torn into bite-size pieces
1 packed cup fresh basil leaves, torn or roughly chopped
1 tsp kosher salt (optional, for seasoning to taste)
1/2 tsp freshly ground black pepper (optional, for seasoning to taste)
1–2 tsp olive oil or nonstick spray (for greasing the baking dish, optional)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a medium white casserole dish (about 9x13 inches or similar) with a little olive oil or nonstick spray so the pasta doesn’t stick.
Add the dry penne pasta and the whole cherry or grape tomatoes directly into the casserole dish. Sprinkle with the kosher salt and black pepper if using, and toss gently with your hands or a spoon so the pasta and tomatoes are fairly evenly mixed.
Pour in just enough hot tap water to barely cover the pasta and tomatoes (usually about 3 to 3 1/2 cups, depending on the shape of your dish). Give everything another gentle stir, making sure most of the pasta is submerged so it can cook evenly.
Cover the casserole dish tightly with foil. Bake on the center rack for 25–30 minutes, until the pasta is mostly tender and the tomatoes are starting to burst. Carefully remove the foil—watch for hot steam when you lift a corner.
Stir the pasta well, breaking up some of the blistered tomatoes with the back of the spoon to release their juices. If the pasta still seems too firm or dry, add a splash more hot water (2–4 tablespoons) and stir again.
Scatter the fresh mozzarella pieces evenly over the top of the hot pasta and tomatoes. Return the uncovered dish to the oven and bake for another 8–12 minutes, or until the cheese is fully melted, bubbly, and just starting to brown in spots and the tomatoes look blistered.
Remove the casserole dish from the oven and let it sit for 3–5 minutes so it can thicken slightly and cool just enough to handle. Then gently fold in the torn basil leaves, leaving some on top for a pretty, fresh green finish.
Serve the pasta hot right from the dish, using a wooden spoon to scoop up big, cheesy portions with plenty of tomatoes and basil in each serving. Taste and adjust with a pinch more salt or pepper at the table if needed.
Variations & Tips
For picky eaters, you can chop the tomatoes in half before baking so they blend more into the sauce, or lightly mash them after baking so there aren’t as many big pieces. If your kids aren’t fans of basil, stir it into just half the pan or sprinkle it only on the grown-up portions. For extra protein, you can stir in cooked shredded chicken or sliced pre-cooked chicken sausage when you add the mozzarella. If you want a bit more flavor without adding new main ingredients, drizzle a tiny amount of olive oil over the top before baking or add a light sprinkle of dried Italian herbs along with the salt and pepper. For a golden top, switch the oven to broil for 1–2 minutes at the very end, watching closely so the cheese doesn’t burn. Food safety tips: Use fresh mozzarella and basil that look and smell clean and fresh; discard anything slimy or sour-smelling. Keep raw ingredients, especially cheese, refrigerated until you’re ready to cook. Make sure the pasta bake is heated through and bubbling hot in the center before serving. Refrigerate leftovers within 2 hours of cooking, store them in a covered container, and reheat thoroughly until steaming before eating (within 3–4 days). If reheating in the microwave, stir halfway through so it heats evenly.
