This oven baked 4-ingredient caprese pasta is the kind of no-fuss summer meal my grandmother loved to make when the garden was overflowing with tomatoes and basil. Everything bakes together in one casserole dish until the cherry tomatoes burst, the mozzarella melts into long, stretchy strands, and the pasta soaks up all those fresh, simple flavors. It’s the easiest thing you’ll ever make on a busy weeknight, but still feels special enough to set in the middle of the table and let everyone scoop out big, cheesy spoonfuls.
Serve this caprese pasta straight from the casserole dish with a big green salad or sliced cucumbers on the side to keep things light and fresh. Garlic bread or warm crusty rolls are perfect for soaking up the extra tomato and cheese in the bottom of the dish. A bowl of fresh fruit or melon rounds out the meal nicely. For adults, a chilled glass of white wine or sparkling water with lemon pairs well with the bright tomato and basil flavors.
Oven-Baked 4-Ingredient Caprese PastaServings: 4
Ingredients
8 oz (about 2 1/2 cups) dry short pasta (penne, rotini, or shells)
3 cups cherry or grape tomatoes, left whole
8 oz fresh mozzarella cheese, cut into small cubes
1 packed cup fresh basil leaves, roughly torn
Directions
Preheat your oven to 400°F (200°C). Lightly grease a medium-sized white casserole dish (about 2-quart size) so the pasta doesn’t stick.
Add the dry pasta directly into the casserole dish, spreading it into an even layer so it cooks evenly.
Pour the cherry or grape tomatoes over the pasta, tucking some down into the noodles and leaving some on top so they can blister and burst in the heat.
Add the cubed fresh mozzarella to the dish, scattering it evenly so every scoop will have gooey, melted cheese. Gently stir everything together right in the dish, making sure the pasta is nestled among the tomatoes and cheese.
Add just enough hot tap water to the dish to barely cover the pasta and tomatoes (the cheese can sit a bit above the water). The exact amount will vary by dish, but you’ll usually need about 2 to 2 1/2 cups. Stir gently again so the pasta is mostly submerged.
Cover the casserole dish tightly with foil to help the pasta steam and cook through. Place it on the middle rack of the preheated oven.
Bake, covered, for 25–30 minutes, until the pasta is just tender when you taste a piece and most of the liquid has been absorbed. Carefully remove the foil, watching out for hot steam.
Stir the pasta well, scraping up any bits from the bottom of the dish. The tomatoes should be soft and starting to burst, and the mozzarella should be very melty and stretchy.
Return the uncovered dish to the oven and bake for another 5–10 minutes, just until the top has some golden spots and the tomatoes look blistered and jammy around the edges.
Remove the casserole from the oven and let it sit for 5 minutes so the sauce thickens slightly. Gently fold in the torn basil leaves right before serving so they stay bright and fragrant.
Bring the dish to the table and use a large serving spoon to scoop up big portions, making sure to dig deep to get plenty of melted mozzarella, pasta, and blistered tomatoes in every serving.
Variations & Tips
If you have picky eaters, you can chop the cherry tomatoes in half before baking so they soften more and blend into the sauce, or use a milder fresh mozzarella if your kids are sensitive to stronger cheeses. If you need a little more moisture, you can replace 1/2 cup of the water with tomato juice or a splash of vegetable broth without really adding to the ingredient list on the table. To make it heartier, you can serve grilled chicken or sausage on the side. For a lighter version, use part-skim fresh mozzarella and serve with extra basil on top. You can also swap in whole wheat pasta or a gluten-free short pasta; just know that different pastas may soak up water differently, so peek in and add a splash more hot water if the pasta looks dry before it’s tender. For adults who like a bit of zip, sprinkle red pepper flakes on individual portions at the table. Food safety tips: Make sure the pasta is cooked to a safe, tender texture before serving—taste a piece to be sure it’s not still hard in the center. The casserole will be very hot and steamy when you remove the foil, so open it away from your face and little helpers’ hands. Refrigerate leftovers within 2 hours of baking, and reheat thoroughly until steaming hot before serving again. Because this dish uses fresh mozzarella, don’t leave it sitting out at room temperature for long periods—get it into the fridge promptly after everyone has eaten.
