Caprese Pasta Bake with Fresh Garden Tomatoes

Enjoy this Caprese Pasta Bake with Fresh Garden Tomatoes, the perfect end-of-summer meal!

Caprese Pasta Bake | reluctantentertainer.com

We’re home from Africa, and I can’t wait to share more about our fabulous trip to Tanzania, a one-day stop in Cairo, and then 3 beautiful days in Istanbul, Turkey! Hopefully you were able to follow along on my Instagram or Facebook! :)

In the meantime, coming home to our garden was something I was really looking forward to. We’ve been enjoying fresh tomatoes and the simplicity of a Caprese salad, appetizers, and last night we made this delicious Caprese Pasta Bake recipe I’m sharing today.

Don’t heat up the kitchen!

All you need is pasta, fresh tomatoes, creamy mozzarella, and yummy sauce, and fresh basil. And one 9×13 pan.

I love this dish for summer because you cook everything on the stove (11 minutes for the pasta), it gets stirred together and placed in a pot or pan, and then right before serving, you broil it for about 5 minutes to melt the cheese. No heating up the kitchen!

Caprese Pasta Bake | reluctantentertainer.com

Caprese Pasta Bake | reluctantentertainer.com

Caprese Pasta Bake | reluctantentertainer.com

Broil and serve!

I made this with Delallo’s Penne Pasta, which is organic, whole wheat, made in Italy, and seriously the best pasta I’ve ever had. Also, Delallo has gluten free pasta, as well! Mix it up, layer the 9×13 pan, and broil for about 5 minutes!

I guess essentially it’s not a “bake” but a “broil” recipe. But I’ve never heard of “Pasta Broil.” But it’s easy, you just heat, broil, and serve!

African breakfast.

Interestingly enough, in Africa, every morning we ate pasta for breakfast! That is not what I expected, but as we moved around from hotel to hotel, it was a common morning dish. We fueled up every morning with a large breakfast that held us over until mid afternoon. Oh, and African coffee – so yummy! We enjoyed many cups, and added cocoa and warm milk. Yum.

African breakfast

African babies.

Something else I enjoyed on our trip was the white-eyed, brown skinned, soft, cuddly, babies. I’ll probably be adding in a few pictures here and there in my posts in the next few weeks, so I hope you’ll enjoy!

So many siblings carried their baby brothers and sisters around.

African Babies | reluctantentertainer.com

African Babies | reluctantentertainer.com

African Babies | reluctantentertainer.com

African Babies | reluctantentertainer.com

This precious one was a bit startled as his mama said that Paul was his first “white man” to ever lay eyes on!

African Babies | reluctantentertainer.com

Almost every evening I got to hold precious Baby Faith.

African Babies | reluctantentertainer.com

Loved the smell of baby powder in the neck creases. :)

African Babies | reluctantentertainer.com

Back to the pasta bake.

Our first meal together as a family when we returned, I was craving pasta, so with our ripe garden tomatoes, and creamy mozzarella cheese in the fridge, this recipe was a given!

What’s your easiest recipe for pasta and fresh garden tomatoes?

Caprese Pasta Bake | reluctantentertainer.com

Caprese Pasta Bake with Fresh Garden Tomatoes

This recipe is made with Delallo pasta and sauce. Chicken is optional. Make sure the pasta is cooked al dente (a little undercooked).

Ingredients:

  • 1 16 oz. bag/box whole wheat pasta (I used Penne Rigate)
  • 1 25 oz. jar of tomato basil pasta sauce
  • 2 cups rotisserie chicken, chopped
  • 16 oz. fresh mozzarella, sliced
  • 2-3 medium fresh garden tomatoes
  • 2 cups loosely packed fresh basil leaves, chopped

Directions:

  1. Make pasta according to package directions, making sure it’s cooked al dente; drain. Chop rotisserie chicken and basil and set aside. Slice tomatoes and mozzarella cheese.
  2. Returned the drained pasta back into the pot, and combine the pasta, tomato sauce, chicken, and half the basil. Satl and pepper to taste. Heat lightly throughout.
  3. Turn the oven on to broil. Place the mixture in a 9×13 greased pan. Add the sliced tomatoes and the sliced cheese.
  4. Broil for about 5-7 minutes, until the cheese begins to brown and is bubbly.
  5. Serve sprinkled with the remaining chopped basil leaves.
All images and text ©

Caprese Pasta Bake with Fresh Garden Tomatoes

9 comments on “Caprese Pasta Bake with Fresh Garden Tomatoes”

  1. Beautiful pictures. I will certainly make this dish soon, so as not to waste the counter-top full of tomatoes we’ve been blessed with.

  2. YUM! Pinned this to make!! It’s been awhile since I’ve made a pasta dish. But now you’ve got my wheels turning! I have made a yummy fussili, sausage and zucchini dish that I think would be good topped with some fresh tomatoes!!!

  3. Aaaawwww, wuv duh babies!

  4. Pasta and cute babies…. two of my favorite things! =)

  5. I really enjoyed your Instagram pictures of your trip. I’ll look forward to reading more. This sounds like a great, quick, easy dinner. Just FYI you left tomatoes off of the ingredients list.

  6. Hi Sandy
    I can’t wait to see more pictures. I want all the babies for me! Such cute pictures. Recipe looks wonderful. Have a blessed week.

  7. This past dish looks amazing, but what I really want to munch on is those brown baby cheeks! OMG breaking’ my heart. Can’t wait to hear more about your trip!!

  8. Great pasta. Beautiful babes. What an awesome trip you must have had. Wish we could sit with a cuppa coffee and chat!! xo

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