Baked Caprese Pasta

By cindygwest

Ingredients

• 12 ounces linguine or fettuccine
• 1 cup marinara sauce (your choice)
• 1 cup packed basil leaves (about 2 handfuls)
• 2 TBS olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup freshly grated parmesan or asiago cheese, divided
• 1 cup cherry or grape tomatoes, halved
• 4 ounces fresh mozzarella, sliced into 1/2 inch rounds

Details

Servings 4

Preparation

Step 1

1. Cook pasta al dente according to package directions, careful not to over cook. Drain and set aside. Preheat oven to HIGH broil and move rack to center setting.
2. In a food processor, add basil leaves, salt, pepper, and 1/4 cup parmesan or asiago cheese, turn on high to process, drizzle in oil as it processes. Scrape down sides and process again to completely combine.
3. In the pot you used to boil the pasta, add marinara sauce, basil mixture, and tomatoes; stir to combine. Add pasta back to pot, stir carefully to evenly coat with sauce. Pour pasta into a large baking or casserole dish. Top with mozzarella rounds and remaining parmesan or asiago cheese.
4. Place in center of oven, broil on high for 5-7 minutes, or until cheese has melted and is browning. Keep a careful eye on it so it doesn't burn.
5. Carefully remove from oven, garnish with additional basil leaves if desired. Serve immediately and dig in!