Roasted Tomato Basil Pasta Bake

• 12 oz pasta (penne or fusilli)
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, roughly torn
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup olive oil
• 1/4 cup pine nuts, toasted (optional)
• Salt, to taste
• Pepper, to taste
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large baking dish, toss cherry tomatoes with 2 tablespoons olive oil, garlic, salt, and pepper.
3. 3 Roast for 20 minutes until tomatoes are blistered and softened.
4. 4 Meanwhile, cook pasta according to package instructions; drain and set aside.
5. 5 In a large bowl, combine cooked pasta, roasted tomatoes, crushed tomatoes, basil, and pine nuts if using.
6. 6 Mix in mozzarella and half of the Parmesan, reserving some for topping.
7. 7 Transfer mixture to a greased baking dish and sprinkle with remaining Parmesan.
8. 8 Bake for 20-25 minutes, until bubbly and golden on top.
9. 9 Let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, sauté the garlic in olive oil before roasting the tomatoes.
• Add cooked chicken or shrimp for a non-vegetarian version.
• Feel free to use gluten-free pasta for a gluten-free option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with crusty bread for a hearty meal.

FAQ