about 45 minutes
Baked Spaghetti Caprese
1 lb spaghetti
1 ½ c plain tomato sauce
2 – 3 cloves garlic, minced
1 tsp salt
10 cracks fresh black pepper
1 c cherry tomatoes, halved
½ loose cup fresh basil, chiffonade
1 c grated mozzarella
1 c bocconcini pearls or minis(regular bocconcini cheese cut into cubes will do just fine!)
Step by Step Instructions
Put a large pot of water on to boil for the spaghetti and cook to about 2 minutes off al dente.
Set the oven to 375 °and use a pastry brush to grease a large baking dish with a bit of olive oil. Set aside.
Pour a healthy drizzle of olive oil into a heavy skillet over medium heat and sauté the garlic until fragrant. Add the tomato sauce, salt, and pepper, and bring it to a boil for a few minutes to let the sauce reduce by about 1/3rd, then remove it from the heat.
When the pasta is cooked to a bit off al dente drain it well and return it to the pot. Pour the tomato sauce over the pasta along with a good drizzle of olive oil and mix well. This is not a super saucy dish rather the sauce will just coat the pasta. Add the tomatoes, bocconcini, and half the basil, toss quickly, then transfer to the baking dish and scatter the mozzarella over top.
Pop the dish into the oven for about 20 minutes until the mozzarella is melted and golden brown then remove from the oven, cut into squares and serve into pasta bowls.
Sprinkle each serving with a little fresh basil then sit down and enjoy this quick and tasty classic with a bit of a twist!